504 results on '"Pork -- Research"'
Search Results
402. Meat palatability of Duro and Chinese first-cross barrows
403. New Food Science Study Results from Prince Songkla University Described (A chitosan-based coating with or without clove oil extends the shelf life of cooked pork sausages in refrigerated storage)
404. Recent Studies from University of Lleida Add New Data to Animal Science (Genetic correlations of intramuscular fat content and fatty acid composition among muscles and with subcutaneous fat in Duroc pigs)
405. Studies from Federal University in the Area of Food Research Reported (Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life)
406. New Animal Science Findings from University of Lleida Outlined (Identification of signatures of selection for intramuscular fat and backfat thickness in two Duroc populations)
407. New Food Processing Study Findings Reported from Catholic University of Leuven (Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production)
408. Recent Research from University of Manitoba Highlight Findings in Antipode Research (The Family Behind the Farm: Race and the Affective Geographies of Manitoba Pork Production)
409. Findings from University of Evora in Animal Nutrition Reported (Rearing system and oleic acid supplementation effect on carcass and lipid characteristics of two muscles from an obese pig breed)
410. Findings on Cholesterol Discussed by Investigators at Complutense University (Silicon-Enriched Restructured Pork Affects the Lipoprotein Profile, VLDL Oxidation, and LDL Receptor Gene Expression in Aged Rats Fed an Atherogenic Diet)
411. Reports from University of the Basque Country Advance Knowledge in Bone Research (Methylene blue adsorption by chemically activated waste pork bones)
412. Studies from Konkuk University Have Provided New Information about Staphylococcus aureus [Predictive model for the growth kinetics of Staphylococcus aureus in raw pork developed using Integrated Pathogen Modeling Program (IPMP) 2013]
413. Recent Research from Elanco Animal Health Highlight Findings in Animal Science (Impact of ractopamine hydrochloride on growth performance, carcass and pork quality characteristics, and responses to handling and transport in finishing pigs)
414. Recent Findings from University of Minnesota Provides New Insights into Animal Science (Effects of adding supplemental tallow to diets containing 30% distillers dried grains with solubles on growth performance, carcass characteristics, and pork ...)
415. New Animal Science Study Findings Recently Were Reported by Researchers at Iowa State University (Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows)
416. New Findings from Chonnam National University Update Understanding of Aminoacyltransferases (Evaluation of red bean protein [Vigna angularis] isolate on rheological properties of pork myofibrillar protein gels induced by microbial ...)
417. Studies from Nanjing Agricultural University Reveal New Findings on Biochemistry (Influence of rapid chilling on biochemical parameters governing the water-holding capacity of pork longissimus dorsi)
418. New Data from L. Vermeulen et al Illuminate Findings in Food Science (Pre-slaughter rectal temperature as an indicator of pork meat quality)
419. Investigators at University of Wageningen Describe Findings in Scleroproteins (Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks)
420. Investigators at University of Wageningen Describe Findings in Scleroproteins (Ligation of pork skin gelatin with glucose moieties affects the junction zones in gelled networks)
421. Findings on Animal Science Reported by Investigators at Chonbuk National University (Studies on Intramuscular Fat Percentage in Live Swine Using Real-time Ultrasound to Determine Pork Quality)
422. Findings on DNA Research Detailed by Investigators at Zhejiang University (Development and application of loop-mediated isothermal amplification assays based on ITS-1 for rapid detection of Toxoplasma gondii in pork)
423. New Food Science Findings from Ohio State University Reported (Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis)
424. New Findings on Food Science Described by Investigators at University of Bern (Prediction of pork quality at the slaughter line using a portable Raman device)
425. New Food Science Findings from Ohio State University Reported (Dietary ractopamine influences sarcoplasmic proteome profile of pork Longissimus thoracis)
426. Reports Outline Food Science Findings from Catholic University of Leuven (Pre-slaughter handling and pork quality)
427. Findings from Nanjing Agricultural University Provides New Data on Food Science (Microbial changes in vacuum-packed chilled pork during storage)
428. Studies from Orange Free State University in the Area of Animal Science Described (Effect of Moringa oleifera leaf meal on finisher pig growth performance, meat quality, shelf life and fatty acid composition of pork)
429. New Meat Science Findings Has Been Reported by Researchers at South China University of Technology (Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis)
430. Researchers from Federal University Discuss Findings in Food Quality (Production Of Low-fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel)
431. Genes may explain why some people turn their noses up at meat
432. New Lactobacillus casei Findings from University of Life Sciences Discussed (Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei LOCK 0900 probiotic strain)
433. Studies from University of Helsinki Further Understanding of Food Science (Enteropathogenic Yersinia in the Pork Production Chain: Challenges for Control)
434. Research Data from Dankook University Update Understanding of Amino Acids (Effects of dietary water-soaked barley on amino acid digestibility, growth performance, pork quality and Longissimus dorsi muscle fatty acid profiles in pigs)
435. Reports from University of California Highlight Recent Findings in Circovirus (What is for dinner? Viral metagenomics of US store bought beef, pork, and chicken)
436. Researchers from Complutense University Describe Findings in Cholesterol (Protective Effects of Sea Spaghetti-Enriched Restructured Pork Against Dietary Cholesterol: Effects on Arylesterase and Lipoprotein Profile and Composition of Growing Rats)
437. Study Results from Jeju National University Update Understanding of Food Science (Effects of binders combined with glucono-delta-lactone on the quality characteristics of pressure-induced cold-set restructured pork)
438. Investigators at Public University of Navarra Describe Findings in Operations Science (New opportunities in operations research to improve pork supply chain efficiency)
439. Researchers from National Pork Board Detail Findings in Penicillins (Depletion of Penicillin G Residues in Heavy Sows after Intramuscular Injection. Part II: Application of Kidney Inhibition Swab Tests)
440. Studies from Y. Miar et al in the Area of Animal Science Described (Genetic and phenotypic parameters for carcass and meat quality traits in commercial crossbred pigs)
441. Agricultural University Details Findings in Staphylococcus aureus (Assessment of high and low enterotoxin A producing Staphylococcus aureus strains on pork sausage)
442. Findings from National Pork Board Provides New Data about Animal Health (Pain management in the neonatal piglet during routine management procedures. Part 1: a systematic review of randomized and non-randomized intervention studies)
443. Reports on Peptides and Proteins Findings from Gdansk University of Technology Provide New Insights [The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and ...]
444. Findings on Essential Amino Acids Detailed by Researchers at University of Lisbon (The combination of arginine and leucine supplementation of reduced crude protein diets for boars increases eating quality of pork)
445. Reports on Peptides and Proteins Findings from Gdansk University of Technology Provide New Insights [The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and ...]
446. Studies from University of Minnesota in the Area of Veterinary Research Described (Effect of temperature on the survival of porcine circovirus type 2b in fresh pork)
447. New Food Science Study Results Reported from J.S. Amaral et al [Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats]
448. Findings from Chubu University Broaden Understanding of Streptococcus thermophilus (Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus)
449. Findings from Chubu University Broaden Understanding of Streptococcus thermophilus (Hydrolysis of Pork Myofibrillar Proteins during Fermentation Using Starter Cultures of Lactobacillus bulgaricus and Streptococcus Thermophilus)
450. Findings from Public Health Agency of Canada Update Understanding of Viral Load
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