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Research article

First published 1998-1

The Use of the InfraAlyzer 260 Whole Grain for Water and Fat Determination in Pork Meat

Henryk W. Czarnik-Matusewicz, Adolf Korniewicz

Journal of Near Infrared Spectroscopy

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Research article

First published 2020-1

Exposure assessment of Salmonella spp. in fresh pork meat from two abattoirs in Colombia

M Fajardo-Guerrero, C Rojas-Quintero, I Chamorro-Tobar [...]

Food Science and Technology International

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Research article

First published 2006-10

Effect of Natural Stabilised Pork Haem Pigment on the Colour,Colour Stability and Texture of Cooked Hams from Pale,Soft and Exudative Meat

M. A. Oliver, J. Polo, N. Panella [...]

Food Science and Technology International

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Research article

First published 1999-12

Lipids of pork meat as affected by various cooking techniques / Modificaciones de los lípidos de carne de cerdo en función de su guiso

P. Hernández, J.L. Navarro, F. Toldrá

Food Science and Technology International

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Research article

First published 2026-1

Effect of the addition of black garlic on the quality parameters of jerked beef meat with pork

Ranúsia Maria de Melo Lopes, Cristiani Viegas Brandão Grisi, Jorge Luiz Santos de Almeida [...]

Food Science and Technology International

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Research article

First published 2016-5

Evaluation of a Commercial Phantom and Pork Meat Model for Simulation Based Training of Ultrasound Guided Intravenous Catheterisation

KY Leung, KL Mok, CK Yuen [...]

Hong Kong Journal of Emergency Medicine

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Research article

First published 2018-11

Prevalence of Toxoplasma gondii DNA in Processed Pork Meat

Deise F. Costa, Flávio Fowler, Claudio Silveira [...]

Foodborne Pathogens and Disease

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Research article

First published 2005-12

Development of a New Meat Analog Through Twin-Screw Extrusion of Defatted Soy Flour-lean Pork Blend

S. X. Liu, M. Peng, S. Tu [...]

Food Science and Technology International

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Research article

First published 2015-03

Salmonella and Campylobacter Contamination of Ready-to-Eat Street-Vended Pork Meat Dishes in Antananarivo,Madagascar: A Risk for the Consumers?

Eric Cardinale, Cédric Abat, Contamin Bénédicte [...]

Foodborne Pathogens and Disease

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Research article

First published 2014-7

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 beef) meat

Edyta Malinowska-Pańczyk, Marta Walecka, Roman Pawłowicz [...]

Food Science and Technology International

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