CrossRef Text and Data Mining
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Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin
Keisuke Sasaki, Terumi Nishioka, Yuzuru Ishizuka, Mao Saeki, Tomoyuki Kawashima, Masakazu Irie, Mitsuru Mitsumoto
Asian-Australas J Anim Sci. 2007;20(8):1272-1277.   Published online June 27, 2007
DOI: https://doi.org/10.5713/ajas.2007.1272

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Serum T4 level in term newborns: Comparison between breast-fed and formula-fed infants
Nutrition Research. 1984;4(2):353-355   Crossref logo
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Serum lactoferrin concentration of primiparous sow during gestation and lactation, and comparison between sow-fed and formula-fed piglets1
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Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
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QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS
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Comparison of gas composition and production by feces of breast-fed infants vs. formula-fed infants
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Differences in morbidity between breast-fed and formula-fed infants
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Investigation of differences in intestinal microbial composition between breast-fed and infant prebiotic formula-fed infants
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A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times
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Hypocholesterolemic Action of Fermented Brown Rice Supplement in Cholesterol-Fed Rats: Cholesterol-lowering Action of Fermented Brown Rice
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β-GLUCURONIDASE AND HYPERBILIRUBINAEMIA IN BREAST-FED AND FORMULA-FED BABIES
The Lancet. 1986;327(8482):644-646   Crossref logo
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