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Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tian Gao, Jiaolong Li, Lin Zhang, Yun Jiang, Ruixue Ma, Lei Song, Feng Gao, Guanghong Zhou
Asian-Australas J Anim Sci. 2015;28(2):260-267.   Published online 2014 December 23    DOI: https://doi.org/10.5713/ajas.14.0511

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Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Asian-Australasian Journal of Animal Sciences. 2014;28(2):260-267   Crossref logo
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Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops
Journal of the Science of Food and Agriculture. 2014;95(12):2494-2500   Crossref logo
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Effect of different electrical stimulation and chilling treatments on pork quality
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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics
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Effect of pig sex on consumer ratings for pork chops and bacon
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Microbiological characteristics of pork chops and ground pork from swine fed a high monosaturated fat diet
Meat Science. 1990;28(3):237-244   Crossref logo
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Consumer choices of pork chops: results from three panels in France
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RETENTION OF VITAMIN B-6, THIAMIN, VITAMIN E, AND SELENIUM IN GRILLED BONELESS PORK CHOPS PREPARED AT FIVE GRILL TEMPERATURES
Journal of Food Quality. 1998;21(3):201-210   Crossref logo
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