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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Asian-Australas J Anim Sci. 2019;32(12):1933-1941.   Published online May 27, 2019
DOI: https://doi.org/10.5713/ajas.19.0117

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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Asian-Australasian Journal of Animal Sciences. 2019;32(12):1933-1941   Crossref logo
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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
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Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin
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QUALITY ATTRIBUTES OF PORK LOIN WITH DIFFERENT LEVELS OF MARBLING FROM DUROC AND IBERIAN CROSS
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Quality characteristics of pork loin cured with green nitrite source and some organic acids
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Marbling effects on quality characteristics of pork loin chops: consumer purchase intent, visual and sensory characteristics
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100 Young Scholar Presentation: Effects of sex, sire line, and packaging method on the relationships among early postmortem loin quality and aged loin and pork chop quality characteristics
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Prediction of pork loin quality using online computer vision system and artificial intelligence model
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Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture
Journal of Food Quality. 2019;2019:1-8   Crossref logo
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