scholarly journals Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

2018 ◽  
Vol 38 (5) ◽  
pp. 970-980 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Young-Boong Kim ◽  
Ki-Hong Jeon ◽  
Kyoung-Hoan Leem ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods ◽  
Pork Loin

Effect of Different Cooking Methods on the Formation of Aroma Components and Heterocyclic Amines in Pork Loin

2016 ◽  
Vol 41 (3) ◽  
pp. e12981 ◽  
Author(s):  
Zhengmao Yang ◽  
Rui Lu ◽  
Huanlu Song ◽  
Yu Zhang ◽  
Jiani Tang ◽  
...  
Keyword(s):  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Pork Loin ◽  
Aroma Components

scholarly journals Effect of Cooking Methods with Various Heating Apparatus on the Quality Characteristics of Pork

2015 ◽  
Vol 21 (1) ◽  
pp. 1-14
Author(s):  
전기홍 ◽  
최진영 ◽  
김영붕 ◽  
Dong-In Sohn ◽  
권기현 ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods

Quality characteristics of pork loin cured with green nitrite source and some organic acids

Meat Science ◽  
2019 ◽  
Vol 152 ◽  
pp. 141-145 ◽  
Author(s):  
Tae-Kyung Kim ◽  
Ko-Eun Hwang ◽  
Mi-Ai Lee ◽  
Hyun-Dong Paik ◽  
Young-Boong Kim ◽  
...  
Keyword(s):  
Organic Acids ◽  
Quality Characteristics ◽  
Pork Loin

scholarly journals Effect of Cooking Methods on Nutritional and Quality Characteristics of Fish

2021 ◽  
Vol 34 (2) ◽  
Author(s):  
Salman Ali ◽  
Ayaz Ali ◽  
Riaz Ali Rind ◽  
Majid Ali ◽  
Zulfiqar Ali Mastoi ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Methods
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