sweet and sour pork
Selected indexed studies
- Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time. (Food Sci Anim Resour, 2020) [PMID:32968730]
- Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. (J Food Sci, 2012) [PMID:22339550]
- Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality. (Meat Sci, 1999) [PMID:22061536]
_Worker-drafted node — pending editorial review._
Connections
sweet and sour pork helps
Sources
- Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon. (2015) pubmed
- Food consumption frequency of Korean adults based on whether or not having chewing difficulty using 2013-2016 KNHANES by sex-stratified comparative analysis. (2020) pubmed
- Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. (2012) pubmed
- Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time. (2020) pubmed
- Sensory characteristics of cooked pork loin as affected by nucleotide content and post-mortem meat quality. (1999) pubmed
- Insights into the metagenomic and metabolomic compositions of the bacterial communities in Thai traditional fermented foods as well as the relationships between food nutrition and food microbiomes. (2025) pubmed
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches. (2026) pubmed
- [Changes in food preferences in pregnant women]. (2012) pubmed
- A mild outbreak of gastroenteritis in long-term care facility residents due to Clostridium perfringens, Australia 2009. (2011) pubmed
- Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. (2001) pubmed