twice cooked pork
Selected indexed studies
- Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers. (Meat Sci, 2024) [PMID:39089087]
- Assessment of the arachidonic acid content in foods commonly consumed in the American diet. (Lipids, 1998) [PMID:9930399]
- Impact of storage temperature and product pH on the survival of Listeria monocytogenes in vacuum-packaged souse. (J Food Prot, 2009) [PMID:19343956]
_Worker-drafted node — pending editorial review._
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Sources
- Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers. (2024) pubmed
- Assessment of the arachidonic acid content in foods commonly consumed in the American diet. (1998) pubmed
- Impact of storage temperature and product pH on the survival of Listeria monocytogenes in vacuum-packaged souse. (2009) pubmed
- Using pork to teach students quality variations and how they are measured. 1998 UW-AS-305 Class. (1999) pubmed
- Restructured Pork from Hot-Processed Sow Meat: Effect of Particle Size and Blend Ratio (1). (1989) pubmed
- Carcass characteristics and qualitative attributes of pork from immunocastrated animals. (2013) pubmed
- [Effects of some chemical and physical agents on the metacestode Taenia solium in spicy meat and sausage]. (2004) pubmed
- Chosen quality parameters of pork sausage produced without curing mixture. (2015) pubmed
- [Diagnostic value of the inquiry examination method for taeniasis based on the receiver operating characteristic curve]. (2025) pubmed
- Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork Sausage. (2016) pubmed