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Valorisation of tainted boar meat in patties, frankfurter sausages and cooked ham by means of targeted dilution, cooking and smoking
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Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham
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The effect of temperature on structure formation in three insect batters
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Towards the valorization of pork with boar taint
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First results of the REDBOAR project : working towards the valorization of boar taint meat products
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Thermal inactivation kinetics of surface contaminating Listeria monocytogenes on vacuum-packaged agar surface and ready-to-eat sliced ham and sausage
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Application of near-infrared spectroscopy for the classification of fresh pork quality in cooked ham production