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Pork. [electronic resource] : a global history.

• Authors : Rogers, Katharine M.; ProQuest (Firm)

Subjects: Pork; Cooking (Pork) -- History; Cooking (Pork)

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Comparative characterization and correlation between lipids and volatile organic compounds in NingXiang and Berkshire-Ningxiang pork.

• Authors : Li, Huali¹ (AUTHOR); Liu, Yingying¹ (AUTHOR); Peng, Yinglin¹ (AUTHOR)

Subjects: *MEAT flavor & odor; *VOLATILE organic compounds; *PHOSPHATIDYLSERINES

• Source: International Journal of Food Properties. 2024, Vol. 27 Issue 1, p1133-1149. 17p.

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Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy.

• Authors : Yuan, Haibin^1,2 (AUTHOR) ; Wu, Huachang³ (AUTHOR) ; Qiao, Mingfeng¹ (AUTHOR)

Subjects: *ION mobility spectroscopy; *FLAVOR; *ELECTRONIC tonguesCHINA

• Source: Molecules. Apr2024, Vol. 29 Issue 7, p1542. 13p.

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Effect on Satiety-Related Biomarkers of Bar Snacks Containing Chickpea Flour and Pork Protein.

• Authors : Zomeño, María-Dolores^1,2,3 ; Malcampo, Mireia¹ ; Pérez-Vega, Karla Alejandra^1,2

Subjects: *LIPID metabolism; *LIFESTYLES; *SATISFACTION

• Source: Nutrients. Sep2024, Vol. 16 Issue 18, p3180. 12p.

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Phylogenetic diversity and virulence gene characteristics of Escherichia coli from pork and patients with urinary tract infections in Thailand.

• Authors : Ketkhao, Pramualchai¹ (AUTHOR); Utrarachkij, Fuangfa¹ (AUTHOR); Parikumsil, Nattaya² (AUTHOR)

Subjects: *URINARY tract infections; *ESCHERICHIA coli; *FOODBORNE diseasesTHAILAND

• Source: PLoS ONE. 7/25/2024, Vol. 19 Issue 7, p1-15. 15p.

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An empirical analysis of pork price fluctuations in China with the autoregressive conditional heteroscedasticity model.

• Authors : Ting Jin^1,2 ; Lei Li^1,3

Subjects: *ARCH model (Econometrics); *PRICE fluctuations; *PORKCHINA

• Source: Ciência Rural. 2024, Vol. 54 Issue 2, p1-9. 9p.

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STUDY ON THE WORLDWIDE PORK MARKET FOR THE PERIOD 2015-2021.

• Authors : SOARE, Elena¹ ; CHIURCIU, Irina-Adriana¹ ; APOSTOL, Cristina-Elena¹

• Source: Scientific Papers Series Management, Economic Engineering in Agriculture & Rural Development. 2024, Vol. 24 Issue 1, p923-928. 6p.

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Beneficial effects of sour pork fermented with a Lactobacillus plantarum strain on lowering blood lipids in mice.

• Authors : Xu, J. F.^1,2,3; Zhang, Q.^1,2,3; Fu, T. T.⁴

Subjects: *LACTOBACILLUS plantarum; *BLOOD lipids; *PROBIOTICSCHINA

• Source: International Food Research Journal. Feb2024, Vol. 31 Issue 1, p169-176. 8p.

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Kvaliteta organskoga svinjskog mesa.

• Authors : Senčić, Đuro¹; Samac, Danijela¹

Subjects: *MEAT quality; *PORK

• Source: MESO. Jan/Feb2024, Vol. 26 Issue 1, p68-73. 6p.

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Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages.

• Authors : Lorusso, Patrizio¹ (AUTHOR) ; Pandiscia, Annamaria¹ (AUTHOR) ; Manfredi, Alessio¹ (AUTHOR)

Subjects: *HEPATITIS E virus; *RNA viruses; *RNA virus infections

• Source: Italian Journal of Food Safety. 2024, Vol. 13 Issue 2, p1-4. 4p.

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