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Effects of Ultrasound Pretreatment and Ageing Processing on Quality and Tenderness of Pork Loin
by C.K. Yeung and S.C. Huang
Journal of Food and Nutrition Research. 2017, 5(11), 809-816. DOI: 10.12691/jfnr-5-11-3
Pub. Date: October 28, 2017Views: 25752Downloads: 25481
meat product physical tenderization texture shear force cooking loss sensory
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Al-hijamah (wet cupping therapy of prophetic medicine) as an Adjuvant Non-operative Management for Treating Simple Knee Joint Sport Injury and Associated Pain (A Case Study)
by Salah Mohamed El Sayed
American Journal of Sports Science and Medicine. 2023, 11(1), 1-6. DOI: 10.12691/ajssm-11-1-1
Pub. Date: April 26, 2023Views: 5514Downloads: 8264
Al-hijamah anterior knee injuries tenderness sucking cups X-ray
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Monitoring and Evaluation of the Quality of Kilishis Produced in the Savannahs of Northern Cameroon: Product with High Economic Potential
by Aimé Christian Ndih, Robert Ndjouenkeu, Piérre Désiré Mbougueng and François Xavier Etoa
American Journal of Food Science and Technology. 2025, 13(1), 1-9. DOI: 10.12691/ajfst-13-1-1
Pub. Date: January 22, 2025Views: 3766Downloads: 4963
constraint unwinding oxidation tenderness quality
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