The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study

Lignende værker

• Antimicrobial and Antioxidative Effects of Plant Powders in Raw and Cooked Minced Pork
  af: Anton, Dea, et al.
  Udgivet: (2019)
• Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study
  af: Kristensen, Marlene D., et al.
  Udgivet: (2016)
• Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)
  af: del Pulgar, Jose Sanchez, et al.
  Udgivet: (2013)
• The growth of salmonellas on cooked cured pork
  af: Akman, M., et al.
  Udgivet: (1974)
• Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran
  af: Arildsen Jakobsen, Louise Margrethe, et al.
  Udgivet: (2014)