Landbrug og biologi
sous vide
64%
loins
54%
cooking
53%
pork
44%
ham
33%
Iberian (swine breed)
32%
lambs
29%
volatile compounds
28%
supercooling
26%
temperature
26%
meat
24%
ingredients
20%
sensory properties
20%
freezing
20%
emulsions
20%
fish oils
19%
texture
15%
frozen storage
15%
advanced glycation end products
15%
lipid peroxidation
15%
meat products
15%
microencapsulation
15%
Medicin og biovidenskab
Pork Meat
100%
Cooking
83%
Temperature
45%
Meat
31%
Freezing
29%
Lipids
27%
Swine
24%
Emulsions
23%
Fish Oils
22%
Color
18%
Hot Temperature
18%
Fatty Acids
17%
Maillard Reaction
16%
Meat Products
15%
Kemiske forbindelser
Lipid
22%
Microcapsule
18%
Volatile Agent
17%
Gas Chromatography Mass Spectrometry (GCMS)
17%
