Medicin og biovidenskab
Pork Meat
100%
Swine
93%
Meat
89%
Muscles
66%
Proteins
62%
Protein Hydrolysates
55%
Proteomics
55%
Phosphorylation
47%
Cooking
46%
Fats
44%
Hot Temperature
43%
Diglycerides
39%
Peptides
37%
Temperature
32%
lard
31%
Calpain
31%
Maillard Reaction
30%
Peptide Hydrolases
29%
Meat Proteins
28%
Bacteriophages
27%
Raman Spectrum Analysis
27%
Cattle
27%
Heme
24%
Hemoglobins
24%
Proteome
23%
Emulsions
22%
Exopeptidases
22%
Postmortem Changes
21%
Papain
21%
Gels
21%
Sunflower Oil
20%
Lipids
18%
fumonisin B2
18%
Hydrolysis
18%
furosine
17%
Genotype
17%
Meat Products
17%
Animals
17%
Enzymes
17%
Lactoglobulins
17%
2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acid
17%
Acids
16%
Water
16%
Iron
16%
Electric Stimulation
16%
carprofen
15%
Glycogen
15%
Odorants
15%
Color
15%
Brassica napus
15%
Landbrug og biologi
pork
75%
swine
58%
muscles
57%
myofibrillar proteins
44%
protein hydrolysates
43%
peptides
41%
proteins
38%
phosphorylation
37%
diacylglycerols
36%
proteomics
33%
hydrolysates
32%
meat
32%
Raman spectroscopy
31%
peptidases
31%
lipids
30%
calpain
30%
cooking
30%
meat emulsions
29%
byproducts
28%
proteinases
26%
postmortem changes
26%
lard
25%
fermented sausages
24%
protein phosphorylation
23%
heat treatment
23%
chemometrics
22%
meat protein
22%
Maillard reaction
21%
beers
20%
longissimus muscle
20%
heme
20%
quantitative analysis
20%
cattle
19%
backfat
18%
sensory properties
18%
hemoglobin
17%
temperature
17%
tenderizing
17%
digestion
16%
in vitro digestibility
16%
collagen
16%
sunflower oil
16%
Lachancea thermotolerans
15%
heat
15%
glycogen
15%
rapeseed protein
15%
