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ON THE ESTIMATION OF THE SUPPLY FUNCTION OF THE HUNGARIAN PORK MARKET
Hungarian Pig Production Regression Equations Supply Function
2010/12/1
An uncertain situation can be observed in the Hungarian pork market in the last four years. The main reasons for that are the increasing quantities of pork import, the decrease of pig meat consumption...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2016/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...