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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > animal products > animal fats and oils > lard × 60 items, grouped by Natural Resources, Earth and Environmental Sciences (view ungrouped items) atmospheric sciences (1)    (Click to View) Original article: Incorporations of blueberry extracts into soybean‐protein‐isolate film preserve qualities of packaged lard International journal of food science and technology ecology (2)    (Click to View) A study of the efficiency of edible oils degraded in alkaline conditions by Pseudomonas aeruginosa SS-219 and Acinetobacter sp. SS-192 bacteria isolated from Japanese soil World journal of microbiology and biotechnology (Click to View) Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol Food hydrocolloids environmental science (3)    (Click to View) A study of the efficiency of edible oils degraded in alkaline conditions by Pseudomonas aeruginosa SS-219 and Acinetobacter sp. SS-192 bacteria isolated from Japanese soil World journal of microbiology and biotechnology (Click to View) Isolation and lipid degradation profile of Raoultella planticola strain 232-2 capable of efficiently catabolizing edible oils under acidic conditions Applied microbiology and biotechnology (Click to View) Studies on oxidative stabilisation of lard by natural antioxidants recovered from olive-oil mill wastewater Food chemistry geology (1)    (Click to View) Impact of salt and lipid type on in vitro digestion of emulsified lipids Food chemistry hydrology (1)    (Click to View) Effects of composite surface coating and pre-drying on the properties of kabanosy dry sausage Meat science natural resources (4)    (Click to View) Evaluation of the oxidation state and metal concentration in the adipose tissue of Parma ham Meat science (Click to View) Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol Food hydrocolloids (Click to View) Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep Meat science (Click to View) Optimization of transesterification of animal fat ester using response surface methodology Bioresource technology soil science (4)    (Click to View) A study of the efficiency of edible oils degraded in alkaline conditions by Pseudomonas aeruginosa SS-219 and Acinetobacter sp. SS-192 bacteria isolated from Japanese soil World journal of microbiology and biotechnology (Click to View) Assessment of the use of ozone for cleaning fatty soils in the food industry Journal of food engineering (Click to View) Physical characteristics of surimi and bacterial cellulose composite gel Journal of food process engineering (Click to View) Isolation and lipid degradation profile of Raoultella planticola strain 232-2 capable of efficiently catabolizing edible oils under acidic conditions Applied microbiology and biotechnology