English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p values for external color of PF and PFS decreased (p values decreased (p values were not significantly different with longer storage period. The values for internal color of PFS and SS decreased (p value of PF decreased (p value decreased (p

Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage