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Keyword [pork color]
Result: 1 - 10 | Page: 1 of 1
1.
Analysis And Assessment Of Chilled Pork Color And Its Color Stability
2.
Pork Color Evaluation And Muscle Homogenate Gel Functionalities Of Various Color Grades
3.
Combined Effects Of High-pressure And Thermal Treatment On Fatty Acid Composition Of Intramuscular Lipid And Lipid Oxidation In Pork
4.
Prediction Of Pork Processing Functionalities
5.
Effect Of Grape Seed Extract On Lipid Oxidation And Color-protection Of Chilled Pork
6.
Standardization Of Measurement On Eating Quality Of Chilled Pork
7.
Study On The Correlations In Pork Color And Hemoglobin Concentration In Blood
8.
McAb And PcAb Preparation Of PMetMbaseA And Evaluation Of Its Sandwich-ELISA For Meat Color
9.
Study On The Effectiveness And Its Related Mechanism Of Improving The Color Of Pressurized Pork Using L-Ascorbic Acid
10.
The characterization of fresh beef and pork color and quality
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