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Keyword [Cooked beef]
Result: 1 - 5 | Page: 1 of 1
1.
Study On The Foundation Of Beef Flavoring Thermal Reaction And Its Stability
2.
Dynamic Study Or Operation Conditions For Low Energy Consumption And High Drying Rate During Freezing Drying Of Cooked Beef Slice
3.
Optimization Of Livestock Product Freeze-Drying Process And Study On The Re-Hydration Quality Of Dried Products
4.
Rapid Detection Method Of Cooked Beef Freshness Using Hyperspectral Imaging Technigue
5.
Effect And Application Of Exogenous L-Lys On Cooked Beef With Low Sodium Content
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