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Keyword [Qinchuan beef]
Result: 1 - 6 | Page: 1 of 1
1.
Establishment Fingerprint Of Volatile Compound Of Yak And Qinchuan Beef Stock
2.
Quality Analysis And Steaming Process Of Segmented Beef Under Low Temperature Storage
3.
Study On The Difference Between High And Low-Quality Of Qinchuan Beef And Hengshan Mutton Based On ITRAQ Technology
4.
Effect Of Changes In Myocyte Mitochondrial Electron Transport Chain On Color Stability Of Cooled Qinchuan Beef In Storage
5.
Mechanisms Of Post-slaughter Meat Quality Changes In Response To Proteasome Activity In Qinchuan Beef
6.
Effect Of Protein ADP Ribosylation On Tenderness Of Qinchuan Beef
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