Slaughter - Globe Thesis

Keyword [Slaughter] Result: 81 - 100 \| Page: 5 of 5
81.	Using video for consumer attitude inoculation about beef animal slaughter: A quasi-experimental study
82.	Bacterial Diversity And Community Structure In The Chicken Follicles During Slaughter And The Mechanism Of Its Limitation In Decontamination Of Carcass Surface
83.	The Improvement And Effect Of Immersion Chilling And Bacteria Reduction On Chicken Quality
84.	Mechanism Of Freshness-Lock And Enhancement In The Quality Determination Period For Chilled Products Of Sebastes Schlegelii
85.	Establishment Of A Multiplex PCR Method For Campylobacter And Its Epidemiological Analysis In The Production Chain Of Cattle Breeding And Slaughter
86.	Effects Of Driving Stress On Pork Quality And Its Control
87.	Study On The Effect And Mechanism Of Coagulation-fenton-anaerobic-aerobic Process To Enhance The Treatment Of Slaughter Wastewater
88.	Effect Of Slaughter Age On The Quality Characteristics Of Yak Beef And Its Mechanisms
89.	Effects Of Compound Biochars And Calcium Modified Straw Biochars On Cadmium Sorption And Cadmium Absorption In Chinese Cabbage
90.	Study On The Changes Of Amino Acid Contents And The Preparation Of Amino Acid Matrix Standard Material In Pork
91.	Study On The Effect Of Low Temperature Preheating After Slaughter On The Texture And Processing Characteristics Of Yellow Feather Chicken Raw Material
92.	Research On Post-slaughter Muscle Characteristics And Quality Improvement Technology Of Sea Bass
93.	Study On The Rapid Adsorption Of Slaughtering Waste Water By Activated Sludge
94.	Screening And Nitrogen Removal Mechanism Of Heterotrophic Nitrifying Aerobic Denitrifying Bacteria And Its Treatment Effect On Slaughter Wastewater
95.	Molecular Epidemiological Characteristics Of Listeria Monocytogenes In The Chicken Slaughtering And Sale Process And Decontamination Of Listeria Technology Using Organic Acid
96.	Response Of Color Stability To Oxidative Phosphorylation During Storage Of Tan Sheep After Slaughter
97.	Mechanisms Of Post-slaughter Meat Quality Changes In Response To Proteasome Activity In Qinchuan Beef
98.	The Regulatory Mechanism Of Glycolytic Pathway On Energy Level And Quality Of Tan Lamb During Post-slaughter Ageing
99.	Effect Of Low-temperature Pre-heating After Slaughter On Meat Lipid And Flavor Of Raw Materials Of Yellow Feathered Broilers
100.	Study On Meat Quality Changes And Processing Suitability Of Pork In Different Parts After Slaughter
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