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Keyword [Tenderness]
Result: 81 - 100 | Page: 5 of 7
81.
Study On The Method Of Rapid Detection Of Meat Quality
82.
Effects Of Ultrasonic Treatment On Goose Tenderness And Actomyosin Property
83.
The Effect Of Ultrasound Combined With Calcium Chloride On The Ultrastructure And Tenderness Of Beef
84.
Research On The Detection Of Beef Quality Based On Hyperspectral Imaging Technology
85.
The Effect Of High Voltage Electrostatic On Edible Quality And Its Mechanism Of Improving Tenderness On Donkey Meat
86.
Study On Key Technology Of Pork Cooking
87.
Effect And Optimization Of Compound Exogenous Protease On Beef Tenderizing
88.
Cognitive Investigation And Research On The Influence Of X-Ray Detection On The Quality Of Meat Products
89.
Research On The Detection Technology Of Beef Flavor Quality And Tenderness Quality Based On Bionic Oral Cavity
90.
Effect Of Endogenous Enzymes On The Formation Of Tenderness Of Yak Meat Under Different Oxidation Intensity During Postmortem Aging
91.
Study On Optimization And Mechanism Of Tender Process Of Fried Pork Slices
92.
Flavonol Glycosides In Small/Middle-leaf Tea Varieties And Their Effects On Taste Quality Of Longjing Tea
93.
Study On The Effect And Mechanism Of Exogenous L-arginine And L-lysine On Tenderness Of Cooked Marinated Chicken Breast
94.
Collagen expression, turnover and meat tenderness
95.
The effects of zilpaterol hydrochloride on carcass cutability, tenderness, and composition of beef
96.
Augmentation of near-infrared (NIR) and in-plant beef video image analysis (VIA) systems to sort carcasses into tenderness categories
97.
Determining the efficacy of a biosensor to detect calpastatin, a meat tenderness indicator
98.
Effect ofpH and salts on tenderness and water-holding capacity of muscle foods
99.
An innovative approach to predicting meat tenderness using biomechanical properties of meat
100.
The influence of calcium metabolism on beef tenderness
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