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Keyword [Tenderness]
Result: 101 - 120 | Page: 6 of 7
101.
The effects of vitamin D3 on goat meat tenderness and color stability
102.
A Web-based virtual sensory laboratory for predicting tenderness in poultry pectoralis major muscles
103.
Nondestructive evaluation of beef palatability
104.
Identification of proteins and biological processes associated with tenderness in beef muscles
105.
Applications of the SuspenTec system in improving beef round palatability
106.
Effects of anabolic implants, marbling, and tenderness on consumer acceptability and purchasing decisions for beef
107.
Evaluation and modeling of cooking parameters to optimize tenderness of beef biceps femoris and longissimus lumborum muscles
108.
The development of a pre-slaughter blood calcium loading strategy to enhance beef muscle tenderness
109.
Perimysium thickness as an indicator of beef tenderness
110.
Tenderness and sensory attributes of pasture versus grain fed beef aged 14 and 28 day
111.
Effect of degree of dark-cutting on tenderness and flavor attributes of bee
112.
Study On Tenderness Mechanism Of Heat Shock Proteins Of Ola Tibetan Sheep During Postmortem Aging
113.
Basic Research On The Characteristic Aroma Components Of Hunan Black Tea
114.
Study On Tenderness Specificity And Mechanism Of Myofibrillar Protein Structure Change Of Beef With High Degree Of Doneness
115.
Effect Of Soil And Raw Material On The Silk And Quality Composition Of Simian Tea In Zigui County
116.
Effect Of Ultrasonic-assisted Pickling On Tenderness Of Beef Jerky Products And Its Mechanism
117.
Research On Nondestructive Testing Method Of Lamb Tenderness Based On Hyperspectral And Polarization Imaging
118.
Effect Of Rapid Cooling And Electrical Stimulation On Beef Tenderness And Quality
119.
Effects Of Sodium Bicarbonate And Starch On Properties Of Boiled Beef Slices
120.
Effects Of Recombinant UK114 Protein On Meat Tenderness And Water Holding Capacity Of Shanxi Black Pigs
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