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Keyword [Tibetan pork]
Result: 1 - 4 | Page: 1 of 1
1.
Study On Aba Semi-wild-blood Tibetan Pork’s Characteristics And Leisure Food Processing Key Technology
2.
Research On The Origin Of Tibetan Pork Origin Based On The Characteristics Of Stable Isotope And Mineral Elements
3.
Isolation,Identification And Quantitative Structure-Activity Relationship Of Hypoglycrmic Peptides From ’Pagong’
4.
Study On Meat Quality Changes And Processing Suitability Of Pork In Different Parts After Slaughter
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