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Keyword [beef]
Result: 161 - 180 | Page: 9 of 10
161. Effect Of High Pressure Treatment On Texture, Salt Pickling Process Of Beef And Storage Characteristic Of Spiced Beef
162. Edible Film Preparation And In Research On Application Of Sauce Beef
163. Improvement Of The Quality Of Traditional Beef Jerky
164. Beef Food Safety Supervision System For Chinese Children
165. Detection Of Foodborne Eschenichia Coli O157:H7Using Protein Luminex Technology
166. Quality Changes Of Beef Granules (Dog Food) During Drying And Storage Process
167. Formation Of Characteristic Flavor Precursors Via Enzymatic Hydrolysis-mild Thermal Oxidation Of Tallow
168. Preliminary Study On Application Of NIR Technology To Beef Grading And Classification
169. The Influence Of Fresh Regulate And Gas Adjustable Packing Method To Storage Process Quality Safety In Beef
170. Study On Synthesis And Stability Of Zinc Protoporphyrin
171. The Prepartion Of The Beef Flavor And The Research On The Intermediates Of Maillard Reaction-Alpha-Dicarbonyl Compounds
172. The Extraction, Isolation, And Tenderization Of Beef By Protease In Actinidia Arguta
173. Study On Effect Of Polyphosphates On Processing Characteristics Of Beef
174. Study Of The Application Of Computer Vision Technology Used In Beef Tenderness Prediction
175. Study On Predtiction For Beef Tenderness
176. Study On Processing Functionalities Of Beef Tripe Smooth Muscle
177. Study On Identification Of Irradiated Food Containing Fat By Immunoassays
178. Study On Maintenance Methods Of Freshness Detection Model For Beef Based On Spectrum Technology
179. Beef Grading Method Basing On The Marbling Characteristics
180. Studies On The Rule Of Quality Forming And Technology Improvement Of Airing Yak Beef
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