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Keyword [hot-boned]
Result: 1 - 5 | Page: 1 of 1
1.
The Risk Of Microbial And Quality Characteristics Of Hot-boned Beef And Its Improvement
2.
Study On Edible Quality Of Hot-Boned Pork And Construction Predictive Model Of Specific Spoilage Organisms
3.
Microflora Changes Of Hot-Boned Pork During Storage And Establishment Of Predictive Model Of Enterobacteriaceae
4.
Effects Of Different Parts And Different Postmortem State On The Eating Quality Of Chinese Traditional Sauce Beef
5.
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
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