mutton - Globe Thesis - Globe Thesis

Keyword [mutton] Result: 81 - 100 \| Page: 5 of 10
81.	Research On Rapid Detection Of Mutton PH And Total Viable Count (TVC) Based On Hyperspectral Imaging Technique
82.	The Effect Of Dehydrogenase Enzymes Activity In Glycolysis On The Colour Stability Of Mutton During Postmortem
83.	Study On Detection Of Chilled Mutton Freshness Based On Hyperspectral Imaging Technique
84.	Effects Of Different Heat Treatments On Meat Tenderness
85.	Investigation Of Perfluorinated Compounds In Chicken And Mutton From Parts Of Main Producing Areas Of China
86.	Study On Detection Method Of Mutton Moisture Content In Xinjiang By Near Infrared Spectroscopy
87.	Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages
88.	Study On The Parameters Of Mutton Freshness By Near Infrared Spectroscopy
89.	Study On The Determination Method Of Mutton Moisture Content Based On Hyperspectral
90.	The Production Of Transesterification Product From Mutton Tallow And Flaxseed Oil By Lipase
91.	The Research Of The Effect Of Autophagy On The Apoptosis Of Mutton
92.	The Effect Of Freezing In Different Ageing Times During Post-Mortem On The Quality Of Thawed Lamb Loins
93.	Research On Radio Frequency Thawing Technology Of Mutton
94.	The Study Of Antibacterial Effect And Mechanism Of Bacteriocin Helveticin-M To Spoilage Bacteria On Cooked Mutton
95.	Study On The Effect Of Age And Sex On Characteristics Of Kirgiz Mutton Quality
96.	Ice Temperature Technology Regulates The Color Stability And Protein Phosphorylation Level Of Mutton
97.	The Construction Of Mutton Intensity Evaluation Model And The Effect Of Four Kinds Of Ingredients On Mites Removal
98.	Evaluation Of Rigor And Aging Process Of Mutton Stored At Ice-temperature Based On Bio-impedance
99.	Studies Of Effect Of Starter Cultures On Proteolysis,Lipolysis And Flavor Formation Mechanism In Fermented Mutton Sausages
100.	Evaluation Of Antioxidant Function And Application Of Sheep Plasma Peptide
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