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Keyword [mutton]
Result: 101 - 120 | Page: 6 of 10
101.
Determination And Compartion On Selenium In Beef And Other Three Livestock Meat Of Inner Mongolia
102.
Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
103.
Study On Nondestructive Detection Of Mutton Freshness Based On Information Fusion Using Hyperspectral Image And Near-infrared Spectroscopy
104.
Identification Of Mutton Origin In Ningxia And Detection Of Freshness Based On Hyperspectral Technology
105.
Research On Real-time Detection System Of Lamb Variety Discrimination Based On Hyperspectral Imaging Technology
106.
Hyperspectral-kinetic Prediction Equations For Storage Of Mutton At A Specific Temperature
107.
The Mechanism Of Apoptosis Inducers On Caspase-3 Activation Pathway During Matutation Of Lamb
108.
Study On The Optimization Of Processing Technology And Storage Characteristics Of Fried Flour With Mutton Tallow
109.
The Processing And Safety Of Northern Shaanxi-flavored Spicy Canned Mutton
110.
Effects Of Controlled Freezing Point Storage On Aging Process Of Lamb At Post-mortem
111.
The Role Of Ubiquitin-Proteasome In Mutton Ageing
112.
Detection Of Mutton Adulteration Based On Enzyme Linked Immunosorbent Assay
113.
Preparation And Quality Analysis Of Conditioned Mutton Balls
114.
Development Of DNA-based Identification Technologies For Mutton Adulteration
115.
Research On The Optimization Of Manufacturing Process And Quality Of Guizhou Recombination Dried Mutton Slice
116.
Study On Edible Quality Of Cured Mutton
117.
Effect Of Staphylococci With Fat Decomposition Ability On The Quality Of Fermented Sausage
118.
The Effect Of Different Storage Temperatures Combined With Vacuum Packaging On Mutton Quality During Storage
119.
Study On Water-injected Mutton Detection Based On Information Fusion Of Hyperspectral And Digital Images
120.
Effects Of Different Freezing And Thawing Methods On Quality And Microstructure Of Mutton Sheep Viscera
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