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Keyword [mutton]
Result: 141 - 160 | Page: 8 of 10
141. Study On PCR Detection Of Meat Origin In Mutton Products
142. Analysis On The Quality Change Of Tibetan Mutton During Storage Period And Construction Of Shelf Life Model After The Treatment Of Compound Spice Essential Oil
143. Establishment Of QPCR And DdPCR For Quantitativedetermination Of Mutton Origin Components In Meat
144. Interaction Mechanism Between Lecithin And Myofibrillar Protein And Its Effect On Protein Functional Properties
145. Study On The High Throughput Detection Technology Of Veterinary Drugs In Mutton
146. Study On Optimization Of Marinade Process Of Mutton In Negative Ion Electric Field
147. Isolation Of Enterobacteria Bacteriophage And Its Preliminary Application In Chilled Mutton
148. Effects Of Cranberry Powder And Vitamin E On Quality Of Mutton Sausages
149. Study On The Antioxidative Function Of Lactic Acid Bacteria And Its Application In Mutton Fermented Sausage
150. Screening Of Pseudomonas Bacteriophage And Its Application In Chilled Mutton
151. Effects Of Different Forms Of Linseed Oil On Meat And Mutton Quality,Muscle Fatty Acid,Serum Biochemical Index,Rumen Fermentation Index And Rumen Microbial Diversity
152. Preparation Of "Sandwich" Structure One-way Water Delivery Antimicrobial Pad For Cold Fresh Mutton Preservation
153. Effects Of Feeding Regimens On Muscle Fiber Characteristics And Meat Quality Of Sunit Sheep
154. Study On Mutton Quality Difference And Carcass Classification In Different Regions Of Wulate Goat
155. Research And System Development Of Mutton Freshness Detection Based On Hyperspectral Imaging Technology
156. Study On Rapid Detection Of Myoglobin Changes In Tan Mutton During Refrigerated Storage
157. Preparation Of Wine Residue Polyphenol Composite Membrane And Its Application During Storage Of Boiled Lamb
158. Effects Of ROS Formation On Caspase-mediated Cytoskeleton Protein Of Mutton Sheepafter Slaughter
159. Research On Processing Technology Of Flavored Dried Lamb And Stewed Lamb With Flavor Of Northern Shaanxi
160. Study On The Quality Of Mutton And Its DNA Under Different Storage Conditions
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