mutton - Globe Thesis - Globe Thesis

Keyword [mutton] Result: 161 - 180 \| Page: 9 of 10
161.	Composition And Biological Activity Analysis Of Polyphenols In Walnut Valve
162.	Identification Of Adulteration Of Beef And Mutton Based On Nucleic Acid, Protein And Specific Flavor Substances
163.	Factors affecting contributions of volatile branched-chain fatty acids to the species-related flavors of lamb and mutton
164.	SENSORY AND CHEMICAL CHARACTERISTICS OF LAMB, MUTTON AND MECHANICALLY DEBONED TURKEY MEAT PATTIES
165.	UTILIZATION OF MUTTON IN RESTRUCTURED ROASTS (CULLED EWES, MONOSODIUM GLUTAMATE, PYRIDINOLINE)
166.	Study On The Serotype And Drug Resistance Of Foodborne Salmonella In Beef And Mutton And Its Meat Products In Urumqi
167.	Research On The Development And Storage Of Mutton And Mutton Sauce Bags In Xinjiang Rice Soup
168.	Effect Of The Extracts From Coreopsis Tinctoria Nutt.Combined With Water On The Acrylamide Formation Of Roasted Mutton
169.	Regulation Mechanism Of Tea Polyphenols On Heterocyclic Aromatic Amines Formation In Grilled Mutton Patties
170.	Study On The Formation Of Heterocyclic Amines In Grilled Mutton Shashlik Under Different Roasting Degrees
171.	The Changes In Texture And Quality Of Mutton With Different Degrees Of Roast
172.	Color Recognition And Browning Prediction Of Roast Mutton Based On Machine Vision Technology
173.	Study On The Process Optimization And Shelf Life Prediction Of Fermented Mutton Jerky
174.	Nondestructive Testing Of Chilled Mutton Based On Hyperspectral Imaging Technology
175.	Effect Of Artemisia Sphaerocephala Krasch Gum On The Gel Properties Of Potato Starch And Mutton Myofibrillar Protein
176.	Effect Of Tea Polyphenols On The Emulsifying And Gelling Properties Of Mutton Batters After Repeated Freeze-Thaw Cycles
177.	Stable Isotope And Mineral Fingerprint Characteristics Of Mutton In Inner Mongolia
178.	Preparation Of Daylight-driven Antibacterial Film And Its Effect On The Quality Of Chilled Meat And Mongolian Cheese
179.	Effects Of Feeding On Oxidative Stability And Protein Functional Properties Of Frozen Storage Mutton
180.	Study On Postmortem Stage Identification And Meat Quality Detection Of Tan Mutton Based On Vis-Near Infrared Spectroscopy
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