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Keyword [pork] Result: 181 - 200 \| Page: 10 of 10
181.	Effects Of Hemin And Calcium Lactate On Qualities And Fat Oxidation Of Pork Meat Gels
182.	Research On The Processing And Quality Chacterisitic Of Straeberry Or Amaranth Pigment Usage In Pork Sausages
183.	Effects Of Plasma-Protein Powder On Flavor Compounds Of Pork Meat
184.	Study On Processing Technology Of Pork Meat Sausage With Wormwood Leaf Powder
185.	Study On Spoilage Of Thawed Pork And Optimization Of Thawing Methods
186.	Study On Extraction Of Jiaotousu And Evaluating Method Of The Effect Of Allicin To The Growth Of Microorganism
187.	Research On Isolation And Purification Of Antibacterial Peptides From The Small Intestine Of Duck And Application On Chilled Pork Preservation
188.	Study On The Traceability System Of Pork Quality And Safety Based On RFID Technology
189.	The Research On Enzymatic Preparation And Properties Of Antioxidant Peptide From Rice Bran Protein
190.	Effect Of Bacillus Subtilis Natto Protease On Functional Properties Of SPI And Its Application
191.	Construction Of Transglutaminase Engineering Bacteria And For Isolated Soy Protein Gelation Research
192.	Convenient Food Braised Pork Process Improvement And Comprehensive Preservation Technology Research
193.	Between Oil And Gas Puffing Effect On Pork Skin Nutrition Research
194.	Studies On Effects Of Calcium Chloride Injection On Color And Color Stability Of Chilled Pork
195.	Studyon The Controlled Atmosprhere Storage Technology Of Fresh Pork
196.	Study On The Fresh-keeping Technology Of Partial-Frozen Pork
197.	The Effects Of Two Different Packing Methods On Eating And Safety Quality Of Pork
198.	Antioxidant Properties, Analysis Of Harmful Ingredients Of Maillard Reaction Products And Study On The Fresh-Keeping Effects Of Products To Pork
199.	Study On Qualitative And Quantitative Identification Of Animal Derived Material By Microsaellite Makers Technology
200.	Establishment Of Pork Tracking And Tracing Information System Based On Internet Of Things With Rfid
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