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Keyword [pork]
Result: 101 - 120 | Page: 6 of 10
101. Effects Of Addition Of Different Proteases During The Curing Process On The Quality Of Pork Paste And Pork Jerky
102. Study On The Key Processing Technology Of Crystal Pork Shoulder
103. Application Of Hydrocolloids And Salt In Pork Jerky
104. Modeling Pseudomonas Spp. Growth In The Modified Atmosphere Packaged Chilled Pork And Package Optimization
105. Development Of A Colloidal Gold Immunochromatographic Assay For Quantitative Detection Of Clenbuterol In Swine Urine And Pork Muscle
106. Quality Change And Control Of Pork Stuiffng In Quick-frozen Dumplings
107. Preparation Of Cinnamon Essential Oil Chitosan Nanoparticles And Study On Quality Of Chilled Pork
108. Application Of Di-O-caffeoyl Quinic Acid From Lonicera Japonica Leaves Extract In Livestock And Poultry Meat Preservation And Development Of Its Composite Preservatives
109. Preparation Of Sorbic Acid Nanoparticle And Its Application On Keeping Pork Fresh
110. The Selection And Optimization Of Natural Antibacterial Agents Of Staphylococcus Aureus In Raw Pork Material Of Quick-frozen Food
111. Study On Evaluation Method For Preservatives Of Chilled Pork Based On The Inhibition Of The Growth Of Pseudomonas
112. Study On Prepareion Technology And Quality Change Of Soup-Stock
113. Isolation And Identification Of Tetracycline Resistant Bacteria And Distribution Of Resistance Genes From Pork In Abattoirs In Xiamen
114. Study On Superchilling Preservation Combined With Modified Atmosphere Packaging Of Pork
115. Study On Gelatin Quality And Water-Retaining Property Of Gracilaria Lemaneiformis Powder And Application In Pork Sausage
116. Effect And Mechanish Of Freezing At Different Time Postmortem On Pork Quality
117. Study Of The Effect Of Ultrasonic Wave On Frozen Meat Quality
118. Processing And Characteristic Parameters’ Expression Of Huangzhou Dongpo Pork
119. Develop And Practice On Haccp System Of Pork Roast Sausage
120. The Study Of Thermal Reaction About Pork Flavor Basing On The Technology Of Enzymolysis And Debitting
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