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Keyword [pork]
Result: 161 - 180 | Page: 9 of 10
161.
Study On Detection Of Yao-meat Freshness Based On Pigment Gas Sensing Technology
162.
Study On Relationship Between Structural Changes And Water/Fat-binding Capacity Of Pork Meat Proteins
163.
Studies On Effects Of The Chopping And Beating On The Characteristics Of Pork Batters Gel And Mechanism
164.
The Study Of Different Freezing And Frozen Storage Methods On The Carbon Footprint And Food Quality Of Pork From The Perspective Of Unit Operations
165.
Study On The Identification Of Pork Kinds And Comparison Of Meat Flavor And Quality Between Three Chinese Indigenous And Lean Pig
166.
Freezing And Thawing Characteristics Of Pork Tenderloin Meat And The Mechanism Of High Voltage Electrostatic Field (HVEF) Thawing
167.
Effects Of Pre- And Post-morten Factors On Growth Performance,Slaughter And Carcass Characteristics And Meat Quality Of Pig
168.
Spectral Characteristics Of Pork Meat During The Freezing Process And Cold Storage And Rapid Detection Of Product Quality
169.
The Research Of Garden Stuff Composite Meat Processing Characteristics
170.
Effect Of Grape Seed Extract On Lipid Oxidation And Color-protection Of Chilled Pork
171.
Pork Freshness Detection System Based On Electronic Nose
172.
Quality Detection And Safety Discrimination Of Pork With Near-infrared Spectroscopy
173.
Effects Of Chitosan On The Preservation Of Fresh Pork
174.
Study On The Effect Of Glycerol Monolaurate And Complex Preservative On The Preservation Of Chilled Pork
175.
Screening For Bacteriocin-like Producing Strains And Crude Bacteriocin-like Preserve Effect On Chilled Pork
176.
The Shelf Life Predictive Model Of Chilled Pork
177.
Development Of Black Pork Roll
178.
Influence Of Post-slaughtering On Gel Characteristics And Tenderness Of Pork Muscle
179.
The Influence Of Meat Aroma On The Flavor Of Pork Sausage
180.
Study On The Relationship Of The Structure And Heat-Induced Gelation Of Pork Myofibrillar Proteins Based On Different PH
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