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Keyword [pork tenderloin]
Result: 1 - 6 | Page: 1 of 1
1.
Freezing And Thawing Characteristics Of Pork Tenderloin Meat And The Mechanism Of High Voltage Electrostatic Field (HVEF) Thawing
2.
Study On Technology Of Re-conditioning Pork Tenderloin Products
3.
Effects Of Enhanced High Voltage Electric Field-Assisted Freezing System On Pork Freezing
4.
Research On Maturation And Intelligent Recognition Of Pork Tenderloin Based On Optical Properties And Computer Vision
5.
Effect Of Tea Branch Liquid Smoke With Synergistic Low Sodium Salt On The Quality Of Tenderloin And Its Proteomic Study
6.
Xylitol-mediated Diffusion Simulation Of Sodium Chloride Cured Pork Tenderloin And Its Thermodynamic Study
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