post-mortem - Globe Thesis

Keyword [post-mortem] Result: 1 - 20 \| Page: 1 of 2
1.	Effects Of Temperature On The Post-mortem Aging And Sensory Properties Of Mutton
2.	Effect Of Different Post-mortem Treatments On Yak Meat Quality
3.	Changes Of The ATP-related Compounds And Biochemical Properties Of Silver Carp During Early Stage Post-mortem And Chilled Storage
4.	Effects Of Chilling Time Of Carcass On Postmortem The Physical Chemical Properties And Quality Of The Northeast White Geese
5.	Change Of Physicochemical Properties During Rigor Setting And Compare Of Quality Property Of Post-mortem China-Lindian Native Chickens And Arbor Acres Brollers
6.	The Effects Of Tenderness Mechanism By Modifying The Rate Of Post-mortem Cattlemuscle Metabolism
7.	The Effect Of Dissociation Of Acomyosin On Chicken Tenderness
8.	The Effect Of Freezing In Different Ageing Times During Post-Mortem On The Quality Of Thawed Lamb Loins
9.	Unraveling Mitochondrial Proteome Changes Of Chinese Luxi Yellow Cattle Beef And Its Relationship To Meat Discoloration During Post-mortem Storage Analyzed
10.	Research On Quality Changes And Processing Parameters Of Bovine Organs During Conditioning Time
11.	Regulatory Mechanism Of Heat Shock Protein 27 On The Degradation Of Myofibrils In Post-mortem Beef Muscles
12.	Effects Of Controlled Freezing Point Storage On Aging Process Of Lamb At Post-mortem
13.	The Role Of Ubiquitin-Proteasome In Mutton Ageing
14.	Study On Metabolites Evolution And Metabolic Pathway Conversion Of Chilled Tan Sheep Fat In Storage
15.	Effects Of Recombinant UK114 Protein On Calpain And Calpastatin-mediated Water Migration In Post-mortem Beef
16.	Generation And Characteristics Of Antioxidant Peptides From Duck Meat During Post-Mortem Aging
17.	Effects Of Feeding Regimen On Myofibrillar Protein And Meat Quality After Sunit Sheep Slaughter
18.	Influence of cut, cooking method, and post-mortem aging on beef palatability
19.	Effects of oral administration and pre-rigor injection of sodium citrate or acetate on post mortem glycolysis,pH decline, and pork quality
20.	Ante- and post-mortem factors affect muscle protein functionality from fish
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