Keyword [post-mortem aging] Result: 1 - 5 | Page: 1 of 1 1.  Effects Of Temperature On The Post-mortem Aging And Sensory Properties Of Mutton 2.  The Effect Of Dissociation Of Acomyosin On Chicken Tenderness 3.  Generation And Characteristics Of Antioxidant Peptides From Duck Meat During Post-Mortem Aging 4.  Effects Of Feeding Regimen On Myofibrillar Protein And Meat Quality After Sunit Sheep Slaughter 5.  Influence of cut, cooking method, and post-mortem aging on beef palatability   <<First  <Prev  Next>  Last>>  Jump to

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