Font Size:
a
A
A
Keyword [pork meat]
Result: 1 - 6 | Page: 1 of 1
1.
Comparison Of Meat Quality And Analysis Of Flavor Chemical Components Of Crossbred Pigs Bred By Sus Scrofa From Ziwuling Mountain And Hezuo Pig
2.
Relationship Between Metmyoglobin Reductase Activity And Meat Color Stability
3.
Relationship Between Water Distribution, Antioxidation And Water-Holding Capacity In Fresh Pork Meat
4.
Effects Of Nutrition And Breed Levels On Myofibre Types And Pork Meat Quality In Pigs
5.
Study On The Meat Quality And Physicochemical Properties Between Different Parts Of Normal And PSE Pork Muscle During Postmortem
6.
Studs On Mechanism Of Temperature PSE Pork Formation And Pork Quality Changes Postmortem In Summer
<<First
<Prev Next>
Last>>
Jump to
