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Keyword [Meat]
Result: 81 - 92 | Page: 5 of 5
81.
EVALUATION OF ELECTRICAL STIMULATION PARAMETERS WITH PARTICULAR REFERENCE TO BIOCHEMICAL AND QUALITY CHARACTERISTICS OF MEAT FROM LAM
82.
Evaluating food safety risk of Toxoplasma gondii in meat products consumed in the United State
83.
Thermal tolerance characteristics of non-O157 Shiga-toxigenic Escherichia coli in meat systems
84.
Understanding the role of uterine blood flow on offspring development and meat quality in swin
85.
Meta-Analysis Of Meat Intake And Risk Of Metabolic Syndrome
86.
Resistance Molecular Characteristics Of NDM Carbapenemases-producing Enterobacteriaceae Bacteria From Retail Meat
87.
The Clinical Observation On The Treatment Of Chronic And Hard-to-heal Wounds With The Method Of "Simmered Pus And Long Meat" To Guide The Dressing Change Of Puffball Spore Powder
88.
Effect Of Weiermai Ointment On Diabetic Foot Ulcer(deficiency Of Qi Andblood)by "Simmering Pus And Growing Meat" Theory
89.
Extraction And Anti-inflammatory And Antioxidant Properties Study Of Polysaccharides From Meat-like Ganoderma Lucidum
90.
Research On The Improving Effect Of Oyster Meat Enzymatic Hydrolysate On Zebrafish Depression Model Of Chronic Unpredictable Mild Stress
91.
Red And Processed Meat Consumption And Risk Of Adult Leukemia:a Meta-analysis
92.
Study On The Material Basis And Mechanism Of Longan Meat In Preventing And Treating Spleen Deficiency Type Dementia In Mice
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