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Keyword [pork]
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21. The Detection Of The Content And Proportion Of N-6 And N-3 Unsaturated Fatty Acids In Pigs And Beef In Four Cities Of China And The Phenotypic Identification Of PEPCK-C~(mus) Transgenic Mice
22. Study On The Material Basis And Mechanism Of Zhuofajian In The Treatment Of "Zhuhuang"
23. The Geometry Analysis Of Heat-lesion By Bipolar Radiofrequency In Pork Liver Using Different Tip Spacings And Tip Angles
24. Study On Dection Method Of Pork Freshness Based On Impedance Spectroscopy
25. Lipid Changes During Braised Pork Stew And Its Effect On The Intestinal Flora Of Rats
26. Methicillin-resistant Staphylococcus aureus in pork production facilities: Occupational exposures and infections
27. Risk factors influencing the growth and survival of Campylobacter jejuni and Salmonella enterica on moisture enhanced pork
28. Influence of seasonal environment, top and bottom deck transport, transport duration, and time in lairage on overall pork quality and blood serum cortisol concentrations of market hogs
29. Effects of seasonal environment, on-farm handling, transport stocking density, and time in lairage on body temperature, serum cortisol levels, and pork lean quality of market hogs
30. Application of molecular typing in establishing the dynamics of enteric contamination within high capacity pork slaughter lines
31. Determination of transfer of methicillin-resistant Stapylococcus aureus from retail pork products onto food contact surfaces and the potential for consumer exposure
32. The impacts of foot-and-mouth disease on international pork trade -- An extension of gravity model
33. Survival of methicillin-resistant Staphylococcus aureus during various thermal lethality processes used to manufacture pork products
34. Quantitation and application of bacteriocins in food
35. Enumeration of total airborne bacteria, yeast and mold contaminants and identification of Escherichia coli O157:H7, Listeria spp., Salmonella spp., and Staphylococcus spp. in a beef and pork slaughter facility
36. Lipid peroxidation in swine and warmed-over flavor in pork: Influences of iron, vitamin E, and vitamin C
37. Impact of dietary fat intake on carcass iodine value and pork fat quality
38. Study On 2450MHz Microwave Irradiation Of Pork Fat And Its Computer Simulation
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