Goose - Globe Thesis - Globe Thesis

Keyword [Goose] Result: 21 - 40 \| Page: 2 of 4
21.	Comparison Of Caspase-3Activity In Livestock And Poultry And Different Chilling Method On Caspase-3Activity
22.	Under The Environment Of Low Temperature Cooking Fat Goose Liver Nutrition Research And Process Optimization
23.	Study On Dynamic Changes Of Micro Flora During Processing And Refrigerated Storage And Preservation Technology Of Modified Atmosphere Packages Of Chilled Goose
24.	The Study On The Reason And The Control Of Green Discoloration On The Vacuum-Packaged Salted Goose
25.	The Salt Soluble Protein Features Of The Wanxi White Goose By Adding Starch And In The Freeze-thaw Cycle
26.	Optimization Of Enzymatic Hydrolysis And Purification Of Goose Bone Antioxidant Peptides
27.	Effects Of Spices On Physico-chemical Properties Of Cured Meat Of Wanxi White Goose And Optimization Of Processing Technology
28.	The Study On Meat Characteristics Of Zhedong Goose And Research Of Goose Sausage
29.	The Effection About ROS Induce The Changes In Caspases Involved In Cytoskeletal Degradation Of Goose Muscle
30.	Research On The Effect Of Transglutaminase On Gel Properties Of Goose Emulsion And Development Of Hybrid Luncheon Meat Made From Goose Meat, Cutis And Bone
31.	Process Optimization And The Study On The Changes Of Volatile Compounds Of Goose Meat With Pickled Peppers
32.	Preparation Of Goose Polypeptides And Study On Its Antioxidative Activity
33.	The Effect Of UHP Treatment On Wanxi White Goose Edible Quality And The Application In Its Products
34.	Study On Tenderization Of Goose And Application Of Bone Of Goose In Emulsion Sausage
35.	Research On The Anti-Leaping Trip Protection System Of Intelligent Coal Mine Electric Network
36.	Goose Oil Storage Stability And Its Influence On OVX Rats Blood Lipid
37.	Study On The Extracting Heme Through Enzymolysis Goose Blood And The Effect Of Iron Supplementation And Microencapsulation Of Hydrolysate
38.	Holding Tank Car Gooseneck Optimization Design And Manufacturing Technology Research
39.	Preparation And Application Of Goose Flavor Through Thermal Oxidation Of Goose Oil And Maillard Reaction
40.	Analysis Of Fatty Acid Composition And Purification Process Of Lion And White Goose
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