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Keyword [Meat Quality]
Result: 41 - 60 | Page: 3 of 10
41. Study On The Correlations Of Muscle Fiber Histochemical Characteristics, MyHC Gene And Meat Quality Of Bamei Sheep
42. Effect Of Nutrition Restriction And Compensation On MRNA Expression Of Myofiber Gene And Meat Quality In Mongolia Lamb
43. Rapid And Non-destructive Detection Of Chicken Meat Quality Based On Hyperspectral Imaging Technique
44. Analysis Of Differences Ofchinese Traditional Bacons And Pressure Varied Static Brining Technology
45. Study On The Meat Quality Of Beef In Mongolian
46. Effects Of Barrier Packaging And Low-voltage Static Electric Field Technology On Pork Meat Quality
47. Research On Yak Meat Maturation Mechanism And Meat Quality After Slaughter
48. The Effect Of Postmortem Aging On Meat Quality And Volatile Compounds Of Meat Of Tibet Sheep
49. Studies On Blood Characteristics, Meat Quality And The Meat Flavor Of American Strain Rex Rabbits
50. Studies On The Processing Improvement Of Dry-Cured Goose And Their Quality Variations
51. Effect Of Fasting On Rigor Mortis And Meat Quality Of Chicken Breast Muscle
52. Effect On Quality Of Chilled Meat By Irradiation And Hawthorn Flavonoids Extract
53. Effect Of High Pressure Treatment On The Quality Of White Shrimp Meat
54. The Effect Of High Pressure Treatment On The Shucking Of Mussels And Meat Quality
55. Studies On Effects Of Different Processing Conditions On Characteristics Changes Of Collagen And Meat Quality Of Beef Muscle
56. Effects Of Muscle Fibre Characteristics, Glycolytic Potential On Meat Quality And Myosin Heavy Chain Expression Of Bamei Sheep
57. The Survey About Yak Meat Quality And Related Appliance Research Of Near Infrared Reflectance Spectroscopy Technology And Carcass Grading System
58. The Research In The Mechanism Of Apoptosis Occurrence On Yak Meat Quality And Microstructure Changes During Postmortem Aging
59. Effect Of Polyphenols Extract From Eucommia Ulmoides Oliver Leaf On Meat Quality And Chlorogenic Acid Ameliorate Liver-intestine Injury
60. Evaluation Of High Voltage Electrical Stimulation、Ageing、NIT Packaging Technologies To Improve Bison Meat Quality And Retail Stability
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