Meat Quality - Globe Thesis

Keyword [Meat Quality] Result: 161 - 180 \| Page: 9 of 10
161.	Effects Of Ultrasound Assisted Cooking On The Quality Of Spiced Beef
162.	Effects Of Salinity And Density On Meat Quality And Flavor Of Penaeus Monodon
163.	Research On The Effect Of Rinsing And Pickling Technology On The Meat Quality Of Dry-Cured Duck Breast Meat
164.	Effects Of Pre-slaughter Treatment On Stress And Meat Quality Of Yellow Chickens
165.	Investigation And Mechanism Of Dietary Supple Ment With Eucalyptus Polyphe Nols On Antioxidant Status And Meat Quality Of Beard Chicken
166.	Effects Of Ultrasound And Irradiation On Meat Quality And Intramuscular Collagen Characteristics Of Euler Mutton
167.	Effects Of CaCl₂ Treatment On AMPK Activity,Energy Metabolism And Meat Quality During Postmortem Maturation Of Beef At Different Altitudes
168.	Study On The Regulation Mechanism Of Castration To Improve The Meat Quality Of Rooster Flavor
169.	The Research Of Carcass Neck And Arm Shackle Hanging Technology On Beef Quality And Key Differential Protein
170.	The Optimized Extraction Process Of The Active Substance In Mulberry Leaf Used Response Surface Methodology And Its Effect On Meat Quality Of Donkey
171.	Effects Of Probiotics On Gastrointestinal Microbiota,Fatty Acid Metabolism And Meat Quality Of Sunit Sheep
172.	Effects Of Feeding Regimen On Myofibrillar Protein And Meat Quality After Sunit Sheep Slaughter
173.	Effects Of Feeding Regimens On Muscle Fiber Characteristics And Meat Quality Of Sunit Sheep
174.	Study On Drying Technology Of Red Acid Soup And Quality Of Cooking Meat Food
175.	Study On Effects Of Protein S-nitrosylation On Meat Quality And Energy Metabolism Of Postmortem Pork
176.	Construction Of Electrochemical Sensors Based On New Carbon Nanomaterials And Their Application In Meat Quality And Safety Evaluation
177.	Effects of hot-boning and moisture enhancement on the meat quality and eating quality of cull cow beef
178.	The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters
179.	Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage
180.	Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy
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