Rigor - Globe Thesis - Globe Thesis

Keyword [Rigor] Result: 1 - 18 \| Page: 1 of 1
1.	Combined High Pressure And Thermal Treatment Effects On The Quality Of Post-Rigor Beef Muscle
2.	Changes Of Biochemical Properties Of Beef Skeletal Muscle Meat Stored At The Temperatrue Close To Cryoscopic Point
3.	Study On The Principle Of Traditional Process For Yanpi Production
4.	Study On Changes Of Biochemical Properties Of Sheep Muscle Meat Stored At The Temperatrue Close To Cryoscopic Point
5.	Effects Of Rigor-State And Pre-Blending On Water Holding Capacity And Texture Of Emusion-Type Sausage
6.	Analysis Of Physical And Chemical Change On Abnormal Rigor Of Pork
7.	Effect Of Fasting On Rigor Mortis And Meat Quality Of Chicken Breast Muscle
8.	Change Of Physicochemical Properties During Rigor Setting And Compare Of Quality Property Of Post-mortem China-Lindian Native Chickens And Arbor Acres Brollers
9.	Effect Of Different Pre-rigor Chilling On Meat Quality Characteristics And Ultra-structure Of Chinese Yellow Cattle M. Longissimus Lumborum
10.	Effect Of Rigor Mortis And Technology On Gel Functionalities Of Surimi From Bighead Carp
11.	Effect Of Carcass Pre-rigor Temperature Control And Pelvic Suspension On Meat Quality Of Chinese Cattle M. Longissimus Lumborum
12.	Study On The Effect Of Different Pre-rigor Chilling, Ageing And Storage Temperature On Quality Characteristics Of Cut Beef
13.	Adaption To Cattle Carcass During The Rigor Mortis Period Induces Resistance To Acid In Listeria Monocytogenes
14.	Evaluation Of Rigor And Aging Process Of Mutton Stored At Ice-temperature Based On Bio-impedance
15.	Analysis The Quality Of Lamb Meat Pre-and Post-rigor
16.	Effects of oral administration and pre-rigor injection of sodium citrate or acetate on post mortem glycolysis,pH decline, and pork quality
17.	Quality-determination-period Mechanism And Delayed Effects On Fresh And Frozen Products Of Farmed Brown Flounder (Paralichthys Olivaceus)
18.	Study On Peptides Variation Of Chicken During Postmortem Aging And Refrigerated Storage
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