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Keyword [chicken breast meat]
Result: 1 - 11 | Page: 1 of 1
1. Study On Preparation Of Chicken Maillard Peptide And Its Taste Characteristics
2. Effect Of Freezing And Frozen Storage On The Eating Quality Of Chicken Breast Meat
3. The Kinetics Of Calpains From Chicken Breast Meat And Its Role In Postmortem Aging
4. Studies On Gel Properties Of PSE-like Chicken Breast Meat
5. Effect Of Pre-emulsification Of Plant Lipid Treated By Ultrasound On The Functional Properties Of Chicken Breast Meat Myofibrillar Protein Composite Gel And Meat Batter Quality
6. The Study Of Different Treatments On The Edible Quality Of Chicken Breast Meat
7. Effects Of Different Thawing Methods On The Quality Of Chicken Breast
8. The Study On The Establishment Of Prediction Model Of Shelf Life And The Technology Of Pulsed Light Preservation Of Chilled Chicken Breast Meat
9. Improve The Water Retention Of Chicken Breast Meat Combined With Pulsed Electric Fields And CaCl2
10. Study On 3D Printing Characteristics And Product Quality Of Double Protein Chicken Surimi
11. Preparation And Properties Of Chicken Feet Collagen Peptide And Its Application To Improving The Storage Quality Of Chicken Breast Meat
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