chilled meat - Globe Thesis

Keyword [chilled meat] Result: 61 - 79 \| Page: 4 of 4
61.	The Preparation Of Curdlan And Chitosan Composite Membranes And Its Application On Chilled Meat
62.	Effect Of Slaughter On The Water Holding Capacity Of Chilled Pork
63.	The Study Of Indicative Absorbent Pad Of Chilled Meat Based On Total Volatile Basic Nitrogen Research
64.	Studies On The Eating Quality Of Soft-boiled Chicken Made From Hot Fresh,Chilled And Frozen Chicken
65.	Rapid Identification Of Lipid Oxidation In Fresh Chilled Meat By High-resolution Spectroscopy
66.	Study On Antibacterial Activity And Mechanism Of Antimicrobial Peptide P26
67.	Fabrication Of Cinnamaldehyde Active Nanofiber Film By Electrospinning And Its Application In Chilled Meat Preservation
68.	Fabrication Of Bacteriostatic Absorbent Mats Based On Electrospinning Technology And Its Effect On The Preservation Of Chilled Meat
69.	Preparation Of Daylight-driven Antibacterial Film And Its Effect On The Quality Of Chilled Meat And Mongolian Cheese
70.	Study On The Molecular Mechanism And Application Of The Interaction Between Ultra-high Pressure And L-ascorbic Acid In Regulating The Color Of Chilled Meat
71.	Preparation Of Curdlan And Polyvinyl Alcohol Blending Films And Its Application In Chilled Meat Preservation
72.	Study On Packaging Material Of Watermelon Peel Pectin/Plant Polyphenol Pigment And Its Application In Fresh Preservation Of Beef And Mutton
73.	Extraction And Purification Of Polyphenols From Aronia Melanocarpa Pomace And Its Application In Cold Fresh Meat Preservation
74.	Extraction And Purification Of Polyphenol From Hull Of Water Chestnut And Its Application In Fresh Meat Preservation
75.	Study On Preparation Of High Barrier Unsaturated Poly(Lactic Acid) Composite Film And Its Preservation Properties For Chilled Meat
76.	Based On β Glucan Freshness Of Chilled Meat Fluorescent Color Indicates The Building And Application Of Materials
77.	Preparation Of Poly(L-lactic Acid)/Chitosan Antibacterial Film By UV Curing And Its Effect On The Preservation Of Chilled Meat
78.	Preparation Of Thymol One-way Water Delivery Bacteriostatic Mat And Its Study On The Preservation Of Chilled Meat
79.	Characteristics Analysis Of Pseudomonas Fragi Biosurfactant And Its Effect On Microbial Community In Chilled Meat
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