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Keyword [Donkey Meat]
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1. Research On The Quality Change Of Donkey Meat During The Postmortem Aging At Low Temperature
2. Study On Developing Color And Water-Holding Capacity Of Donkey Meat During Pickling Process
3. Application Of Gas Phase Ion Mobility Spectrometry In The Identification Of Goat Milk Powder And Donkey Meat
4. Study On Effect Of Slaughtered Seasons And Pre-slaughter Drive On The Quality Of Donkey Meat During The Postmortem Aging
5. The Effect Of High Voltage Electrostatic On Edible Quality And Its Mechanism Of Improving Tenderness On Donkey Meat
6. The Optimized Extraction Process Of The Active Substance In Mulberry Leaf Used Response Surface Methodology And Its Effect On Meat Quality Of Donkey
7. Study On Preparation Of Composite Biological Preservatives And Its Antibacterial Effcet On Chilled Donkey Meat
8. Study On The Oxidative Deterioration And Microbial Succession Of Donkey Meat Stored At Low Temperature And Its Compound Biological Preservative
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