Meat Color - Globe Thesis

Keyword [Meat Color] Result: 1 - 20 \| Page: 1 of 2
1.	The Application Of Computer Vision Technology In Evaluation Of Meat Quality
2.	Research On The Color Protection Technology On Chilled Pork
3.	Study On Beef Steak Color Improvement Technology And Antimicrobial Technology
4.	Research On Technologies Of Pickling And Vacuum Tumbling During Process Of Smoked Horse Meat
5.	Effects Of Lipid Oxidation And Antioxidant Factors On Color Stability And Metmyoglobin Reducing Ability Of Yak Muscle
6.	Study On Developing Color And Water-Holding Capacity Of Donkey Meat During Pickling Process
7.	Study On The Color Change Of Bluefin Tuna Thunnus Orientalis Under Freezing Storage Conditions
8.	Effects Of Modified Atmosphere Packaging With Different Oxygen-containing On Preservation Effect And Color Stability Of Yak Meat
9.	Potential Mechanisms To Investigate Effects Of High Oxygen And Carbon Monoxide Modified Atmosphere Packaging On Meat Color Stability Of Chilled Beef Steaks
10.	Effect Of Stepwise Chilling On Meat Color And Ultra-structure Of Chinese Cattle M.Longissimus Lumborum
11.	Mechanism Of Meat Color Stability Regulated By Protein Phosphorylation
12.	Influence Of MAP Methods On Meat Color Of Different PHu Beef
13.	Ice Temperature Technology Regulates The Color Stability And Protein Phosphorylation Level Of Mutton
14.	The Study On The Quantitative Proteomics Approaches Of Biomarkers Associated With Beef Discoloration During Chilling Storage
15.	Study On Effects Of Degree Of Slaughter Bleeding On The Response Mechanism Of Beef Color Change During Storage
16.	Potential Mechanisms To Investigate Effects Of Superchilled Storage And Modified Atmosphere Packaging On Quality Characteristics Of Beef Muscle
17.	Beef Color Difference Mechanism Of Different Ultimate PH Values During Early Postmortem Based On Sarcoplasmic Proteomics
18.	Structure Interpretation Of PMetMb And Development Of Its Sandwich-ELISA For Meat Color
19.	Research On Meat Color Preservation Technology Of Frozen Beef Rolls For Hot Pot
20.	McAb And PcAb Preparation Of PMetMbaseA And Evaluation Of Its Sandwich-ELISA For Meat Color
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