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Keyword [Muscle]
Result: 41 - 60 | Page: 3 of 10
41. Effects Of Ultra-High Pressure Treatment On G-actin Of Bovine Skeletal Muscle
42. Study On Analysis Method Of Veterinary Drug Residues In Animal-derived Food By Ultra Performance Liquid Chromatography-electrospray Ionization Tandem Mass Spectrometry
43. Effect Of Pre-Slaughter Conditions On Beef Quality
44. Study On Enzymatic Hydrolysis Technology Of Silver Carp Muscle And Characteristics Of Hydrolysate
45. Effects Of High Pressure Treatment On α-actinin Of Bovine Skeletal Muscle
46. Research On The Regenerate Modes Of The Arterioles In Porous Silk Fibroin Materials
47. Studies On Degradation Of Fishery Drugs And Quality In Muscle Of Grass Carp By 60Co-γ Irradiation
48. Postmortem Changes In Muscle Proteins Of Chinese Shrimp (Fenneropenaeus Chinensis) During Storage
49. Effects Of Pre - Emulsification Of Vegetable Oil And Non - Meat Protein On The Gelatinity And Protein Structure Of Myofibrillar Protein
50. Study On The Relationship Of Muscle Fiber Histochemical Characteristics,Glycolytic Potential And Meat Quality In Bamei Sheep
51. Changes Of Texture, Microstructure And Proteolysis Of Sauced Duck Muscle During Processing
52. Analysis Of Muscle Fibers Type And MyHC Gene Changes During The Growth Of Ujumqin Sheep
53. Study On Frozen Denaturation Of Miofibrillar Protein Of Silver Carp (Hypophthalmichthys Molitrix) Muscle
54. F Boneprotein Hydrolyzates And Konjac Flour On Qualities And Sicochemical Properties Of Frozen Common Carp Muscle
55. Research On The Effects Of Yong Cheng Gangue Pollution On Carassius Auratus Muscle And Spleen
56. Development Of A Colloidal Gold Immunochromatographic Assay For Quantitative Detection Of Clenbuterol In Swine Urine And Pork Muscle
57. The Mechanism Of The Influence On Meat Quality Of Goose Muscle Caused By The Generation Of Reactive Oxygen Species (ROS) After Slaughter
58. Effect Of Water Retention Agent On Quality Of Frozen Adductor Muscle (Argopectens Irradias)
59. Studies On The Changes Of Mackerel Muscle And Properties Of Stickwater Proteins From Fishmeal Production During Storage
60. Inlfuence Of Frozen, Freeze-thawing And Carcass Weight On Meat Quality And Muscle Framework Of Organization Of PSE Meat
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