Font Size: a A A
Keyword [Muscles]
Result: 1 - 20 | Page: 1 of 3
1. Study On Heat-induced Gelation Properties And Gel Forming Mechanism Of Myosin From Rabbit Skeletal Muscles
2. Study On Solubility And Gel Functionalities Of Salt-Soluble Proteins From Muscles
3. Effects Of Nitrite-Na, Sodium Polyphosphate And Methyl Parathion On Energy Metabolism In Macrobrachium Nipponense Muscles
4. Analysis Of The Content And Stability Of Conjugated Linoleic Acid In The Muscles Of Sunite Sheep
5. Effect Of Xanthan Gum And Papain On The Properties Of Beef's Muscles
6. Effect Of Modified Atmosphere Packaging On Color Stability And Potential Mechanisms In Maintaining Color Stability Of Different Bovine Muscles
7. Electric Actuator Based On Ionic Liquid Gel Membrane Materials Research
8. Controlled Synthesis Of Carbon Nanotubes And Their Application For Artificial Muscles
9. Comparative Study On Nutritional Composition And Volatile Flavor Compounds Of Cultured And Wild Leiocassis Longirostris
10. Study On Nutritional Composition And Flavor Compounds Of Sea-Cage Cultured Trachinotus Ovatu Muscles
11. Design And Properties Study Of Structure Assembled For Bionic Muscles Based On IPMC
12. Study On Output Force Characteristics Of Bio Gel Electric Actuator
13. Investigation And Analysis Of Pb,Cd,Hg Contamination In Offals,Muscles And Eggs Of Taihang Chicken In Handan Area
14. Effects Of AMPK Activity Regulation On Energy Metabolism Of Postmortem Beef In Different Muscles With Different Temperature Treatments
15. Regulatory Mechanism Of Heat Shock Protein 27 On The Degradation Of Myofibrils In Post-mortem Beef Muscles
16. Preparation And Actuation Properties Of Carbon Nanotube Yarn Artificial Muscles
17. Study On Upper Limb Muscle Fatigue And Accident Prevention Of Miners Based On Surface Electromyography
18. Determination Of Multi-class Veterinary Drugs Residues In Edible Animal Muscle Tissues Using LC-MS/MS Based On New Chrom-atographic Separation Mode
19. Determination Of Trichlorfon And Dichlorvos Residues In Edible Tissue Of Bullfrog By Liquid Chromatography-tandem Mass Spectrometry
20. Study On The Differences In Nutritional And Flavor Compounds Of In Muscles Of Portunus Trituberculatus From Diverse Producing Area
  <<First  <Prev  Next>  Last>>  Jump to