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Keyword [Mutton]
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1. Study On The Quality Characteristics And The Changes And Formation Mechanism Of Volatile Flavor Of Mutton Fermented Dry Sausage
2. Studies On Variations Of Microscopic Structure Of Myofibrils And Crude Activity Of Calpains Of Bovine And Mutton Skeletal Muscle Under Hydrostatic High-pressure Processing
3. Effects Of Temperature On The Post-mortem Aging And Sensory Properties Of Mutton
4. Effects Of Supersonic Wave On Mutton Tenderness
5. Study On The Processing Technology Of Fermented Lamb Sausages
6. Application Of Nisin And Other Preservatives In Extending The Shelf-life Of Fresh Mutton Meat
7. The Study Of Application Of Pickles Juice In Fermented Mutton Sausage
8. Effects Of Transglutaminase And Non-meat Proteins In The Processing Of Restructured Mutton Products
9. Quality On Mutton Of Crossbreed Of Borderdale And Poll Dorset Sheep
10. Screening Of Cholesterol-reducing Lactic Bacteria And The Study Of Fermented Sausage With Mutton
11. Study On Spoilage Microflora Change And Control Technologies In Chilled Mutton
12. Study On Sunit Mutton Quality And Changing Rules
13. Research On The Technology Of Maintaining Freshness In Mutton Cooling Division
14. The Effect Of CaCl2 And Albumen Enzyme Injection On The Mutton Quality In The Process Of Bloat
15. The Model Establishment And Preliminary Study On The Mechanism Of Mutton Origin Traceability By Near Infrared Spectroscopy
16. The Study On The Quality Evaluation Technology Of Mutton Processing Suitability To Mutton Sausage
17. Study On Spoilage Microorganism And Natural Preservatives For Preservation Of Chilled Mutton
18. Studies On Preservation Of Chilled Mutton By Microbiology Preservative Technologies
19. Screening On Antioxidation Meat Starters And Its Application In Mutton Fermented Sausages
20. Application Of Natural Preservatives To Mutton
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