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Keyword [Mutton]
Result: 21 - 40 | Page: 2 of 10
21. Study On The Key Technology Of Fermented Mutton
22. Study On The Key Technology Of Chilled Mutton During Storage
23. The Isolation, Screening Of Lactic Acid Bacteria And The Application In Fermented Mutton Sausage
24. Research On Evaluation Technology Of Mutton Eating Quality
25. Forming Factors Of Minced Mutton Gel Induced By Dense Phase CO2 And The Primary Investigation Of Its Mechanism
26. Effect Of Three Natural Preservatives In Chilled Mutton Preservation And Their Influence On The Endogenous Proteases And The Quality Of Mutton During The Shelf Life
27. The Study On The Classification Model And Evaluation Technology Of Mutton Carcass
28. Research On Restructured Processing And Color Protection Of Minced Chilled Mutton
29. Study On The Preservatives For Chilled Mutton
30. Detection And Profiling Of Fatty Acids Of Inner Mongolian Beef And Mutton
31. Determination Of The Volatile Compounds Of Xinjiang Mutton With Different Temperature Treatment
32. Study On The Protein Degradation And Its Impact On The Quality Of The Dry-cured Mutton Ham During The Processing
33. Studies On Quality, Harmful Substances And Influence Factors Of Mutton Shashlik In The Baking
34. The Bacteriumin Changes And The Control Of Fat-oxidation In Refreshing Process Of Cooling Mutton
35. Studies On De-odoring Of Mutton And Exploiture Of Mutton Harslet's Production
36. Effects Of Combined Fermentation Agents On The Physicochemical Quality And Biogenic Amines
37. The Separation Of Staphylococcus In Inner Mongolia Traditional Meat Products And The Application Of Fermented Mutton Sausage
38. Screening Of Meat Starter Cultures And Study On The Proeessing Teehnology Of Lamb Fermented Sausages
39. Effect Of Controlled Freezing Point Technique On The Quality Of Beef And Mutton
40. Study On Different Varieties Of Mutton Recognition Method Based On Hyperspectral Technology Research
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