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Keyword [Tenderization]
Result: 41 - 47 | Page: 3 of 3
41.
Impact of wet distillers grains plus solubles and antioxidants on a basic mechanism of beef tenderization
42.
Collagenolysis Mechanism Of Deep-sea Cold-adapted Protease MCP-01 And Its Potential In Meat Tenderization
43.
Effect Of Mitochondrial Damage On Tenderization In Postmortem Beef Muscles
44.
Study On The Effect And Tenderization Mechanism Of L-arginine And L-lysine On The Physicochemical Properties Of Refrigerated Fresh Prepared Pork Chops
45.
The Study Of Protease Tenderizer Process And Effect Of Conditioning Pork Chops
46.
Development Of Self-heating Pleurotus Eryngii Beef Dishes And Key Technology Research
47.
Study On The Quality Characteristics Of Goose Sausage By Protease And Starter
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