Font Size:
a
A
A
Keyword [beef color]
Result: 1 - 13 | Page: 1 of 1
1.
The Control Of Key Points In Processing Of Sauced Beef And Its Influence On Quality Characteristics Of Products
2.
Investigation And Analysis On Beef Color Of Different Ultimate PH Values
3.
Role Of Lactate Dehydrogenase In Metmyoglobin Reduction And Color Stability Of Chilled Beef Longissimus Dorsi
4.
Influence And Analysis On Beef Color Of Different Light Intensity
5.
Unraveling Mitochondrial Proteome Changes Of Chinese Luxi Yellow Cattle Beef And Its Relationship To Meat Discoloration During Post-mortem Storage Analyzed
6.
Effect Of Calcium Lactate With Different Packaging Systems On Stability Of Cool Beef During Storage
7.
Study On Effects Of Degree Of Slaughter Bleeding On The Response Mechanism Of Beef Color Change During Storage
8.
Beef Color Difference Mechanism Of Different Ultimate PH Values During Early Postmortem Based On Sarcoplasmic Proteomics
9.
Effects Of Vegetable Extracts Substituting Nitrite On Sauced Beef Quality
10.
The Effects of Aging on Beef Biochemical Propertie
11.
The effects of irradiation and antioxidants on myoglobin derived from beef hearts
12.
Simulated distribution temperatures can alter fresh beef color stability
13.
Metabolomics of Muscle-Specific Beef Color Stabilit
<<First
<Prev Next>
Last>>
Jump to
