duck meat - Globe Thesis

Keyword [duck meat] Result: 21 - 40 \| Page: 2 of 3
21.	Effect Of Pulsating Positive And Negative Pressure On Pickling Of Duck
22.	The Research Of Duck Meat Processing Quality Improvement And Development Of Emulsified Sausage
23.	Acomyosin Dissociation And Its Effect On Duck Meat
24.	Study On Process Optimization Of Roasted Duck Duck Ham And Quality Improvement
25.	Research On The Antioxidant Activities Of Hydrolysates From Duck Meat
26.	Based On The Electrolysis Of Water Oxidation Of Meat Preservation Technology And Its Impact On The Quality Of Research
27.	Effects Of Different Treatment Methods On Mass Transfer And Meat Quality Of Duck Meat
28.	Study On Formula Of Superchilling Liquid And Application Of Partially Frozen Storage Of Duck Meat
29.	Effects Of Heating Methods On The Structure,functional Properties And Meat Quality Of Duck Myofibrin
30.	A New Method For Detection Of Adulterated Duck Meat Based On PCR Amplification Platform
31.	Feasibility And Establishment Of Fresh Livestock Meat Authentication Based On Species Specificity Of IgG
32.	Effects Of Kojic Acid On Spoilage Microorganisms In Cold Fresh Duck Meat And Its Antibacterial Mechanism
33.	Study On The Preparation Of Hsp90? And Its Interaction With Phospholipid
34.	Generation And Characteristics Of Antioxidant Peptides From Duck Meat During Post-Mortem Aging
35.	Effects Of Temperature On Myosin Aggregation During Duck Roasting Process
36.	Recycling of agro-industrial food wastes into feed for Pekin duck meat production towards a sustainable agriculture in the Province of Quebec
37.	The Establishment And Maintenance Of Prediction Model For Duck Meat Freshness Quality Based On Near-infrared Spectroscopy
38.	Effect Of Preservation Treatment On The Application Of Growth Prediction Model Of Spoilage Microorganisms
39.	Effects Of Superchilled Storage On The Quality Characteristics Of Chilled Fresh Duck Meat And Its Mechanism
40.	Research On The Effect Of Sous Vide Cooking On The Flavor Characteristics And Quality Of Duck Meat
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