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Keyword [postmortem ageing]
Result: 1 - 11 | Page: 1 of 1
1.
Study On Beef Cooking By The Technology Of PACCP (Palatability Assurance Critical Control Point)
2.
Study On The Effects Of Caspase-3 And Its Association With Calpain During Postmortem Ageing Of Chicken Meat
3.
Study On Eating Quality Characteristics Of Xinjiang Lamb And Related Influential Factors
4.
Influence Of Protein Oxidation On Myofibrillar Proteins Degradation And Meat Eating Quality From Bovine During Postmortem Ageing
5.
Study On The Occurs Of Apoptosis And Its Effect On Skeletal Muscle During Postmortem Ageing Of Duck
6.
Changes Of Physicochemical And Protein Functional Properties During Rabbit Ageing
7.
The Effect Of Cathepsins L, B, H On Yak Meat Quality And Microstructure During Postmortem Ageing
8.
Influence Of Protein Oxidation On Desmin And Calpain During Postmortem Ageing
9.
Study On Mechanism Of Calpain-mediated Water Mobility And Distribution In Postmortem Porcine Muscle
10.
Effect Of Postmortem Ageing On The Formation Of Characteristic Quality Of Braised Chicken
11.
Research On The Quality Characteristics Of Processing Into Dried Meat Floss
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