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Keyword [postmortem aging]
Result: 1 - 20 | Page: 1 of 2
1. Study On The Characteristcs In Venison Of Hybrid F1 Deer
2. Effects Of Intramuscular Connective Tissue On Beef Tenderness
3. The Effect Of Supplementary Feeding And Postmortem Aging On Meat Quality Of Hulunbeir Sheep
4. Research On The Quality Change Of Donkey Meat During The Postmortem Aging At Low Temperature
5. The Effect Of Postmortem Aging On Meat Quality And Volatile Compounds Of Meat Of Tibet Sheep
6. The Role Of Effector Caspases During Postmortem Aging Of Beef Muscle
7. The Research In The Mechanism Of Apoptosis Occurrence On Yak Meat Quality And Microstructure Changes During Postmortem Aging
8. Effect Of Different Ages On Tenderness Of Cherry Valley Ducks Breast During Postmortem Aging
9. The Kinetics Of Calpains From Chicken Breast Meat And Its Role In Postmortem Aging
10. Effect Of Different Ages On Tenderness Of Cherry Valley Ducks Breast During Postmortem Aging
11. Mechanism Of Water-holding Capacity In Yak Longissimus Dorsi During Postmortem Aging Based On Proteomics
12. Effect Of Protein Nitrosylation On Calpain Activation And Protein Proteolysis Of Pork During Postmortem Aging
13. Effects Of Different Muscle Fiber Type On Beef Quality And Caspase-3
14. The Role Of Calpain In Postmortem Chicken Meat Quality Changes
15. Effects Of CaCl2 On Meat Quality And Energy Metabolism Of Different Varieties Beef During Postmortem Aging
16. Study On The Effect Of Cytochrome C Release And Its Mediation Mechanism Of Mitochondrial Apoptosis Activation On Yak Meat Tenderness During Postmortem Aging
17. Studies Of Effects And Mechansim Of Nitric Oxide On Pork During Postmortem Aging
18. The Mechanism Of Effects Of Mitochondrial Pathway Signaling Mediated Apoptosis On Bovine Muscle Tenderization During Postmortem Aging
19. Study On Effect Of Slaughtered Seasons And Pre-slaughter Drive On The Quality Of Donkey Meat During The Postmortem Aging
20. Effects Of Protein Nitrosylation On Beef Quality During Postmortem Aging
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