Pork - Globe Thesis - Globe Thesis

Keyword [Pork] Result: 1 - 20 \| Page: 1 of 9
1.	Isolation And Characterization Of Escherichia Coli O157 From Beef,Pork And Cattle Feces And Finding Of Genes Associated With Adherence To HEp-2 Cells
2.	Identification Of Pork Production Trait Candidate Genes By CDNA Macroarray
3.	Comparison Of Meat Quality And Analysis Of Flavor Chemical Components Of Crossbred Pigs Bred By Sus Scrofa From Ziwuling Mountain And Hezuo Pig
4.	The Study On LCA Of Pork Production For Cleaner Production In Sichuan And Key Technologies Of Swine Manure Treatment
5.	Study On Quality Evaluation And Improvement Of Fresh Pork
6.	The Relationship Between μ-Calpain, Calpastain And Pork Tenderness And The Study On Nutritional Regulation Of Its Expression
7.	Studies On Pork Tenderness Evaluation System And Cloning, Spatiotemporal Expression Profiles Analysis Of Novel Genes Related To Tenderness
8.	Studies On Effects And Mechanisms Of Dbcamp On Carcass Traits And Pork Quality In Finishing Pigs
9.	Molecular Mechanism Of Gene Expression Of PPARδ And Myoglobin And Its Effect On Pork Color
10.	The Effects Of Chromium Picolinate On The Performance, Pork Quality And The Insulin Receptor Gene Expression In Muscle Cell Of Swine
11.	Meat Quality Of Pigs Fed Diets Supplemented With High Level Magnesium Aspartate And Calcium Chloride For Short Time
12.	Investigation On Chinese Herb Feed Additives And Diet Categories For Healthy And Safety Pork Production
13.	The Research On The Relationship Between Sutai Pig Pork Quality Traits And The Microsatellites Of Chromosome 15
14.	Influence Of Infusion Of Duroc Blood On Pork Quality, Adipose Tisse And Characteristics Of Chromosomes On Gansu Black Pig
15.	Studies On Safety And High Quality Pork Operation Regulations On Producing Techniques
16.	Study On Simultaneous Determination Of β-agonist Residues In Pork By Solid-Phase Extraction And Gas Chromatography/Mass Spectrometry
17.	Effect Of Herbal Extract On Growth Performance And Pork Quality Of Finishing Pigs
18.	Study On The Genetic Analysis Of The Safety Of Pigs
19.	Study On The Properties Of Myofibrillar Protein Gel And Its Effect On The Quality Of Pork Sausage
20.	Relationship Between Metmyoglobin Reductase Activity And Meat Color Stability
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