Dissertation　

About 1111 item dissertation in line with TS251,Slaughtering and meat processing industries query results,the following is 1 to 50(Search took 0.016 seconds)

  1. Study on Enzyme-Linked Immunosorbent Assay and Colloidal Gold Immunochromatographic Rapid Test Strip for Salbutamol,GuoBaiXue/Tianjin University of Science and Technology,0/19
  2. Development of a Biomimetic Enzyme-Linked Immunosorbent Assay Method of Molecularly Imprinted Film for Ractopamine,LuJinPing/Tianjin University of Science and Technology,0/41
  3. Detection and Repair Mechanism of Injured Aeromonas Spp. from Thawing Pork,LiangNa/University of Shanghai for Science and Technology,0/10
  4. Process of Intensifying High Temperature Air-Drying Ripening for Sauce Duck and Its Effect on Lipid Hydrolysis-Oxidation and Flavor,JinJingJing/Nanjing Agricultural College,0/41
  5. Effect of Vegetable Extracts on Quality Attributes of Dried Sliced Meat,WuDingJing/Nanjing Agricultural College,0/50
  6. Study on Simultaneous Determination of Heterocyclic Aromatic Amines in Meat Products by Lc-Ms/Ms,LinCuiPing/Tianjin University of Science and Technology,0/1
  7. Formation Mechanism of Meat Flavors from Peptide Maillard Reaction,WangRan/Beijing Technology and Business University,0/53
  8. Study on the Occurs of Apoptosis and Its Effect on Skeletal Muscle During Postmortem Ageing of Duck,HuangWei/Nanjing Agricultural College,0/31
  9. Purification and Some Characterization of a Group of Glycolysis Enzymes and Alkaline Phosphatase from Pig Muscle Tissue,YaoZhenLe/Hefei University of Technology,0/17
  10. Study on Low-Sodium Content Brine of Cooked Ham,XuZuoYa/Nanjing Agricultural College,0/48
  11. Effects of Ultra-High Pressure Treatment on Shelf Life of Water Boiled Salted Duck,ShenXuJiao/Nanjing Agricultural College,0/52
  12. Analysis of Bio-Factors Affecting Discoloration and Study on Color Stability of Chilled Beef,ChenJingYi/Nanjing Agricultural College,0/63
  13. Effects of Heat Treatment on Duck Meat Tenderness and Its Mechanism,LiChao/Nanjing Agricultural College,0/147
  14. The Application of Lacticin LLC518Produced by Lactococcus Lactis Subsp.lactis LLC518in Chilled Fresh Meat,ZhangHaiYan/Anhui Agricultural University,0/21
  15. Study on Effects of Vacuum Packing Mode and Sterilization Ways on Shelt Time of Fuliji Roasted Chicken,LvYongPing/Nanjing Agricultural College,0/8
  16. Isolation of Primary Microorganism from Northern Natural Fermented Dry Sausage and the Studies of Zymotechnique,ZhangWenLong/Harbin Institute of Technology,0/49
  17. Standardization of Measurement on Eating Quality of Chilled Pork,WangXiaoYu/Nanjing Agricultural College,0/61
  18. Microflora Changes of Hot-Boned Pork During Storage and Establishment of Predictive Model of Enterobacteriaceae,WengLiHua/Nanjing Agricultural College,0/38
  19. Effects of Conbined High Pressure and Calcium Chloride Treatment on Beef Meat Quality,DengShaoLin/Nanjing Agricultural College,0/35
  20. Establishment of Quality Safety Control System of Meat and Quality Grading Research,WanShuo/Anhui Agricultural University,0/52
  21. The Preservation of Pentocin LPEM818Produced by Lactobacillus Pentosasus LEPM818in Chilled Fresh Meat,LiCui/Anhui Agricultural University,0/10
  22. Study on the Safety and Processing Characteristics of Ecological Pork,FengCong/Dalian University of Technology,0/1
  23. Effect of Tumbling Marinade Treatment on Prepared Products of Duck Breast Fillets,TangChunHui/Nanjing Agricultural College,0/107
  24. Effect of Protein Oxidation on Heat-Induced Gel and Physicochemical Properties of Chicken Breast Myofibrillar Proteins,HuZhongLiang/Nanjing Agricultural College,0/65
  25. Study on the Effect of Chitosan Compound Biological Preservative on the Preservation Quality of Chilled Meat,ZhuQiaoXuan/Jimei University,0/56
  26. Analysis of Actomyosin Dissociation Factors and Study of Its Effects on Duck Meat,DongZuo/Nanjing University of Finance and Economics,0/3
  27. Corrlation between Growth of Enterococcus Feacalis and Accumulation of Specific Biogenic Amines in Salted Duck during Storage,XuWeiYan/Nanjing University of Finance and Economics,0/3
  28. Gel Properties of Gellan and Gellan/Gelatin Mixed Gels and Application of Gellan/Gelatin Mixed Gels on Jellied Meat,WangZuo/Nanjing Agricultural College,0/54
  29. Preliminary Investigation of Broiler Pre-Slaughter Management and Effect of Pre-slaughter Stress on Broiler Meat Quality,ZhangYan/Nanjing Agricultural College,0/38
  30. Application Research of Rfid Technology in Pork Tracking and Tracing System,HuangHengJie/Guangxi University,0/47
  31. Purification and Characterization of the Aminopeptidases from the Pig Hind Legs,HuDongHua/Henan Agricultural University,0/19
  32. Effect of Raw and Supplemental Materials on the Texture of Enemas,LiuYongAn/Henan Agricultural University,0/55
  33. Study on Proteolytic and Lipolytic Products,and Volatile Flavor Compounds of Mutton Fermented Sausage,ZhangWeiFeng/Henan Agricultural University,0/33
  34. A Portable Colloidal Gold Strip Sensor for Clenbuterol and Ractopamine Based on Area Array CMOS and Photoelectricity Testing Technology,GuoYi/Tianjin University,0/2
  35. Effects of Compound Salt on Fat Oxidation and Qualities of Pork Sausage with Chrysanthemum,YaoZuo/Hefei University of Technology,0/19
  36. Study on the Comprehensive Utilization of the Pigskin Scrap,RenZuoZuo/Harbin University of Commerce,0/63
  37. Study on the Formation and Control of Heterocyclic Aromatic Amines in Beef Jerky,WanKeHui/Nanjing Agricultural College,0/2
  38. Research on the Extraction of Pork Lipase and the Effect of Pork Lipase on Meat Flavor,YaoXiaoLei/Liaoning Medical,0/52
  39. Effect of Compound Salt on Characteristics and Lipid Oxidation of Pork Jerky with Argy Wormwood-powder,WangLu/Hefei University of Technology,0/50
  40. Effects of Compound Salt on Quality and Storage Characteristics of Pork Sausage with Lotus Leaf Powder,HeJing/Hefei University of Technology,0/19
  41. Study on Preparation Technology and Resin Separation of Blood-borne ACE Inhibitory Peptides,DuQingFei/Hefei University of Technology,0/14
  42. The Relationship of Electrical Properties pH and Water Loss Rates in Small Fat-tailed Sheep During Storage,GuoYan/Ningxia University,0/29
  43. Production Process Research of Halal Lamb Products Based on the Technology of Low Temperature Sterilization,YangBo/Ningxia University,0/38
  44. Study on the Protease Hydrolysis Technique and Lactic Acid Bacteria Fermentation of Porcine Bone,PengHuiLi/West China University,0/52
  45. A Study on the Effect of Fasting on Energy Metabolism in Chicken Breast Muscle on Early Postmortem,WangSiDan/Nanjing Agricultural College,0/2
  46. Application and Formulation Optimization of Three Kinds of Lactic Acid Bacteria Starters for Fermented Sausage,WangZuo/Nanjing Agricultural College,0/5
  47. The Impacts of Natural Compound Plant Extracts on Microorganisms and Physico-Chemical Quality of Pasteurized Meat Products,YuYingYing/Nanjing Agricultural College,0/2
  48. Effect of Sage(Salvia Officinalis) on the Antioxidant Stablity and Edible Quality of Chinese-Style Sausage,ZhangLin/Nanjing Agricultural College,0/4
  49. Study of High Pressure Brining on the Chicken Breast,LengXueJiao/Nanjing Agricultural College,0/5
  50. The Kinetics of Calpains from Chicken Breast Meat and Its Role in Postmortem Aging,MuNi/Nanjing Agricultural College,0/2

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