1.
Study on a EPC Code-Based Traceability System for Pork Quality and Safety;
基于EPC编码的猪肉质量安全追溯体系研究
2.
Design of Swine Breeding Section of Pork Quality Safety Traceability System of Hebei Province and Its Implementation
河北省猪肉质量安全可追溯系统养殖环节设计
3.
Design of Search Section of Pork Quality Safety Traceability System of Hebei Province and Its Implementation
河北省猪肉质量安全可追溯系统查询环节设计
4.
Analysis and Assessment of Chilled Pork Color and Its Color Stability;
冷却猪肉肉色质量分析与评定及肉色稳定性研究
5.
Effect of Pig Welfare before Slaughter on Pork Quality;
生猪宰前福利对肉品质量影响的研究初探
6.
Safety Status of China s Pork Industry and Discussion of Optimized Pork Management Model;
中国猪肉行业质量管理现状与最优模式探讨
7.
Color Stability of Three Quality Groups of Pork(PSE,RFN,DFD) during Refrigerated Storage
PSE(白肌)、RFN(正常)、DFD(黑干)3种质量猪肉冷藏期间的肉色稳定性
8.
Cortisol-binding globulin and meat quality in five Eurpean lines of pigs.
猪的五条欧线的氢化皮质酮束缚的球蛋白和肉质量。
9.
Quality Safety of Pork: Managing the Supplying Chain;
基于质量安全的优质猪肉供应链建设与管理探讨
10.
Structure and Mechanism of Quality Safety Control Ability of Core Enterprise in High Quality Pork Supply Chain
优质猪肉供应链核心企业质量安全控制能力的构成与作用机制
11.
Correlativity of Carcass and Meat Quality Performance and Its Change with Body Weight of Luyan White Pigs
鲁烟白猪胴体性能肉质性状相关程度及其随体质量变化规律
12.
Research Advances on the Effect of Feed Energy to Pig Carcass Quality and Meat Quality
饲粮能量水平对猪胴体品质和肉质的影响研究进展
13.
I never eat pork; it does not agree with me.
我从来不吃猪肉，因为我的体质不宜吃猪肉。
14.
Study on Basic Nutrition Composition Contents, Histology Characteristics and Meat Quality Characteristics of Longissimus Muscle for Ningxia Black Swine
宁夏黑猪背最长肌常规营养成分含量、组织学特性和肉质特性研究
15.
Study on the Effect of TSP Functional Premix Feed on Pork s Quality, Amino Acids and Trace Elements;
“TSP功能性预混料”对苏太猪肉质性能、氨基酸和微量元素的影响研究
16.
Meat Quality of Pigs Fed Diets Supplemented with High Level Magnesium Aspartate and Calcium Chloride for Short Time;
饲粮短期高剂量添加天冬氨酸镁、氯化钙对猪肉品质的影响
17.
Visible/NIR Analysis of Fat,Protein and Water in Chilled Pork
可见/近红外光谱检测冷鲜猪肉中的脂肪、蛋白质和水分含量
18.
country style pork sausage
含少量牛肉的粗绞猪肉香肠