1.
Evaluation of Meat Quality and Optimization of Selection Schemes for Crossbreeding Quality Chickens
优质鸡肉质评价及配套系选择方案研究
2.
Study on Quality Evaluation and Improvement of Fresh Pork;
猪肉生鲜品质的控制与评价方法研究
3.
The Application of Flavor Evaluation Technology in Evaluating the Pork Quality
风味评价技术及其在评定猪肉品质中的应用
4.
Evaluation method of relationship between quality and price of Maillard reaction meat flavoring
热反应肉味香精质量与价格关系的评价方法
5.
Study on Evaluation of Nutritional Value of High Value Soybean Meal in Broilers Rations;
优质豆粕在肉鸡日粮中营养价值的评价研究
6.
Study on Differential Proteomics of Fresh Pork Based on Its Quality
生鲜猪肉品质评价的差异蛋白质组学初步研究
7.
Nutritional Evaluation and Effect of Collagen Powder on Growth Performance and Meat Quality of Broilers;
胶原蛋白粉对肉仔鸡营养价值评定及生长性能、肉品质的影响
8.
The Study on the Quality Evaluation Technology of Mutton Processing Suitability to Mutton Sausage;
羊肉对羊肉香肠加工适宜性的品质评价技术研究
9.
Study on Flavor Substances of Chongqing Traditional Bacon and Its Safety;
重庆农家腊肉风味物质研究及其安全性评价
10.
Examination of Raw Pork s Fresh Degree and Appraisal of Raw Pork s Storage Quality;
生鲜猪肉新鲜度的检测及贮藏品质评价
11.
Evaluation of Aroma Quality of Pork from Different Castrated Pigs Using an Electronic Nose
基于电子鼻的不同去势猪肉风味品质评价
12.
Analysis and Evaluation of Nutritional Components and Flavor Substances in Meat of Ganjia Sheep
甘加藏羊肉营养成分及风味物质的测定与评价
13.
Quality Evaluation of Clinical Literature on Traditional Chinese Medicine in Treatment of Osteosarcoma
中医药治疗骨肉瘤临床文献的质量评价
14.
Nutritional components analysis and nutritive value evaluation in Epinephelus septemfasciatus muscles
七带石斑鱼肌肉营养成分分析与品质评价
15.
Microflora and nutrition of traditional sour meat in Libo
贵州荔波传统酸肉微生物菌群与营养品质评价
16.
Studies on Seed Quality Evaluation Technique and Grading Rules of Cistanche deserticola
肉苁蓉种子质量评价技术与分级标准研究
17.
Analysis of biochemical components in muscle and nutritional evaluation of Schizothorax yunnanensis
云南裂腹鱼肌肉生化成分分析与营养品质评价
18.
Studies on Chemical Constituents and Quality Appraisement of Cultivated Cistanche Salsa;
盐生肉苁蓉栽培品的有效成分及其质量评价研究