1.
The Influence of Extraction of Fructus Ligustrum Lucidum on Antioxidation and Meat Quality and Flavour in Broilers;
女贞子萃取物对肉仔鸡抗氧化机能及肉质风味的影响
2.
Effect of Chinese Herb Medicine Feed Additive on Performance Meat Quality and Flavor Chemical Component by Broilers;
中草药饲料添加剂对白羽肉鸡生长性能和肉质风味的影响
3.
Effect of Chinese Herb Feed Medicine Additive on Performance, Meat Quality and Flavour by Broilers;
中草药饲料添加剂对肉仔鸡生产性能及肉质风味的影响
4.
Effect of Chinese Herb Additive on Performance, Meat Quality and Flavor by Yellow-feathered Broilers;
中草药饲料添加剂对三黄鸡生产性能及肉质风味的影响
5.
Construction of Bacterial Artificial Chromosome Library and Study of Flavor Characteristic Genes in Beijing Fatty Chicken;
北京油鸡细菌人工染色体文库的构建与肉质风味相关基因的研究
6.
Comparative Research on the Flavour Quality of Different Chicken Meat;
不同品种鸡肌肉风味品质的比较研究
7.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
8.
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
9.
Studies under Ultra-high Pressure on Flavor Components in Muscle of Sheep;
超高压条件下绵羊肌肉风味物质变化的研究
10.
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
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.
Changes of aroma profile during the manufacturing and cooking of microwavable pre-fried chicken
可微波冷冻预油炸鸡肉的风味物质研究
14.
Determination of fatty acid and flavor Materials in muscle of yak,pianniu and Yellow cattle
牦牛、犏牛及黄牛肉脂肪酸和风味物质的分析
15.
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
16.
Effect of Exogenous Flavour Additives on Growth Performance and Meat Quality of Broilers;
外源风味添加剂对肉仔鸡生长性能和肉品质的影响研究
17.
Effect of High Temperature on Performance、Meat Quality and Meat Flavor of Avian Broilers and Beijing Fatty Chickens;
高温对AA肉鸡和北京油鸡生产性能及肌肉品质风味的影响
18.
Effects of High Ambient Temperature on Meat Quality and Flavor in Commercial and Local Broilers
长期高温对商品肉鸡和地方品种鸡肉质及风味的影响