1.
The Influence of High Hydrostatic Pressure Technology on Meat Quality
肉类保藏技术(七) 高静压技术对肉类品质的影响
2.
Comparative Study on Meat Quality of Rose Cockscomb Chicken and Different Type Chickens
玫瑰冠鸡与不同类型肉鸡肉品质的比较研究
3.
Effects of Stress and Energy Type of Diets on Meat Quality of Broilers;
应激与日粮能量类型对肉鸡肉品质的影响
4.
Fish, meat and beans contain a lot of protein.
鱼、肉和豆类食品含有大量的蛋白质。
5.
Meat and dairy products are main sources of protein,
肉类和奶制品是主要的蛋白质来源，
6.
Present Situation and Quality Supervision of Meat Products in China;
我国肉类食品的发展状况与质量监控
7.
Effects of Native Chickens Types on Quality Chicken s Meat Performance and Quality;
地方鸡种类型对优质鸡配套系肉用性能及肉品质的影响
8.
Research on quality safety system of meat industry based on food supply chain
基于食品供应链的肉类工业质量安全体系研究
9.
The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products
斩拌条件和添加成分对肉糜类制品质量的影响
10.
Effects of Guanidine Derivative on Growth, Metabolism, Immunity and Meat Quality in Broiler Chickens;
胍类化合物对肉鸡生长代谢、免疫性能及肉品质的影响
11.
Effect of Dietary Conjugated Lionleic Acid on Carcass Characteristics, Lipids Metabolism and Immune Performance of Broilers
共轭亚油酸对肉鸡肌肉品质、脂类代谢和免疫机能影响的研究
12.
But next to the unwrapped meat( shoppers traditionally like to handle meat to test its freshness), are plastic-covered pieces with reassuring expiry dates.
而一旁的肉类制品则被剖开（类似顾客检验肉类新鲜的传统方式）并贴上带保质期的塑料标签。
13.
meat cooking tray
肉类制品蒸煮用篮子
14.
The best source of iron is from meat, chicken, fish, Chinese date, legumina and some leaf vegetables.
最好的铁质来源是肉，鸡，鱼，枣，豆类以及一些带叶子的绿色食品。
15.
Effects of Different Grassland Type on Meat Performance and Quality of Grazing Sheep
不同类型草地对放牧绵羊产肉性能及品质的影响
16.
Effects of Nutrition and Breed Levels on Myofibre Types and Pork Meat Quality in Pigs
不同品种和营养水平对猪肌纤维类型和胴体肉质性状的影响
17.
Comparative Study on Muscle Quality and Growth of Silver Carp and Bighead Carp in Different Types of Reservoirs
不同营养类型水库鲢鳙生长与肌肉品质的比较研究
18.
Comparison and evaluation of nutrient composition of two ecological groups of Japanese grenadier anchovy-river-anchovy and sea-anchovy
刀鲚两种生态类群-“江刀”和“海刀”鱼肉营养组成的比较及品质的评价