1.
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
2.
Shelf-life extension and colour stabilization of pork packaged in modified atmosphere packaging
气调包装对冷却猪肉保鲜护色效果的研究
3.
THE EFFECT OF NISIN ON CHILLED PORK PRESERVATION
Nisin对冷却猪肉冷藏保鲜效果的影响
4.
Study on the Application of HACCP System in the Processing of Chilled Pork;
HACCP体系在冷却猪肉生产中应用的研究
5.
The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork
高压二氧化碳对冷却猪肉品质的影响
6.
white meat( poultry,veal or pork)
白色肉（家禽肉、小牛肉或猪肉）.
7.
Effect of Modified Atmosphere Packaging with Carbon Monoxide on Shelf Life and Color of Chilled Meat
含CO气调包装对冷却肉货架期和肉色的影响
8.
An effective and exact method was studied to mensurate chilling pork freshness.
应用快速、确的方法对冷却猪肉新鲜度进行测定。
9.
Predictive System of Microorganism in Chilled Meat During Selling Process;
冷却猪肉在流通领域中的微生物预测预报
10.
Study on the Putrefaction Potential of Putrescence Microorganism in Chilled Pork;
冷却猪肉常见腐败微生物致腐能力的研究
11.
Research on Tracking and Tracing System in the Production Chain of Chilled Pork;
冷却猪肉供应链跟踪与追溯系统的研究
12.
Study of Refreshing Effect on Chilled Pork by Natural Preservative
天然保鲜剂对冷却猪肉保鲜效果的研究
13.
INHIBITION OF APPLE POLYPHENOLS IN THE SPOILAGE BACTERIA OF CHILLED PORK
苹果多酚对冷却猪肉腐败菌抑菌效果的影响
14.
Discussion for Quickly Cooling Pig Carcass by Two Steps
猪白条肉二阶段快速冷却中一些问题的探讨
15.
The effects of electron beam irradiation on sterilization and preservation of chilled pork
电子束辐照对冷却猪肉杀菌保鲜效果的研究
16.
Effect of pressure-transform tumbling craft on the microbe existed in the cooling pork
变压滚揉腌制工艺对冷却猪肉中微生物的影响
17.
Studing on Relationship between Muscle Protein and Structural Changes Postmortem and Water-Holding Capacity of Chilled Pork;
宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究
18.
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