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1
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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2
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
W. S. Chen | AAAP | 2002
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3
NONRUMINANT NUTRITION AND FEED PROCESSING, Effects of Dietary Glutamine and Glutamate Supplementation on Small Intestinal Strcture, Active Absorption
NONRUMINANT NUTRITION AND FEED PROCESSING, Effects of Dietary Glutamine and Glutamate Supplementation on Small Intestinal Strcture, Active Absorption
Tao Liu | AAAP | 2002
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4
Marker-Assisted Mating Applied in In-Situ Conservation of Indigenous Animals in Small Populations : (1) Choosing Mating Schemes for Maximum Heterozyg
Marker-Assisted Mating Applied in In-Situ Conservation of Indigenous Animals in Small Populations : (1) Choosing Mating Schemes for Maximum Heterozyg
X. L. Wu | AAAP | 2000
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5
Effect of Feeding Organic Acid With or Without Enzyme on Intestinal Microflora, Intestinal Enzyme Activity and Performance of Weaned Pigs
Effect of Feeding Organic Acid With or Without Enzyme on Intestinal Microflora, Intestinal Enzyme Activity and Performance of Weaned Pigs
Defa Li | AAAP | 1999
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