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1
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20℃
Md. Shawkat Ali | Md. Shawkat Ali | 2007
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2
Changes in Antioxidant Enzyme Activities in Detached Leaves of Cucumber Exposed to Chilling
Changes in Antioxidant Enzyme Activities in Detached Leaves of Cucumber Exposed to Chilling
Min Ah Lee | 한국식물학회 | 2004
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3
Mechanisms of Chilling Tolerance in Relation to Antioxidative Enzymes in Rice
Mechanisms of Chilling Tolerance in Relation to Antioxidative Enzymes in Rice
Yong In Kuk | The Korean Society of Crop Science | 2002
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4
ANIMAL PRODUCTION AND APPLIED SCIENCE : Real Effect of pH on CIE L*, a* and b* of Loins during 24 h Chilling of Beef Carcasses
ANIMAL PRODUCTION AND APPLIED SCIENCE : Real Effect of pH on CIE L*, a* and b* of Loins during 24 h Chilling of Beef Carcasses
J. S Min | AAAP | 2002
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5
Regulation of chilling tolerance in rice seedings by plant hormones
Regulation of chilling tolerance in rice seedings by plant hormones
Chun Chu | 한국작물학회 | 1995
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