Ads
-
Related paper
- Calpain System in meat tenderization: A molecular approach
- Current Development on Meat Tenderization
- The electrohydraulic method for meat tenderization and curing
- Biochemical Basis of Calpain and Calpastatin Activity Determination in Blood and Tissue Samples: Potential Role in Post - Mortem Ageing of Guinea Fowl Meat
- Study of pH Value in Longissimus Dorsi Muscle of Cattle Meat, Camel Meat, Sheep Meat and Goat Meat in Khartoum State
- COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW
- Molecular genetic methods for identifying raw materials in meat products: Diversity, opportunities and prospects
- The Presentation of a Mathematical Model to Assess and Control the Inventory Control System through ABC Analysis Approach (A Case Study of Lino Meat Products Company)
- Aerobic Plate Count of Contaminants and Molecular Characterization of Eschereichia Coli in Raw Chicken Meat in Ismailia, Egypt
- Microbiological, Phenotypic Characteristics, Antimicrobial Resistance Profile and Molecular Identification of Acinetobacter species Isolated from Meat of Different Sources in Egypt