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Other articles related with "TS251.52":
30
SHI Na, XING Chao, SONG Liping, MAO Ting, DU Jianping, LI Long, GENG Jianqiang, SUN Xiaodong, YANG Limei, LI Li
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61
WU Mengxia, WANG Xiaofan, WANG Zhouping, LI Cong, WANG Ying, XU Baocai
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27
GAO Yue’e, YANG Kai, LIU Yanpei, HE Zeying, LI Qiaoxian, WANG Xin, WANG Zhe, ZHANG Jicai, WANG Ankui
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27
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26
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55
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29
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21
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16
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ZHANG Xinglong, YANG Yongzai, WANG Changshui, CAO Binghai
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SUN Zhi-chang;YU Qun-li;HAN Lin;ZHANG Wen-hua;YANG Qin
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19
XIA Xin-wu;WANG Wu;CHEN Cong-gui;DONG Qi;JIN Xiao-li
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HE Fan;WANG Zhen-yu;CHEN Li-juan;RAO Wei-li;LIAO Guo-zhou;ZHANG De-quan
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25
ZHANG Li;SUN Bao-zhong
Relationship of Muscle Fiber Types with Physiological Metabolism, Growth Performance and Meat Quality
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44
NIE Yuan-yang;LI Lu;WEN Wen-ting;XIA Bai-xue;SUN Qun
Recent Progress on Application of Exogenous Proteases for Beef Tenderization
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31
LANG Yu-miao;SHA Kun;LI Hai-peng;SUN Bao-zhong;ZHOU Nan;LIU Fei;DANG Xin
Comparative Analysis of Quality Characteristics of Beef from Chinese Cultivated Breeds
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10
ZHANG Li;LI Yan-mei;SUN Bao-zhong;YU Qun-li
Application of Edge Detection and Binarization for Beef Grading
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253
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37
TAO Liang;JIANG Qi-yu;MA Yuan-yuan;LIAO Ju-xing;FANG Ao-huan;HUANG Ai-xiang
Preservation of Chilled Buffalo Meat
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12
WANG Ya-shu-qian;QIN Ke-xin;XU Jing-wen;FAN Ya-xiong;ZHANG Ya-nan;ZHANG Gen-sheng
Optimization of Conditions for Lactic Acid Bacterial Fermentation of Beef
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