Processing of Animal Products
Development of ready-to-eat meat product of colored broiler
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Development of concentrated jelly type product with low production breeder broilers and goat byproducts
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Effect of food-grade acid treatment on eggshell quality and permeability
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Studies on the manufacture of yolk oil by pressure and their quality researches
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The study of cheese ripening conditions of domestic goat Gouda cheese
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Effects of processing conditions on lipase activity and flavor in goat milk (1)
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Developing a novel fermented dairy product with antioxidative and neuroprotective properties lactic acid bacteria
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Value-added and reused the remaining materials for slaughtering and processing - pet jerky and canned pet food from pig lungs, pancreas and spleen
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Diversified ready-to-eat product with brown Tsaiya meat
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Study on the processing technology of flavored shell egg
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Comparison of eggs quality produced by different feeding model systems
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Development of the domestic mozzarella cheese process
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Effects of processing conditions on lipase activity and flavor in goat milk (2)
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