Development of ready-to-eat meat product of colored broiler

Development of concentrated jelly type product with low production breeder broilers and goat byproducts

Effect of food-grade acid treatment on eggshell quality and permeability

Studies on the manufacture of yolk oil by pressure and their quality researches

The study of cheese ripening conditions of domestic goat Gouda cheese

Effects of processing conditions on lipase activity and flavor in goat milk (1)

Developing a novel fermented dairy product with antioxidative and neuroprotective properties lactic acid bacteria

Value-added and reused the remaining materials for slaughtering and processing - pet jerky and canned pet food from pig lungs, pancreas and spleen

Diversified ready-to-eat product with brown Tsaiya meat

Study on the processing technology of flavored shell egg

Comparison of eggs quality produced by different feeding model systems

Development of the domestic mozzarella cheese process

Effects of processing conditions on lipase activity and flavor in goat milk (2)