|
BE1027614A1
|
|
STEP-CONTROLLED TEMPERATURE-CONTROLLED MEAT PLATE PREPARATION PROCESS
|
|
BE1027613A1
|
|
PROCESS FOR REDUCING THE LOSS OF JUICE FROM DEFROSTING FROZEN MEAT
|
|
BE1027448A1
|
|
A method for evaluating the structure-activity of polypeptides with osteogenic activity
|
|
BE1027451A1
|
|
A high-efficiency resolution process for cartilage glycoproteins
|
|
NL2026344A
|
|
Method for extracting type-i collagen through hydrochloric acid-pepsin combination
|
|
NL2026246A
|
|
Bone collagen peptide, and preparation method and use thereof
|
|
BE1025123B1
|
|
Method for defending livestock and poultry carcasses
|
|
NL2020024B1
|
|
Yak bone collagen chondroitin-compound nutrient and method of preparation thereof
|
|
NL2019919B1
|
|
Method for quantitative marinating processing of Chinese-type soy sauce marinated meat products
|
