Bacon - Globe Thesis - Globe Thesis

Keyword [Bacon] Result: 21 - 40 \| Page: 2 of 4
21.	Study On Molecule Modified Of Tea Polyphenol And Its Antioxidantive Effect On Chinese Bacon
22.	Research On Irradiation Degradation Effect And Mechanism Of Nitrite In Bacon
23.	Study On Antioxidant Properties Of Chitosan Maillard Products And Antioxidantive Effect Of Its Coating Film On Chinese Bacon
24.	Effects Of Salt Dosage On Quality Changes In Sichuan Bacon During Processing And Storage
25.	Study On Quality Change And Safety Of Xiangxi Traditional Bacon In Low Temperature
26.	Study On Smoked Technology Of Quality Changes On Xiang-xi Chinese Bacon
27.	Research On The Technology Of New Non-smoked And Lower Sodium Bacon
28.	Research On The Quality Change Of Modified Chongqing Bacon And The Development Of Instant Bacon Products
29.	The Regulation Mechanism Of Plant Polyphenols And Sodium Replacement On Biogenic Amines And Nitrosamines Formation Of Bacon
30.	Study On Characteristics Of Lipid Oxidation Of Low Sodium Bacon During Processing
31.	Study On The Cooling And Refrigeration Technology Of Traditional Chinese Cooked Bacon
32.	Rapid And Non-destructive Detection Of Cured Meat During Drying Processing Using Hyperspectral Imaging Technique
33.	Study On The Preparation Of Bacon Flavor And Its Antioxidant Activity
34.	Study On Lipid Degradation In Xiangxi Bacon Processing
35.	Study On Application Of Super Heated Steam In Convenient Bacon Dishes
36.	Western-style Bacon Process Optimization And Smoked Flavor Analysis
37.	Smoked Odor Characteristics Of Phenol Compounds And Their Contribution To The Smoked Flavor Of Chinese Bacon
38.	Changes,Identification And Control Of Spoilage Microorganisms During Bacon Processing And Storage
39.	The Study On The Formula Optimization Of Recombinant Bacon And The Construction Of It’s HACCP Management System
40.	Study On Protein Oxidation And Flavor Substancechange In Bacon Processing
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