Dosidicus gigas - Globe Thesis

Keyword [Dosidicus gigas] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Myofibrils And Myofibrils Gel Properties Of Jumbo Squid (Dosidicus Gigas)
2.	Study On The Formation Mechanism And Control Of Intrinisic Formaldehyde From Squid (Dosidicus Gigas)
3.	Study On The Protein Character And Gel Property Of Bighead Carp And Gaint Squid
4.	The Effect Of Transglutaminase On Gel Properties Of Myofibrillar Proteins Of Jumbo Squid(Dosidicus Gigas)
5.	Study On Browning Reaction Of Dosidicus Gigas Slice During Storage
6.	The Thermal Conversion Of Trimethylamine Oxide (TMAO) To Formaldehyde And Dimethylamine In Jumbo Squid (Dosidicus Gigas)
7.	Study On The Effect Of Boiling Process On Dried Shredded Squid Product Using Jumbo Squid (Dosidicus Gigas)
8.	Effect Of Ph And Salt Concentration On Myofibrillar Protein (Dosidicus Gigas) Aggregation Process
9.	Study On The Control Of Formaldehyde And Improvement Of Process In Dried-seasoned Dosidicus Gigas
10.	Effect Of Tea Polyphenols And Citric Acid On Formaldehyde-Producing During Thermal Processing Of Squid(Dosidicus Gigas) As Well As Their Application In The Dried-Seasoned Squid
11.	The Effects Of Deacid Agents On Deacidification And Quality Influence Of Dosidicus Gigas
12.	The Effects Of Deacid Agent On Deacidification And Quality Influence Of Dosidicus Gigas
13.	Effects Of Sodium Additives On Deacidification And Weight Gain Of Squid (Dosidicus Gigas) Fillets
14.	Color And Flavor Change Mechanism And Control Technology Of Dried Seasoned Squid (Dosidicus Gigas) During Storage
15.	The Effects Of PH And Salt On The Solubility And Conformation Of Myofibrillar Protein Extracted From Jumbo Squid (Dosidicus Gigas)
16.	Isolation,Purification And Interactions Of Myofibrillar Proteins Extracted From Jumbo Squid (Dosidicus Gigas)
17.	Study On The Marinated Processing And The Stoarge Processing Of Giant Squid Flavor Products
18.	The Mechanism Of Water Holding Capacity Mediated By Protein Oxidation In Dosidicus Gigas During Thawing
19.	Effect Of Protease Tendering Process On The Quality Of Squid
20.	The Analysis Of Typical Sour Substances In Giant Squid(Dosidicus Gigas) Mantle Muscle And Its Mechanism Of Sourness
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