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Keyword [Fried]
Result: 21 - 40 | Page: 2 of 10
21. Effects Of Carbonyl Value On Formation Of Acrylamide In Fried Potato Chips
22. The Study And Application For The Determination Of Organic Pollutants By Chromatography-Mass Spectrophtometer
23. Process Study And Quality Control For Low Temperature Vacuum Fried Potato Chips
24. The Study And Development On The Microwavable Frozen Pre-fried Chicken Strings
25. Development And Application Of Wrapped Material Of New-Type Fried Food
26. Development Of Steaming Noodle Technology
27. Research On Dried And Fried Pepper Processing Suitability Of The Main Varieties Of Hot Pepper In Shi Zhu County
28. The Study Of Lactone Formula And Evaluation Of The Quality Of Fride Fritters
29. Determination Of Phenolic Antioxidants In Fried Food By Hplc
30. Study On The Preparation Of Biodiesel From Fried Oil With Supercritical Methanol
31. Malt Dextrin Effect On Antioxidant Capacity Of Fried Edible Fungus Crisps
32. Production;Quality Changes And Improvement Of Fermented Frozen Fried Bread Stick In Frozen Storage
33. The Research On Non-fried Technology Of Processing Ginseng Crisps
34. The Analysis And Inhibition Of Advanced Glycation End Products (AGEs) In Fried Food During Processing And Storge
35. Study On Quality Improvement And Storage Characteristics Of Fried Dough Stick
36. Study Of Wheat Bran Addition On The Properties Of Dough And You-tiao, Chinese Fried Dough Sticks
37. The Effect Of Oil’s Repeated Use On Its Oxidation Characteristics And Fried Food’s Quality Characteristics
38. Effect Of Processing On Origin Traceability Index Composition In Beef
39. Study On Processing Technology Of Non-fried And Ready-to-eat Wuchang Fish Soft Canned Of Sweet-sour Taste
40. Researches On Technology Of Fried Yam Bean Chip And The Shelf Life Prediction
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