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Keyword [Fried]
Result: 41 - 60 | Page: 3 of 10
41. The Safety Analysis And Process Optimization Of Fried Prepared Chicken Products
42. Study On The Dehydration Technology By Vacuum Low-Temperature Drying Of Garlic Slice
43. The Detection And Control In Deep-fried Dough Sticks
44. Optimization Of The Process Conditions For The Stir-Fried Yin Mand Study For The Change Of Rice Starch Characteristic
45. Research On The Processing Quality Of Fried Chicken Products
46. Reduction Of Acrylamide In Fried Potatoes By Biological Methods
47. Research On The Rapid Adulteration Detection Of Edible Oil By Ion Mobility Spectrometry
48. The Development Of Deep-fried Dough Sticks Grains Of Frozen Dough
49. The Study Of Quality Characteristics Of The Microwavable Pre-fried Grass Carp Fillet
50. Process Technology Of Quick-Frozen Prepared Double-Fried Pork And Quality Change During The Frozen Storage
51. Studies On The Control Technology Of Oil Oxidation In Fried Potato Chips
52. Research On Rapid Freezing Process Of French-fried Potatoes
53. Fried Stinky Tofu Analysis And Research For Safety
54. Mechanism Of High Level Of Acrylamide And Simultaneous Control Of Maillard Reaction-derived Contaminants In Fried Potato Foods
55. Research On The Influencing Factors Of Resistant Starch Content And Quality Assessment Of French Fried Potatoes
56. Studies On The Quality Index Of The Special Flour For Fried Bread Stick
57. Establishment Of The Quality Evaluation System And Studies On Laboratory Processing For Fried Bread Stick
58. Studies On Special Flour And Reducing Oil Content Of Deep-fried Twisted Dough Sticks
59. Development Of Black Pork Roll
60. The Study On Control Method Of Acrylamide In Slice Type Fried Potato
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