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Keyword [Lipolysis and lipid oxidation]
Result: 1 - 6 | Page: 1 of 1
1.
Studies On Changes Of Lipolysis, Lipid Oxidation And Main Flavour Composition In Goat Legs During Dry-curing And Ripening Processing
2.
Research On Lipoxygenase And Flavor In Rugao Ham
3.
Study On Drying-Ripening Process Of Chinese Bacon And Proteolysis, Lipolysis And Lipid Oxidation During Processing
4.
Effect Of Intensifying High-Temperature Drying-Ripening Process On Lipolysis And Lipid Oxidation And Quality Flavor Of Chinese Bacon
5.
Process Optimization Of Low Acidity Sichuan-style Salami And Study On The Quality Changes In Processing
6.
Effect Of Low Sodium Salt Substitute On The Quality Of Dry Cured Beef
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