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Keyword [Sauced beef]
Result: 1 - 8 | Page: 1 of 1
1.
The Control Of Key Points In Processing Of Sauced Beef And Its Influence On Quality Characteristics Of Products
2.
Study On Initial Bacteria Composition Of Chinese Traditional Sauced Meat And Predictive Model Of Shelf Life For Sauced Beef
3.
Application Of Fumigation With Cinnamon Essential Oil On Sauced Beef
4.
Antibacterial Peptides Separated From Goat Milk By Magnetic Microspheres And Its Application In Sauced Beef
5.
Effects Of Vegetable Extracts Substituting Nitrite On Sauced Beef Quality
6.
Study On Optimization Of Quantitative Marinating Technology For Sauced Beef
7.
The Effect Of Temperature On Growth Of Clostridium Perfringens In The Sauce And Meat Products
8.
Study On The Mechanism Of Modified Atmosphere Packaging Treatments On Fat Oxidation Of Sauce Beef
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