emulsified sausage - Globe Thesis

Keyword [emulsified sausage] Result: 1 - 20 \| Page: 1 of 2
1.	Effect Of Dietary Fiber On The Properties Of Myofibrillar Protein Gel And Sausage
2.	Influence Of Edible Gum On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage Production
3.	Effect Of Breed On Quality Of Emulsified Mutton Sausages
4.	Study On The Tenderizing Technology, Emulsion For Spent Layer And Technology Of Chicken Ham And Sausage
5.	The Research Of Duck Meat Processing Quality Improvement And Development Of Emulsified Sausage
6.	Study On Tenderization Of Goose And Application Of Bone Of Goose In Emulsion Sausage
7.	Effect Of Mustard Powder As A Nitrite Substitute On The Quality Of Low Temperature Emulsified Sausage
8.	Preparation And Application Of Regenerated Cellulose Emulsion
9.	The Study Of The Effects Of L-arginine And L-lysine On Emulsion Stability Of Chicken Sausage And Its Mechanism
10.	Effect Of High Processing And Three Molecular Weight Sodium Alginate On The Gelling Properties Of Low Fat Pork Batter Gels
11.	Quantitative Risk Assessment And Management On Cross-Contamination Of Listeria Monocytogenes During Chilled-Emulsified Sausage Processing
12.	Preparation Of Chicken Skin Compound Gel And Its Application In Emulsion Sausage
13.	Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage
14.	The Study Of The Effects Of The Combined Treatment Of Ultrasound And Basic Amino Acids On The Physical Stability Of Emulsion Sausage And Its Mechanism
15.	Preparation Of Emulsified Sausage Based On Myofibrillar Protein/Phenol Ester Particles Stabilized Camellia Oil Emulsion
16.	Effect Of Raw Materials Thawing Method And Okra Polysaccharide Composite Water Retaining Agent On The Quality Of Low Temperature Emulsified Sausage
17.	Effect Of Inulin On Edible Quality Of Low-fat Emulsified Sausage And Its Mechanism
18.	Preparation Of Microcrystalline Cellulose From Pomelo Peel And Application In Emulsified Sausage
19.	Preparation Of Tamarind Seed Globulin-EGCG Covalent Complex And Its Application In Emulsified Sausage
20.	Study On The Antibacterial Stability Of Nisin Based On Protease Activity Regulation Strategy
<<First <Prev Next> Last>> Jump to