Bacon - Globe Thesis - Globe Thesis

Keyword [Bacon] Result: 1 - 20 \| Page: 1 of 4
1.	Identification Of Staphylococcus Spp. Isolated From Hunan Bacon And Its Mechanism Of Aroma-production
2.	Microbial, Physical And Chemical Changes During Processing And Storage In Chinese Bacon
3.	Study On Flavor Substances Of Chongqing Traditional Bacon And Its Safety
4.	Physical, Chemical And Microbial Property Of Sichuan Bacon During Processing And Selection Of Staphylococcus
5.	Study On Nutritive Value And Safety Of Bacon Lay In Low Temperature
6.	Restructuring Bacon Meat To Ham's Technology Optimization And Physics And Chemistry Characteristic Change Research
7.	Processing Technology And Product Characteristics Of Steamed Pork Bacon With Rice Powder
8.	Study On Flavor Substance Of Sichuan Traditional Bacon Lay In Low Temperature
9.	Study On Process Optimization And Texture Properties Of Restructuring Chinese Beacon Ham
10.	Study On Preparation Of Bacon - Resistant Birch Plywood Based On Tea Polyphenols
11.	Study On The Effect Of Microbial Fermentation Agents On The Characteristics Of Sichuan Bacon
12.	Application Of Vacuum Impregnation On The Processing Of Chinese Bacon
13.	RAPD Analysis Of Microecosystem During Processing And Storage Of Sichuan Bacon And Sichuan Sausage
14.	Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
15.	Studies On The Regulation Mechanism Of Lipid Oxidation During Dry-Cured Bacon Processing
16.	Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
17.	Research On Quality Changes Of Bacon And Sausage During Storage
18.	Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
19.	Study On Drying-Ripening Process Of Chinese Bacon And Proteolysis, Lipolysis And Lipid Oxidation During Processing
20.	Effect Of Intensifying High-Temperature Drying-Ripening Process On Lipolysis And Lipid Oxidation And Quality Flavor Of Chinese Bacon
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