Font Size:
a
A
A
Keyword [Cantonese sausage]
Result: 1 - 16 | Page: 1 of 1
1.
Study On The Isolation, Screening And Application Of Enterococcus From Cantonese Sausage
2.
Analysis Of Chinese Cantonese Sausage Flavor Formation Mechanism And Variation During Storage
3.
Quality Control And Flavor Characteristic Of Cantonese Sausage
4.
Study On Effect Of Food Addtivities Such As Transglutaminase On Quality Of Ready-to-eat Cantonese Sausage
5.
Analysis Of Microbial Community And Study On Traceability Of Producing Area For Cantonese Sausage
6.
Strain Optimization And Quality Change During The Process Of Fermented Cantonese Sausage
7.
The Quality Of Sensory And Flavor And Preservation Of Cantonese Sausage Fermented By Monascus
8.
Application Of Liquor Fermentation Byproduct-yellow Water In Cantonese Sausage
9.
The Effect Of Sauerkraut Powder On Flavour,Lipid And Physicochemical Properties Of Cantonese Sausage
10.
Effects Of Yeast Extract On The Qualities Of Cantonese Sausage
11.
Effects Of Hydrocolloids On The Qualities Of Cantonese Sausage
12.
Low-sodium Salt Based On Fish Protein Polypeptide And Its Application In Cantonese Sausage
13.
Effect Of Flammulina Velutipes And Its Polysaccharide Extracts On The Quality Of Cantonese Sausage
14.
Preparation Of Salt-enhanced Peptide By Spent Hen Protein And Its Application In Cantonese Sausage
15.
Studies On The Mechanism Of Mulberry Polyphenols On The Quality And Protein Oxidation Of Cantonese Sausage
16.
Studies On Lipolysis, Protelysis And Flavor Compounds During Processing Of Cantonese Sausage
<<First
<Prev Next>
Last>>
Jump to
