Chinese sausage - Globe Thesis

Keyword [Chinese sausage] Result: 1 - 20 \| Page: 1 of 2
1.	The Study Of Optimizing Edible Pigments In Chinese Sausage And Its Manufactureing Process
2.	The Formation And Inhibition Of Nitrosamine In Chinese Sausage By Spice Extraction
3.	The Effect Of The Zein Hydrolysate On The Oxidative Stability Of Chinese Sausages
4.	Study On Preparation And Antioxidant Activity Of Hydrolysates From Squid By-products
5.	Research On Fermentation Technology And Maturation Technique Of Chinese Sausage
6.	Study On The Biologic Control Technology Of Biogenic Amines In Traditional Chinese Sausage
7.	Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
8.	Study On Production Of N-Nitrosamines And Control Technology In Traditional Chinese Sausage And Simulated Gastric Acid System
9.	Study On Production Of Biogenic Amines And Control Technology In Traditional Chinese Sausage
10.	Research Of Low-Fat And Low-Sodium Traditional Chinese Sausage
11.	Studied On The Optimization Of Chinese Sausage Process Used Hurdle Technology
12.	Three Plants Phenolics Affect Chinese Sausage, Fat And Protein Oxidation
13.	Effects Of Different Sodium Nitirte Content On Storage Quality Of Chinese Sausage
14.	Effects Of Starter Culture On The Quality Of Chinese Sausage And Preparation Of Dry Powder Starter Culture For Fermented Sausage
15.	Optimization Of Maillard Reaction Conditions Based On Antioxidant Activities And The Application Of It’s Products To Chinese Sausage
16.	Effects Of Exogenous Proteases On Chinese Sausage
17.	Study On The Liquid Smoking Technology Of Chinese Sausage With No Formaldehyde And 3,4-Benzopyrene
18.	Study On Sausage Quality Effect Of Using Sodium Isoascorbic Acid,Nisin And Monascus Colour For Part Of Sodium Nitrite
19.	The Process Of Quality Improvement Of Chinese Sausage And The Development Of Water Chestnut Sausage
20.	Effects Of Different Oxidizing Oils On Protein Oxidation In Chinese Sausage
<<First <Prev Next> Last>> Jump to