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Keyword [Cooking loss]
Result: 1 - 7 | Page: 1 of 1
1.
Effects Of Microbial Transglutaminase Induced Protein Cross-linking Of Porcine Leg Myofibrillar And Pork Batter Gel Properties
2.
Study On Flour Properties And Noodle Qualities By Adding Soybean Powder
3.
Study On Quality Changes Of Tuna During Steam Cooking Processes
4.
Study On Effect Of Chicken Skins On The Characteristics Of Emulsion Type Sausages Quality With Reduced Back Fat Content
5.
Establishment Of Predictive Models For The Qualities Of Stewed Chicken Legs
6.
Effect Of Slaughter On The Water Holding Capacity Of Chilled Pork
7.
Effect Of Starch Aging Regulation On Cooking Quality Of Whole Oat Flour Extruded Noodles
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