Cured Meat - Globe Thesis

Keyword [Cured Meat] Result: 1 - 20 \| Page: 1 of 2
1.	Prediction Of Sodium Nitrite Content In Meat And Research On The Flavor Reaction Model Systems Of Dry-cured Meat
2.	Physicochemical Characteristics Of Dry-cured Meat Cut
3.	Study On The Lipid Oxidation And Its Influence Factors Of Cured Meat
4.	Studies On Complex Preservatives Of Chinese Traditional Meat Products
5.	Studies On The Bacterial Reduction In The Processing And Preservation Technology Of Traditional Cured Meat
6.	The Study Of Effect Of Fermentation Celery Powder Instead Of Nitrite In The Nitrosation Reaction System And Cured Meat
7.	Studies On The Formation And Control Of Volatile N-Nitrosamines In Dry-Cured Meat
8.	Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
9.	Research On The Inhibition Effect Of Different Preservatives On Staphylococcus Aureus Rosenbach In Cantonese Cured Meat
10.	Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
11.	Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
12.	Research On Synthesis, Stability And Application Of Cooked-cured Meat Pigment Derived From Porcine Blood
13.	Study On Curing Technology Of Low-salt Meat Products
14.	Effects Of Spices On Physico-chemical Properties Of Cured Meat Of Wanxi White Goose And Optimization Of Processing Technology
15.	Study On New Processing And Safety Control Of Traditional Cured Meat
16.	Study On The Technology For Low Sodium Dry Cured Pork Meat
17.	Studies On The Influencing Factors And Regulation Mechanism Of Lipid Autoxidation During Dry-cured Meat Products Processing
18.	The Research Of The Nitrite Changes In Cured Meat And The Ability Of Biological Antioxidants In Inhibiting Effect
19.	Study On Processing And Technology Improvement Of Sichuan Traditional Dry-cured Duck
20.	Determination Of Phosphatidylcholine Hydroperoxide In Cured Meat And Its Variation During Processing
<<First <Prev Next> Last>> Jump to