Font Size: a A A
Keyword [Cured Meat Products]
Result: 1 - 11 | Page: 1 of 1
1. Studies On Complex Preservatives Of Chinese Traditional Meat Products
2. Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
3. Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
4. Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
5. Study On Curing Technology Of Low-salt Meat Products
6. Studies On The Influencing Factors And Regulation Mechanism Of Lipid Autoxidation During Dry-cured Meat Products Processing
7. Study On Processing And Technology Improvement Of Sichuan Traditional Dry-cured Duck
8. Determination Of Hydroxy-Octadecadienoic Acids(HODEs) In Cured Meat Products And Their Variations During Processing
9. Controlling residual nitrite in cured meat products
10. Study On The Change Rules Of 13-HODE And 9-HODE During Sausage Processing
11. Study On Process Optimization And Quality Characteristics Of Salt-reduced Cured Meat Products
  <<First  <Prev  Next>  Last>>  Jump to