Dry cured ham - Globe Thesis

Keyword [Dry cured ham] Result: 1 - 20 \| Page: 1 of 2
1.	Studies On The Effects Of Muscle Proteolytic Enzymes In The Processing Of Jinhua Ham
2.	Study On The Formation Of Quality Traits And Microbial Roles Of Yunnan Dry Cured Ham
3.	The Relationship Between Protein Degradation And Quality Of Jinhua Hams
4.	Studies On Changes Of Protein During The Processing Of JinHua Dry-cured Ham
5.	Research On The Jinhua Dry-cured Ham New Product
6.	Preparation Of Maillard-Reaction Type Dry-Cured Ham Flavor
7.	Study On The Flavor And Quality Grade Of Jinhua Ham And Xuanwei Ham
8.	Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
9.	Separation、Purification And Characterazition Of Small Peptides From Jinhua Ham
10.	Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
11.	The Changes During Dry-cured Ham Ripening And Their Potential Effects On Human Health
12.	Study On Preparation Of Dry-Cured Ham Base By Fermentation Combined With Enzymatic Hydrolysis Technology
13.	Flavor And Quality Grade Evaluation Of Three Main Dry-cured Hams In China By Multiple Fingerprints Technology
14.	Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
15.	Effect Of Partial Replacement Of NaCl With KCl Combined With High-temperature Drying-ripening Technology On Proteolysis And Color Of Ham Muscle
16.	Enviromental Factors Mediate The Regulatory Mechanism Of Ochratoxin A In Dry Cured Ham Filamentous Fungi
17.	Effects Of Barley-based Diets On Quality Of Dahe Black Pig Dry-cured Ham
18.	Discrimination Of Digestion Properties Of Proteins From Three Types Of Dry Cured Ham In China
19.	Effect Of Complex Plant Essential Oil Coating On Antimicrobial And Antioxidant And Texture And Flavor Quality Of Dry-cured Ham
20.	Research And Development Of Roller-kneading Mechanism For Dry-cured Ham
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