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Keyword [Dry-cured duck]
Result: 1 - 14 | Page: 1 of 1
1.
Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Nanjin Dry-Cured Duck
2.
Analysis And Determination & Changing Rules During Processing Of Phospholipids In Nanjing Dry-Cured Duck Muscle
3.
Processing Improvement Of Dry-Cured Duck And Effects On The Flavor And Quality
4.
Microbial Fermentation Agent Impact On The Quality Characteristics Of Wind Duck
5.
Study On Phospholipid Degradation By Intramuscular Phospholipase During The Processing Of Traditional Dry-Cured Duck
6.
Study On The Characteristics Of Lipoxygenase From Cherry Valley Duck Muscle And Regulation Of Lipid Oxidation
7.
Changes Of Lipid During Processing Of Dry-cured Duck And The Effect On Lfavor Quality
8.
Study On The Dynamic Change And Control Of N-nitrosamine In Dry-cured Duck During Processing
9.
Application Research Of Exogenous Lipase Enzyme On Mature Of Dry-cured Duck Leg
10.
Effects Of Low Sodium Composite Salt On The Eating Quality Of Dry-Cured Duck
11.
Study On Processing And Technology Improvement Of Sichuan Traditional Dry-cured Duck
12.
Screening And Application Of Aroma-Producing Strains From Tongcheng Dry-Cured Duck
13.
Influence Of Partial Replacement Of NaCl With KCl On The Flavor Quality Of Dry-cured Duck
14.
Research On The Effect Of Rinsing And Pickling Technology On The Meat Quality Of Dry-Cured Duck Breast Meat
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