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Keyword [Duck]
Result: 181 - 200 | Page: 10 of 10
181. Research Of Nano SiO2,TiO2 Modified Crosslinked PVA-based Film Material And Its Influence On Fresh Preservation Effect Of Low-salted Duck Eggs
182. Study On Extraction And Purification Of Flavonoids From Chaenomeles Speciosa,Application Of Antioxidation And Preservation Of Duck
183. Effects Of Different Storage Conditions On The Texture And Amino Acid Composition Of Sauced Duck During Processing
184. Study On Evaluation Method Of Roast Duck Quality And The Parameters Optimization Of Infrared Steam Baking Technology
185. Research And Practice On The Design Of Regional Food And Vegetable Food Packaging
186. Changes Of Flavor Compounds In Salted Egg Yolk Processing And Preliminary Study On The Causes
187. Research On Rapid Characterization Methods Of Fiber Materials
188. Study On The Processing Of Leisure Stewed Duck Products
189. Effects Of Water Supplemented With Probiotics On Production Performance Of Ducks And Water Quality Of Livestock Farm
190. Based On The Electrolysis Of Water Oxidation Of Meat Preservation Technology And Its Impact On The Quality Of Research
191. Crispy Duck Products: Mechanism Of Crispness Deterioration And Techniques For Longer Crispness Retention
192. Study On Principal Components Of Spices Analysis And Compositional Change During The Stewed Process Of Duck Neck
193. Flavor Characteristics Analysis And Process Study On Duck Products
194. Study On The Technology Of Producing Microbial Fertilizers From Partial Waste Of Chicken,Duck And Sheep By Fermentation
195. The Effects Of Several Natural Spices On The Quality,flavor And Lipid Oxidation Of Salted Duck Eggs
196. Effects And Mechanisms Of Duck Egg White Peptides On The Improvement Of Calcium Bioavailability Via TRPV 6 And Structure-activity Relationship
197. Nondestructive Detection On Double-yolked Duck Egg,Cracked Egg And Freshness Based On Computer Vision
198. Study And Application Of The Recognition Technology For Cracked Egg Based On Computer Vision
199. Characterization And Formation Mechanism Of Key Aroma Compounds In Beijing Roasted Duck
200. Influence Of Phospholipid Molecules And Processing Technology On Characteristic Flavor Formation Of Water-boiled Salted Duck
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