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Keyword [Emulsion sausage]
Result: 1 - 16 | Page: 1 of 1
1.
Study On Tenderization Of Goose And Technology Of Goose Emulsion Sausage
2.
Research On Fat Oxidation And Control Of Emulsion Sausage
3.
Research On Antistaling Agent Application In Emulsion Sausage
4.
Production Of Low-temperature Emulsion Sausage With Tomato Paste Partially Substitute Of Nitrite
5.
Detection Of Soybean Protein Isolate And Porcine Skeletal Muscle In Emulsion Sausage Of Pork
6.
The Research Of Duck Meat Processing Quality Improvement And Development Of Emulsified Sausage
7.
Study On Tenderization Of Goose And Application Of Bone Of Goose In Emulsion Sausage
8.
Preparation And Quality To Emulsified Sausages Of Dietary Fiber
9.
Pickering Emulsifying Properties Of Flammulina Velutipes Polysaccharide Nanoparticles
10.
Studies On Texture Properties Of Squid Surimi And Squid Emulsion Sausage
11.
Effects Of Pig Skin And Coconut Powder Gel On Quality Characteristics Of Squid Emulsion Sausages
12.
Study On The Effect Of Three Exogenous Amino Acids On The Color Of Emulsion Sausage
13.
Preparation Of Chicken Skin Compound Gel And Its Application In Emulsion Sausage
14.
The Study Of The Effects Of The Combined Treatment Of Ultrasound And Basic Amino Acids On The Physical Stability Of Emulsion Sausage And Its Mechanism
15.
Mechanism Study On The Effects Of L-Arginine And L-Lysine On Myosin Oxidation And Its Emulsifying Properties
16.
Effects Of Northeast Sauerkraut On The Quality Characteristics And Storage Performance Of Emulsified Sausages
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