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Keyword [Flavor]
Result: 181 - 200 | Page: 10 of 10
181. Study On The Flavor Formation Of Sour Meat During Processing
182. Restructuring Bacon Meat To Ham's Technology Optimization And Physics And Chemistry Characteristic Change Research
183. Study On Processing Technics And The Impact Of Volatile Flavor Volatile Compounds Of Different Ways Of Sterilizing Of Rongchang Sterilization Pork Cured With Sweet Soybean Paste
184. Study On The Physicochemical Characteristics And Main Flavor Compounds Of Muscules From Different Parts Of Rongchang Porket And PIC Porket
185. Synthesis And Application Of Flavour Microcapsule
186. Study On The Fermentation Process Of Chaenomeles Speciosa S.Nakai Vinegar
187. Study On The Characteristic Aroma Components Of Pu-erh Tea
188. Studies On The Improvements Of Flavor And Texture Of Low-fat Processed Cheese By Enzyme-modified Cheese And Inulin
189. Study On Fermenting Technics Of Ginger By Lactic Acid Bacteria
190. Supercritical Fluid Technology: Silica Preparation And Impregnation Of 2-Phenyl Ethanol
191. Study On The Formation And Changes Of Volatile Compounds In Pickled Mustard Tuber During The Pickling Process
192. Studies On The Process Technology And Product Characteristics Of Fermented Beef Jerky
193. Study On Superior Conditions For Saccharification And Ethanol Fermentation Of Rose Vinegar
194. Studies On The Smoking Processing Technology Of Pseudosciaena Crocea And Squid
195. Research On Typical Odorous Compounds From Algae Metabolites And The Variation Rule
196. Research On Enzymatic Hydrolysis Of Waste Lobster Heads For Preparation Of Seafood Flavor
197. Development Of Cheese Flavoring For Cheddar-Cheese
198. The Development And Auxiliary Application Of Computer Blending In The Luzhou-flavor Liquor
199. Research On The Extraction Process And Aromatic Components Of Some Natural Tobacco Flavor
200. The Study And Development On The Microwavable Frozen Pre-fried Chicken Strings
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