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Keyword [Flavor]
Result: 21 - 40 | Page: 2 of 10
21. Study On The Fermented Freshwater Fishes Surimi And Its Gel Formation Mechinism
22. Flavor And Freezing Technology Of Cooked Chinese Mitten Crab
23. Preparation Of Ginkgo (Ginkgo Biloga L) Cloudy Juice By Enzymatic Hydrolysis And Its Stability Mechanism
24. Enzymatic Hydrolysis Characteristics Of Chicken Bone And Chicken Process Flavor Preparation Of Its Hydrolysate
25. Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Nanjin Dry-Cured Duck
26. Study On The Quality Characteristics And The Changes And Formation Mechanism Of Volatile Flavor Of Mutton Fermented Dry Sausage
27. Study On Optimizing Enzyme System By Using Multi-strains During Koji Making And Improving Quality Of Soy Sauce
28. Study On The Flavor Of Jinhua Ham And Parma Ham
29. Removing The Off-flavor Of Silver Carp And The Preparation Of Low Salt Surimi
30. Flavor Character Of Silver Carp And The Influence Of Heating History On The Silver Carp Flavor
31. Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
32. Flavor Components Quantitative Evaluation And Age Discrimination Of Shaoxing Rice Wine Based On Fourier Transform Near Infrared Spectroscopy
33. Study On The Materials Of Natural Milk Flavor And Milk Flavoring By Enzymes
34. Study On Preparing Seafood Flavor Condiment Base From Decapterus Maruadsi And Sarotherodon Nilotica
35. Analysis Of The Microbial Diversity And Function During Acetic Acid Fermentation Process Of Zhenjiang Aromatic Vinegar
36. Study On The Preparation Of Dairy Flavor Base By Enzymatic Hydrolysis From The Cream And The Analysis Of Aroma Components In The Dairy Products
37. Study On The Syntheses Of 4-ethyl Octanoic Acid And Its Homologues And On The Application Of 4-ethyl Octanic Acid
38. Convenient Porridge Development And Mechanism Of Gelatinization Retrogradation
39. Bighead Carp Surimi Antifreeze Denaturing Agents And The Smell Of The Soil Removal Method
40. Study On Application Of New Technology Of Mass Spectrometry And Hyphenation To Tobacco Chemistry
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