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Keyword [Flavor]
Result: 41 - 60 | Page: 3 of 10
41. Study On The Formation Mechanism And Functional Characteristics Of Maillard Peptides
42. Study On Chloropropandiol Formation In Thermo-reaction Meat Flavours And Development Of New Meat Flavours
43. Research On Flavor Of Breeding Large Yellow Croaker And Wild Large Yellow Croaker
44. Stabilization Of Soybean Oil Body And Soybean Oil Body-Carrageenan Emulsions
45. Studies Under Ultra-high Pressure On Flavor Components In Muscle Of Sheep
46. Study On Selection Of Higher Quality Acetic Acid Bacteria,Fermentative Pattern And Enzyme Activity In Vinegar Fermentation Of Apple Juice
47. Study On The Extraction,Separation And Analyses In The Neutral Flavor Substances From Guizhou Tobacco
48. Studies On Improvement Of Beer Flavour Stability By Metabolic Control
49. Preparation Of Soy-based Yogurt With Different Types Of Soy Proteins
50. Research And Development Of Sugar-Free And Beany-free Instant Soybean Milk Powder
51. The Relationship Between Protein Degradation And Quality Of Jinhua Hams
52. Application Of Mocur. And Geotrichum Penicillium In Camembert-type Cheese
53. Optimization Processing Technique Of Cured Fish And Studies On Factors Effect On Flavor Development Of Cured Fish
54. Study On The Influence Of Polyphenol On Beer Flavor Stability
55. Studies On Analyze And Control In The Flavor And Aroma Of Rice Wine
56. Effect Of Air On Wuliang-flavor Chineses Spirit Fermentation
57. Effect On Tar, Harmful Compositions And Taste Of Cigarette With Palygorskite In Tobacco Shred
58. Studies On The New Technology Of Making Draft Rice Wine By Ultrafiltration
59. Studies On The Relationship Between Phenolic Compounds And Beer Flavor Stability
60. Study On Separation Of Organic Compounds From Aqueous Mixtures By Pervaporation Using A Novel Composite Silicone Rubber Membrane
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