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Keyword [Flavor]
Result: 161 - 180 | Page: 9 of 10
161. Study On Microencapsulation Of Tobacco Flavor
162. Study On Rapid Remove Of Alcohols Based On Its Dielectric Characteristic
163. Study On Microencapsulation Of Fish Oil With Considerable Amounts Of ω-3 PUFAs
164. Effect Of Enzymatic Hydrolysis On Natural Milk Fat Composition And Flavor
165. Study On Fresh Goat Cheese And Processed Cheese
166. Studies On The Application Of Different Variety Rice In Brewing
167. Application Of Maltose Syrup In Beer High Gravity Brewing
168. Studies On Technology And Antioxidant Activities Of Black Rice Beverage
169. Study On Enzymatic Hydrolysis Of Natural Cream For Preparation Of Milk Flavor Base Material
170. Studies On The Synthesis Of Tonalide Musk
171. Processing Improvement Of Dry-Cured Duck And Effects On The Flavor And Quality
172. Studies On Changes Of Lipolysis, Lipid Oxidation And Main Flavour Composition In Goat Legs During Dry-curing And Ripening Processing
173. Research On Lipoxygenase And Flavor In Rugao Ham
174. Fermentation Technique For The Production Of Wax Gourd With Strong Odour(a Traditional Chinese Food)
175. Study On The Improvement Of The Formula And Process Of Xiang-Xi Preserved Ham And Effect To Its Flavor
176. Preparation Of Maillard-Reaction Type Dry-Cured Ham Flavor
177. Study And Prepartion Of Thermal Reaction Duck Flavor
178. Effect Of Postharvest Treatment With Organic Acids On Volatile Compounds And Quality Of Peach Fruit (cv. Hakuho) During Storage
179. Study On The Palatability Assurance Critical Control Points Of Sirloin Steak
180. Study On Processing Of Flavor Cooked Food From Freshwater Fish And Application Of Its Byproducts
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