Low field nuclear magnetic - Globe Thesis

Keyword [Low field nuclear magnetic] Result: 1 - 20 \| Page: 1 of 4
1.	Study On Assessment Of Milk And Dairy Products Quality
2.	Study On Rapid Detection Of Adulterated Milk By Low-field Nuclear Magnetic Resonance Technology
3.	The Quality Deterioration Of Fried Food During Storing Process
4.	Establishment Of Analytical Method Of Seafood Quality Based On Low Field Nuclear Magnetic Resonance Technology
5.	Study On Quality And Safety Discrimination Of Mutton By Low-field Nuclear Magnetic Resonance And Electronic Tongue Technology
6.	Effects Of Treatments On The Moisture Mobility And Dynamic Mechanism Of Chicken
7.	Study On Rapid Detection Method Of Adulterated Milk And Freshness Of Milk Based On Low Field Nuclear Magnetic Resonance Technology
8.	The Study Of The Haliotis Discus Hannai Quality Based On The Low Field Nuclear Magnetic Resonance(NMR) Technology
9.	The Research Of Japonica Quality Indicators,Volatile Substances And Moisture Migration Variation During Storage
10.	Synthesis Of Thermo-responsive Recycling Aqueous Two-phase Systems And Phase Formation Mechanism Analyses With Partition Of ?-polylysine
11.	Study On Cream Liqueur With Whipping Cream Fermented By Kluyveromyces Marxianus Y51-6
12.	Researches On Agarose Gel Properties Based On Low-Field Nuclear Magnetic Resonance Technology
13.	A Fast Identification Method Of Oilseed Crops Quality Based On Low Field Nuclear Magnetic Resonance Technology
14.	Effects Of Different Storage Methods On The Quality Of Storage And Preservation Of Chick Peach
15.	In Situ Measurement On The Size And Surface Group Of The Nanoparticle In Suspension
16.	Species Identification And Quality Evaluation Of Surimi Based On The Spectrum And Its Imaging Techniques
17.	Research On Dynamic Migration Of Corn Antioxidant Peptide Powder During Moisture Absorption Basing On Low Field Nuclear Magnetic Resonance (LF-NMR) Method
18.	A Low-field Nuclear Magnetic Resonance Device For Quality Identification Of Edible Oil
19.	Study On The Water State And Distribution Of Chinese Dried Noodles During Drying Process
20.	Preparation And Sustained Release Characteristics Of Oat ?-glucan Gel
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