Font Size: a A A
Keyword [Off-flavor]
Result: 1 - 20 | Page: 1 of 2
1. Distribution, Dynamics And Degradation Of Algae-producing Odorous Compounds In The Freshwater Bodies
2. Removing The Off-flavor Of Silver Carp And The Preparation Of Low Salt Surimi
3. Research On Typical Odorous Compounds From Algae Metabolites And The Variation Rule
4. Discovery And Origin Of One Kind Of Earthy-mouldy Off-flavors In Chinese Liquors
5. Study On Identification And Control Technology Of Off-flavor Components In Frozen Strawberry Juice
6. Study On The Off-flavor Compounds Character Of Sturgeon And Their Relationship With Lipid Oxidation
7. Comparative Studies On Off-Flavor Compound Profiles Of Soymilk Processed With Four Different Processing Technologies And 26 Soybean Cultivars Grown In China
8. Idenification And Removment Of Off-Flavor Compounds In Chinese Liquor
9. Study On The Formation And Improving Methods For Off-flavor Of Soymilk And Soy Milk Fermented Liquid
10. Identification And Control Of Off-flavor Compounds From Red Radish Pigment Product
11. Studies On Aroma Compounds In Papaya(Carica Papaya L.)Juice And Aroma Variation After Thermal Sterilization
12. Regulation Of AsA-GSH Cycle On The Respiration Off-flavor Of Broccoli Under High O2/CO2 Controlled Atmospheres
13. Flavor Formation Mechanism Of Braised Meat Soup And Optimization Of Electrical Stewpot Cooking Process
14. Study On Detection And Removal Of The Off-flavor In Soldier Crab Sauce
15. Analysis Of Key Volatile Compounds In Different Brands Of Aromatic Sunflower Seeds And Rancid Volatile Compounds In Roasted Sunflower Seeds
16. Study And Regulation Of The Formation For Off-Flavor From Duck Egg During Heat Treatment
17. Inhibitory Effect Of Polyphenols On The Formation Of Off-odors In Heated-treated Muskmelon Juice
18. Cause and prevention of liver off-flavor in five beef chuck muscles
19. Advanced Treatment Technologies for Mitigation of Nitrogen and Off-flavor Compounds in Onsite Wastewater Treatment and Recirculating Aquaculture System
20. Antemortem factors affecting off-flavor development in beef
  <<First  <Prev  Next>  Last>>  Jump to