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Keyword [Patties]
Result: 1 - 20 | Page: 1 of 3
1.
Inhibition Of PhIP In Roast Beef Patties By Dietary Flavonoids: Formation Mechanism
2.
Antioxidant Activities Of Spice Extracts In Prepared Meat Products
3.
Study On The Thawing Methods Of Chinese Shrimp And Development Of New Products
4.
Studies Of Effects And Mechanism Of Soybean Protein Isolate And Carrageenan On Qualities Of Prepared Pork Products
5.
Effect Of Clove Extract On Pork Patties Quality
6.
Effects Of Rosemary And Star Anise Extract On The Quality Of Pork Patties
7.
Effect Of Pungent Spices And Their Characteristic Ingredients On The Formation Of Heterocyclic Amines In Roast Beef Patties
8.
The Processing Technology Research Of Cheese Filling Beef Patties
9.
Study On The Effect Of Bacterial Cellulose On Product Qualities Of Chicken Patties And Ice Cream
10.
Evaluation Of Antioxidant Function And Application Of Sheep Plasma Peptide
11.
Studies On The Formation,Inhibition And In Vitro Digestion Of Different Bound States Of Heterocyclic Amines In Roast Beef Patties
12.
Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties
13.
Preparation,Properties And Application In Pork Patties Of Clove Cssential Oil-Loaded Chitosan Nanoparticles
14.
Development Of Quick-frozen Conditioned Fried Duck Patties And Quality Change In Frozen Storage
15.
Ohmic Heating Study Of Conditioned Meat Product
16.
Inhibitory Effect Of Plant Polyphenols On Lipid And Protein Oxidation Of Pork Patties And Related Interaction Mechanisms With Proteins
17.
Isolation And Identification Of Specific Spoilage Organisms In Porcine Patties And Establishment Of Shelf Life Prediction Model
18.
Effects Of Different Proteases On Physico-chemical And Gelation Properties Of Yak Meat Patties
19.
Study On Low Sodium Beef Patties Processingtechnology
20.
Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
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