Pork Sausage - Globe Thesis

Keyword [Pork Sausage] Result: 1 - 20 \| Page: 1 of 1
1.	Studies On Soybean Protein Modified By Enzyme And Application In Pork Sausage
2.	Studies On The Construction Of Protease Engineering Strains And Modification Of SPI Applied To The Pork Sausage
3.	Study On Gelatin Quality And Water-Retaining Property Of Gracilaria Lemaneiformis Powder And Application In Pork Sausage
4.	Effect Of Saccharina Japonica Aresch Phenolic Extracts On The Edible Quality And Oxidative Stability Of Pork Sausage
5.	Study On Establishment Of HACCP System Of Pork Sausage
6.	Studies On Properties Of 7S And 11S Modified By Enzyme And Application In Pork Sausage
7.	The Influence Of Meat Aroma On The Flavor Of Pork Sausage
8.	Effect Of Bacillus Subtilis Natto Protease On Functional Properties Of SPI And Its Application
9.	Construction Of Transglutaminase Engineering Bacteria And For Isolated Soy Protein Gelation Research
10.	Research On Effects Of Lysine And Arginine On Quality Chacterisitics Of Pork Sausages
11.	Effects Of Compound Salt On Fat Oxidation And Qualities Of Pork Sausage With Chrysanthemum
12.	Effects Of Compound Salt On Quality And Storage Characteristics Of Pork Sausage With Lotus Leaf Powder
13.	Effects Of Sodium Nitrite Replaced Partially By Carboxyhemoglobin On Qualities And Security Of Pork Sausage
14.	Research On Application Of Lysine?Arginine Improving The Quality Properties Of Pork Sausage
15.	Effect And Mechanism Of Flaxseed Gum On Starch Retrogradation And Its Application In Pork Sausage
16.	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
17.	Controlling Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in nham, a Thai style fermented pork sausage, by lactic acid bacteria
18.	Fresh pork, precooked pork and fresh pork sausage characteristics of pigs supplemented with vitamin E
19.	Effect Of Resistant Starch On Flavor Of Pork Sausage With Low Fat And Low Salt
20.	Effects Of Fresh Mushroom On Quality Of The Pork Sausage
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