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Keyword [Pork jerky]
Result: 1 - 10 | Page: 1 of 1
1.
Effects Of Addition Of Different Proteases During The Curing Process On The Quality Of Pork Paste And Pork Jerky
2.
Application Of Hydrocolloids And Salt In Pork Jerky
3.
Effect Of Compound Salt On Characteristics And Lipid Oxidation Of Pork Jerky With Argy Wormwood-powder
4.
Utilization Of Lotus Leaf Powder And Calcium Lactate In Pork Jerky
5.
Study On The Effect Of Fermentation Process On The Edible Quality Of Pork Jerky
6.
Study On The Processing Technology And Product Characteristics Of Acid/hot Pork Jerky
7.
Research On The Technology, Preservation Of Extruded Pork Jerky And Its Changing Law Of Water Content During The Whole Production Process
8.
Study On The Production Of Reeling Silkworm Pupa Flavor Peptide And Its' Application To The Pork Jerky
9.
Study On The Processing And Storage Stability Of Semi-dried Pork Porky
10.
Study On Production And Preservation Technology Of Fermented Pork Jerky
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