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Keyword [Precooked]
Result: 1 - 10 | Page: 1 of 1
1.
Study On Factors Related To The Processing Of Traditional Corn Foods
2.
Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roast
3.
Properties of fresh and precooked/reheated restructured beef steaks manufactured from mature cows of various ages
4.
Prevention of lipid oxidation and warmed-over flavor utilizing antioxidants and the tumbling process of precooked roast beef
5.
Effect of modified atmosphere packaging on shelf life of the precooked food product, flavored rice
6.
Fresh pork, precooked pork and fresh pork sausage characteristics of pigs supplemented with vitamin E
7.
Study On The Effect Of Precooked Temperature On Processability Of Beef
8.
Research On Thermal Processing Characteristics And Flavor Of Dosidicus Gigas Carcass Meat
9.
Study On The Development And Quality Of Four Seasons Multigrain Rice Companion
10.
Formation Of Typical Volatile Lipid Oxidation Products And Advanced Glycation End Products In Precooked Ground Pork During Cold Storage-reheating
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