Sausage quality - Globe Thesis

Keyword [Sausage quality] Result: 1 - 20 \| Page: 1 of 2
1.	Screening On Antioxidation Meat Starters And Its Application In Mutton Fermented Sausages
2.	Study On The Effect Of Maize Resistant Starch To The Water-Holding Capacity Of Minced Pork And The Sausage Quality
3.	Quality Control And Flavor Characteristic Of Cantonese Sausage
4.	Develop And Practice On HACCP System Of Pork Roast Sausage
5.	Develop And Practice On Haccp System Of Pork Roast Sausage
6.	Aureus Producing Protease Optimization And Crude Enzyme Sausage Quality Impact
7.	The Study On Process Control Of Quality Andsafety Of Smoked And Cooked Sausage
8.	Effect Of Breed On Quality Of Emulsified Mutton Sausages
9.	Effects Of Compound Salt On Quality And Storage Characteristics Of Pork Sausage With Lotus Leaf Powder
10.	Study On Sausage Quality Effect Of Using Sodium Isoascorbic Acid,Nisin And Monascus Colour For Part Of Sodium Nitrite
11.	Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages
12.	Screening Of Elite Strains In Jinhua Ham And Its Effects On Fermentation Sausage Quality And Biogenic Amine Content
13.	Study On Application Of Lactobacillus With Antiseptic And Antioxidant Effect In Fermented Sausage
14.	Effects Of Amount And Mesh Number Of Platycodon Or Adenophora Powder On Quality And Storage Of Smoked And Cooked Sausage
15.	Study On The Quality And Shelf Life Of Low Fat Sausage With Pleurotus Eryngii And Basa Fish Skin Gelatin
16.	Study On The Evaluation Method Of Ham Sausage Quality Based On BP Neural Network And Microphotography Technology
17.	The Effect Of Soybean Protein Isolate And Its Enzymatic Hydrolysate On Gel Properties Of Myofibril Protein
18.	Screening Yeast From Traditional Xuanwei Ham And Its Effect On Fermented Sausage Quality
19.	Analysis Of Quality Characteristics Of Peanut Planting In Xinjiang And Application Of Peanut Protein Isolate In Processing Of Sausage
20.	The Effect Of Peanut Protein Isolate And Its Enzymatic Hydrolysate On Properties Of Myofibril Protein
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