Sensory evaluation - Globe Thesis

Keyword [Sensory evaluation] Result: 161 - 180 \| Page: 9 of 10
161.	Study On Vacuum Microwave Drying Of Pet Edible Chicken Jerky
162.	Research On The Method For Sensory Evaluation In Fluid Milk
163.	Study On The Preparation Technology Of Seafood Seasoning From Mussel(MyriLus Edulis)
164.	Prediction Of Sensory Evaluation And Metabolomic Analysis In Industrial Beer Fermentation Process
165.	Role Of Starch-based Coatings On Acrylamide Mitigation In Wheat Bread Model
166.	Study On The Processing Technology Of Stevioside Rich Stevia Tea
167.	Storage Stability Of Functional Food Research And Development And Coix Seed
168.	The Production Process Optimization Of Hericium Erinaceus Biscuit And Influence Of Storage Time On Its Texture
169.	The Sucralose Applications In Fruit Juice Drinks
170.	Application Of Kinetic Model To Predict The Shelf Life Of Xinjiang Thin-skinnedwalnut Kernel
171.	Study On The Variation Of Volatile Substances And Quality Components In Congou Black Tea During Fermentation Process
172.	Effects Of Phospholipids On Soybean Quality
173.	Studies On Optimization Of Enzymatic Dehairing Andeffect Of Dehairing Methods On Edible Quality
174.	The Preparation Of Seafood Flavoring With The Undaria Pinnatifida Sporophyll By-products
175.	Quanlity Change Of Chinese Mitten Crab(Eriocheir Sinensis) During Alive And After Death
176.	Explore And Application Of Chili Sauce Industrial Production Technology
177.	Development And Research Of Sea Buckthorn Sparkling Wine
178.	Study On Fermentative Processing Of Sugar-free & Low-Calorie Beer
179.	Development And Research On Guanxi Pomelo Tea Product
180.	The Research On Sensory Quality Evaluation Of Canned Peach
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