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Keyword [Volatile compounds]
Result: 1 - 20 | Page: 1 of 10
1. Preparation Of Clear Banana Juice By Enzymatic Liquefaction
2. Prediction Of Sodium Nitrite Content In Meat And Research On The Flavor Reaction Model Systems Of Dry-cured Meat
3. Studies On The Preparation Of Basic Thermal Process Beef Flavorings By Maillard Reaction Of Model System
4. Effects Of Chitosan And Salt-soluble Meat Protein On Binding Ability Of Volatile Compounds And Gel Property
5. Study On The Flavor Of Jinhua Ham And Parma Ham
6. Flavor Character Of Silver Carp And The Influence Of Heating History On The Silver Carp Flavor
7. Study On The Materials Of Natural Milk Flavor And Milk Flavoring By Enzymes
8. Study On Free And Bound Volatile Compounds In Oranges And Its Processing Products
9. Screening Assay For Impacts Of Soaking And Malting On Functional Properties And Macromolecular Changes Of Sorghum "Sorghum Bicolor L. (Moench)"
10. Study On Indirect Drying Mechanism Of Sludge And On Pollutants Emission During Sludge Treatment Processes
11. Priliminary Investigation Of Methods For Study On Volatile Compounds Of Xuanwei Ham
12. A Study On Maintenance Of Volatile Compounds And Related Processing Parameters Of Ready-to-drink Green Tea
13. Optimization Processing Technique Of Cured Fish And Studies On Factors Effect On Flavor Development Of Cured Fish
14. Combination Characterization Of The Toxicities Of Several Harmful Indoor Air Chemicals Polluted By The Decoration
15. Processing Of Fermented Beverage On Apricot Juice And Its Volatile Compounds
16. Quantitative Analyse Of Volatile Compounds In Muskmelons (cv. Yindi) And Effect Of BTH Or Harpin Treatment On Flavor Volatiles
17. Analysis Of Shrimp Flavor And Preparation Of Shrimp Flavoring Base
18. Quantitative Analysis And Comparing Of Volatile Flavor Compounds Of Oriental Melons And Muskmelons
19. Study On The Application Of Ultrasonic In Salting Processing Of Salted Duck
20. Study On Processing Technology And Volatile Compounds Of Pork Cured With Sweet Soybean Paste
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