Volatile flavor - Globe Thesis

Keyword [Volatile flavor] Result: 1 - 20 \| Page: 1 of 10
1.	Study On The Vegetable Juices--Cloudy Pumpkin Juices And Cloudy Carrot Juices
2.	Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
3.	Study On The Fermented Freshwater Fishes Surimi And Its Gel Formation Mechinism
4.	Preparation Of Ginkgo (Ginkgo Biloga L) Cloudy Juice By Enzymatic Hydrolysis And Its Stability Mechanism
5.	Study On The Quality Characteristics And The Changes And Formation Mechanism Of Volatile Flavor Of Mutton Fermented Dry Sausage
6.	Study On Optimizing Enzyme System By Using Multi-strains During Koji Making And Improving Quality Of Soy Sauce
7.	Studies Under Ultra-high Pressure On Flavor Components In Muscle Of Sheep
8.	Comparison Of Proteolytic And Lipolytic Products, And Volatile Flavor Compounds Among Different Quality Grade Of Jinhua Hams
9.	Study On The Post Harvest Storage & Fresh And Quality Control Of Peach (cv.Okubao)
10.	Studies On Pure Fermenting Pickles And The Volatile Flavor Components
11.	Studies On The Use Of California Almond Flour In Dough And Moon Cake Of Guangdong Style
12.	Analysis On Flavor Components And Ligustrazine In Hengshun Vinegar
13.	A Study On Beef Characteristics Of Tianzhu White Yak Meat
14.	Research On Meat Quality Of GanNan JueMa Swine
15.	Quantitative Analysis And Comparing Of Volatile Flavor Compounds Of Oriental Melons And Muskmelons
16.	Study On Flavor Substances Of Chongqing Traditional Bacon And Its Safety
17.	Study On The Extraction Method Of Volatile Flavor Components In Kiwifruit Wine
18.	Study Of Changes Of The Qualities Of Cookies During Shelf Life And Improvements Of Formula
19.	The Study Of Influence Factors On Potato Puree's Quality
20.	Research On Flavor Of Domestic Cheddar Cheese
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