Volatile flavor - Globe Thesis

Keyword [Volatile flavor] Result: 181 - 200 \| Page: 10 of 10
181.	Screening For Streptococcus Thermophilus Having Desirable Fermentation Properties And The Study Of Their Flavor Characteristics
182.	Ready-to-eat Dried Shrimp Processing Technology And Shelf Life Prediction
183.	Research On The Influence Factors Of Guizhou Dried Radish Quality And Its Control
184.	Study On Volatile Flavor Compounds And Variation Of Rosa Roxburghii Juice
185.	Effects Of Water Stress On Volatile Flavor Of Cabernet Sauvignon Grape
186.	Study On Preparation Of Instant Rice Bran Powder And Its Relative Properties
187.	Study On The Effect Of Adding Different Vegetable Oils On The Fermentation Characteristics And Quality Of Probiotics Yogurt
188.	Development Of Ganoderma Lucidum Mycelium Solid Beverage
189.	Study On The Flavor Of Fermented Anchovy Sauce And Relationship Between Biogenic Amines And The Dominant Genera In Different Salt Concentrations
190.	Study On The Change Of Yogurt Flavor And Simulated Cold Chain Logistics
191.	Study On The Preparation And Application Of Liquid Smoke Of Tea Branch
192.	Effects Of Circulating Cooking Of Spices Packet On Volatile Flavor Of Braised Chicken
193.	The Key Flavor Compounds And The Main Effect Factors Of Stewed Chicken
194.	The Application Of Comprehensive Two-dimensional Gas Chromatography/Time Of Flight Mass Spectrometry In The Qualitative And Quantitative Analysis Of Volatile Flavor Components In Chinese Liquor
195.	Study On Quality Change Of Fresh Waxy Corn During Freezing Storage
196.	Processing Technology And Preservation Of Oil-impregnated Garlic Puree
197.	Influence Of Partial Replacement Of NaCl With KCl On The Flavor Quality Of Dry-cured Duck
198.	Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage
199.	Effect Of Startert On Sensory Quality And Flavor Of Fermented Mutton Jerky
200.	Comparative Analysis On The Eating Quality Of Smoked Chicken From Different Regions
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