Water-Holding Capacity - Globe Thesis

Keyword [Water-Holding Capacity] Result: 1 - 20 \| Page: 1 of 6
1.	Studies On Tofu-gel
2.	Studing On Relationship Between Muscle Protein And Structural Changes Postmortem And Water-Holding Capacity Of Chilled Pork
3.	Study On Effects Of Freezing And Thawing On Water Holding Capacity And Structure Of Pork
4.	Mechanism Of The Alterations Of Water-holding Capacity And Hydration In Meat And Meat Products Induced By Protein Oxidation
5.	The Study Of Transgluminase's Application In Firm Yoghurt
6.	The Study On The Water-holding Capacity Of Chilled Pork
7.	The Extraction And Characters Of Dietary Fiber From Citrus Peel By Trichoderma Viride
8.	Study On Transglutaminase-Induced Crosslinking On Gelation Of Myofibrillar/Soy Protein Isolate Mixtures
9.	Characteristics Of Complex Gums And Their Application In Meat Products Cooked At Low Temperatures
10.	Effects Of Electrical Stun And Stimulation Combined With Chilling Methods On Pork Qualitty
11.	Study On The Quality Factor And Processing Technology About Roasted In Sheep
12.	Effects Of Rigor-State And Pre-Blending On Water Holding Capacity And Texture Of Emusion-Type Sausage
13.	The Study On The Non-phosphorous Water Holding Agent And Binder For Sheep Meat
14.	Study Of Polyphosphate Hydrolysis Of Frozen Tilapia Muscle And Non-phosphate Additive
15.	Effect Of Mixed Phosphates On Water-holding Capability And Functional Properties Of Frozen Chicken Meatballs
16.	The Study And Development On The Microwavable Frozen Pre-fried Chicken Strings
17.	Effect Of Atropine Sulfate On Fresh Goat Meat Quality And Safety
18.	Technical Research Of Keeping Water-Holding Capacity Of Chilled Meat In The Link Of Slaughter
19.	Application Of Hydrocolloids In Low-fat Emulsion-type Sausage
20.	Study On The Effect Of Maize Resistant Starch To The Water-Holding Capacity Of Minced Pork And The Sausage Quality
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