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Keyword [cooking method]
Result: 1 - 9 | Page: 1 of 1
1.
Effects Of Microbial Transglutaminase Induced Protein Cross-linking Of Porcine Leg Myofibrillar And Pork Batter Gel Properties
2.
Effect Of Key Processing Technology On The Quality Of Prepared Beef Steak
3.
A Study On The Process Optimization Of Producing Oligosaccharides By High Temperature Cooking Method
4.
Studies Of Processing Technology Of Edible Salted Egg
5.
Study On The Comparison Of Different Home Cooking Methods Of Strong-fiber-sense Vegetables Which Are Suitable For The Elderly With Masticatory Disorders
6.
Effects Of Freezing And Cooking Treatment On Quality Of Ctenopharyngodon Idellus C.et V
7.
Study On Processing Technology And Storage Characteristics Of Chinese Style Wrapped Pork Chop
8.
Influence of cut, cooking method, and post-mortem aging on beef palatability
9.
Comparison And Study On The Nutritional And Sensory Qualities Of The Mud Crab(Scylla Paramamosain) From Different Sources,Growth Forms And Cooking Methods
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