cooking methods - Globe Thesis

Keyword [cooking methods] Result: 1 - 20 \| Page: 1 of 3
1.	Study On The Influences Of Cooking And Enzymic Hydrolysis On The Properties Of Porcine Bone Soup As Well As Its Dibittering Methods
2.	Study Of Processing Control And The Shelf Life Model Research On Cold-Chain Vegetable Dishes
3.	Identification Of Characteristic Flavour Compounds In Mushroom(Agaricus Bisporus (Lange) Sing) Soup And Flavour Release During Cooking Process
4.	Research On The Impact Of Cooking Methods For The Nutrition Quality And Characteirstic In Sea Cucumber
5.	Research Common Cooking Methods On The Arrowhead Sensory Quality And Nutrients
6.	The Effect Of Different Storage Temperature And Cooking Methods On Quality Of Taraxacum Antungense Kitag
7.	Effect Of Different Cooking Methods On The Quality Of Turbot(Scophthalmus Maximus) Muscle
8.	Research On The Design Of Kitchen Cabinet With The Function Of Making Wheaten Food By Hand
9.	Effects Of Different Cooking Methods And Delivery Conditions On Edible Quality
10.	Studies On The Development Of Oat Bran Pork Meatballs And The Effects Of Cooking.Storaging And Reheating To Its Qualities
11.	Correlation Factor Analysis Of The Differences In Starch Digestibility Of Rice Under Different Cooking Conditions
12.	Analysis Of Compositions And Heavy Metals Of Four Wild Vegetables In Nanjing Suburb
13.	Effects Of Cooking Methods On Antioxidant Capacity And Glucosinolates In Red Cabbage
14.	Effect Of Cooking Styles On Protein Oxidation And Proteolysis Of Muscle From Sturgeon(Acipenser Gueldenstaedtii)
15.	Effect Of Different Pre-prepared And Cooking Methods On The Quality Of Abalone(Haliotis Discus Hanai)
16.	Quality Monitoring And Correlation Studies Of Turbot Flesh During Different Cooking Methods And Freezing-thawing Process
17.	Study On The Functional Properties Of Yak Ruminal Protein And Processing Optimization Of Three Kinds Of Cooking Methods
18.	The Effect Of Chinese Cooking And Tenderization On The Quality Of Cross Goat Meat
19.	Study On The Change Of ?-Aminobutyric Acid In Germinated Brown Rice And Its Products Processing
20.	Study On Meat Quality And The Influence Of Cooking Methods Of Ningxiang Pigs
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