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Keyword [dry cured meat]
Result: 1 - 10 | Page: 1 of 1
1.
Prediction Of Sodium Nitrite Content In Meat And Research On The Flavor Reaction Model Systems Of Dry-cured Meat
2.
Physicochemical Characteristics Of Dry-cured Meat Cut
3.
Studies On The Formation And Control Of Volatile N-Nitrosamines In Dry-Cured Meat
4.
Study On The Effect Of Natural Antioxidant And Edible Film For Dry-Cured Meat Products
5.
Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
6.
Study On Lipid Oxidation And Anti-Oxidation Of Dry Cured Meat Products During Processing
7.
Study On The Technology For Low Sodium Dry Cured Pork Meat
8.
Studies On The Influencing Factors And Regulation Mechanism Of Lipid Autoxidation During Dry-cured Meat Products Processing
9.
Determination Of Phosphatidylcholine Hydroperoxide In Cured Meat And Its Variation During Processing
10.
Study On The Degradation Of Intramuscular Connective Tissue In The Low Sodium Dry-Cured Loin During Processing
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