duck meat - Globe Thesis

Keyword [duck meat] Result: 1 - 20 \| Page: 1 of 3
1.	Studies On The Mechanism And Factors Of Tenderness Variation In Duck Meat
2.	Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
3.	Effects Of Dietary Fiber And High Pressure On The Properties Of Restructured Duck Meat Gels
4.	Analysis Of The Dominant Spoilage Bacteria From Chilling Duck Meat And Research Of The Controlling Technique
5.	Research On Preparation And Quality Of Duck Oligopeptide
6.	Application Of Di-O-caffeoyl Quinic Acid From Lonicera Japonica Leaves Extract In Livestock And Poultry Meat Preservation And Development Of Its Composite Preservatives
7.	A Simplified Method For Selecting Preservation Methods Of Chilled Duck Meat Based On The Growth Control Of Enterobacter
8.	Study On The Volatile Flavor Compounds Of Hubei Specialty Duck Meat Product
9.	The Flavor Compounds Of Sauced Duck Meat And Spice, Their Changes During The Processing
10.	Different Chilling Methods On The Quality Of Duck Meat
11.	Studies Of Flavour Of Different Breeds Of Duck Meat During Processing
12.	Researches On The Extraction Of Myofibirllar Proteins Of The Duck Muscle And The Gelation Properties
13.	Study On The Inhibition Of Warmed-Over Flavor In Cooked Duck Meat
14.	Molecular Mechanism Study On Chickens And Ducks With Cold And Hot Properties And The Influence Of Environment
15.	Development Of Ready-to Eat Semi-Dried Duck Meat Particles
16.	Analysis Of Actomyosin Dissociation Factors And Study Of Its Effects On Duck Meat
17.	Study Of Age-related Duck Main Flavor
18.	Effects Of Heat Treatment On Duck Meat Tenderness And Its Mechanism
19.	Study On Effects Of Sodium Chloride Replacement On Lipid Oxidation And Flavor Of Duck Meat
20.	The Study On The Effects Of Freeze-thaw Cycles, Thawing Methods And Heating Methods On The Quality Of Duck Meat
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