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Keyword [eating quality]
Result: 81 - 90 | Page: 5 of 5
81.
Effect Of Photovoltaic Fishery Breeding Mode On Eating Quality Of Chinese Mitten Crab (Eriocheir Sinensis)
82.
The Improvement Of Brown Rice Quality By Low-temperature Plasma Treatment Based On Dielectric Barrier Discharge
83.
Improvement And Morphological Mechanism For Eating Quality Of Brown Rice By Reducing Agent Combined With Hydrothermal Treatment
84.
Characterization Of Myofibrillar Protein Gel Of Mountain Black Pork And Development Of Its Composite Smoked Sausage
85.
Effects Of Solid-state Fermentation With Lactobacillus Fermentum And Lysine Addition On Cooking,eating And Storage Quality Of Brown Rice Noodles
86.
Effects Of Addition Of MTG,GDL And Soybean 7S Protein On The Cooking And Eating Quality And Digestive Characteristics Of Rice Noodles
87.
Effects Of Maltogenic α-amylase And Neutral Protease On Eating Quality Of Fermented Rice Cake
88.
Study On The Development Of Germinated Brown Rice Noodles And Its Regulation Of Intestinal Flora
89.
Study On Quality Changes And Storage Characteristics Of Frozen Fried Rice Under Dry Steaming Process
90.
Effects Of Aging Methods On Eating Quality,oxidation Characteristics And Microstructure Of Chilled/Frozen Beef And Its Application
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