fat oxidation - Globe Thesis

Keyword [fat oxidation] Result: 1 - 20 \| Page: 1 of 2
1.	Study And Representation Of Oxidative Mechanism Of Unsaturated Oils And Fats In Non-Homogeneous Phases System
2.	The Formation And Inhibition Of Nitrosamine In Chinese Sausage By Spice Extraction
3.	Optimization Research On Low-Temperature Drying Technology Of Cultured Pseudosciaena Crocea
4.	Research On Fat Oxidation And Control Of Emulsion Sausage
5.	Research On Keeping Quality Mechanism Of Packaging In Milk Powder And Prediction Method Of Shelf-life
6.	Effect Of Ultra High Pressure Processing And Natural Antioxidant Of The Research Of The Quality Of Vension
7.	Effects Of Addition Of Different Proteases During The Curing Process On The Quality Of Pork Paste And Pork Jerky
8.	Fat Oxidation And Its Control In The Processing Of Retort Pouch Packed Salt-Baked Chicken Wings
9.	The Bacteriumin Changes And The Control Of Fat-oxidation In Refreshing Process Of Cooling Mutton
10.	The Effects And Control Of Fat Oxidation And Protein Oxidation On The Grass Carp By Bacteria Reduction Processing
11.	Study On Green Chicken Flavoring’s Preparation Techniques
12.	The Research On Fat Oxidation Stability During Processing And Storage Of Formula Milk Powder For Infants And Young Children
13.	Effects Of Hemin And Calcium Lactate On Qualities And Fat Oxidation Of Pork Meat Gels
14.	The Study On The Reason And The Control Of Green Discoloration On The Vacuum-Packaged Salted Goose
15.	Preliminary Study On The Mechanism Of Flavor Formation During The Processing And Storage Of Ceramic-pot Sealed Meat
16.	Effects Of Compound Salt On Fat Oxidation And Qualities Of Pork Sausage With Chrysanthemum
17.	Enzymatic Hydrolysis Characteristics Of Duck Bone And Duck Flavor Preparation Of Its Hydrolysate
18.	Study On The Color Change Of Bluefin Tuna Thunnus Orientalis Under Freezing Storage Conditions
19.	Fat Oxidation And Maillard Reaction To Prepare Chicken Flavor Spices
20.	Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
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