fermented bean curd - Globe Thesis

Keyword [fermented bean curd] Result: 1 - 19 \| Page: 1 of 1
1.	Study On Shape-preserving Technology Of Sufu Pehtze And Technology Of Whole-seed Paste Sufu Production
2.	Study On Conditions Optimization Of Producing Proteases By Micrococcus And Fermentation Technology Of Fermented Bean Curd In The Bottle
3.	Screening Mucor Of High-yielding Protease And Fermentation Technology Research On Direct Fermented Bean Curd
4.	Create Fingerprinting Of Curd Flavor And Study On The Regular Of Flavor Formation In The Direct Loading Bean Curd
5.	Studies On The Change Of Sufu Fermentation Components
6.	Analysis Of The Microorganism Separated From The Natural Fermented Bean Curd Of Yiyang City In Hunan Province And The Impact Of Salt Concentration On The Ripening Process Of Fermented Bean Curd
7.	Study Of Ethyl Carbamate In Fermented Food
8.	Separation And Identification Of Taste Peptides In Fermented Bean Curd And Shrimp Paste
9.	Study On The Controlled Preparation Of Fermented Bean Curd Flavor Condiments And Their Application
10.	Study On The Preparation And Browning Resistance Of New White Fermented Bean Curd
11.	Identification Of Microbial Species Diversity In Fermented Bean Curd Using 16S RDNA Sequencing
12.	Research On The Virulence Genes And Antibiotic Resistance Phenotypes Of Bacillus Cereus Detected From Fermented Bean Curd In Beijing
13.	Study On The Technology Of Whole-soybean Sufu
14.	Effect Of Wheat Gluten On The Quality Of Fermented Bean Curd
15.	Identification Of Fermented Bean Curd Microorganisms Based On Highthroughput Gene Sequencing And Development Of Innovative Compound Fermented Bean Curd
16.	Research On Characterization Method And Device For The Flavor Of Fermented Bean Curd Based On Olfactory And Taste Visualization Technology
17.	Study On The Microbial Community Structure And Flavor Quality Of Mixed Fermented Bean Curd
18.	Study On Factors Influencing The Formation Process Of Fermented Bean Curd Texture
19.	Research On Quality Change And Shelf Life Prediction Model Of Hongfang Fermented Bean Curd During Storage
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