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Keyword [flavor]
Result: 1 - 20 | Page: 1 of 10
1. Studies On The Change Of Main Flavor Materials Of Instant Green Tea During The Process And Analysis Methods
2. A Study On Brewing Techniques And Flavor Substances Of High Quality Apple Vinegar
3. Study On Allyl Isothiocyanate (AITC), A Pungent Flavor Substance In Food
4. Study On Key Technique For Improving Traditional Technology Of Roast Sheep Leg Of Mongolia Special Food
5. Studies On The Effects Of Muscle Proteolytic Enzymes In The Processing Of Jinhua Ham
6. Effects Of Thermal And Nonthermal Processing On Aroma Substances, Enzymes And Bacteria In Hami Melon Juice
7. Study On The Aroma Analysis, Variation And Physicochemical Characteristic Index Of Pears
8. Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Jinhua Ham
9. Distribution, Dynamics And Degradation Of Algae-producing Odorous Compounds In The Freshwater Bodies
10. Prediction Of Sodium Nitrite Content In Meat And Research On The Flavor Reaction Model Systems Of Dry-cured Meat
11. Recycle Of Animal Bone And Development Of Meat Flavor
12. Theory And Application Of Electrochemical Analytical Techniques And Tobacco Flavor Chromatographic Fingerprint
13. Study On The Vegetable Juices--Cloudy Pumpkin Juices And Cloudy Carrot Juices
14. Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
15. Fingerprinting Techniques Based On Chemometrics For Chemically Characterizing And Analyzing Complex Analytical Systems
16. Research And Preparation Of High Protein And Peptide Milk Powder
17. The Breeding Of Saccharomyces Cerevisiae Producing Compatible Level Of SO2 And Studies On The Flavor Stability Of Beer
18. Effects Of Chitosan And Salt-soluble Meat Protein On Binding Ability Of Volatile Compounds And Gel Property
19. Study On Mechanism Of Extensive Hydrolysis Of Low-valued Fish
20. Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
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