flavor compounds - Globe Thesis

Keyword [flavor compounds] Result: 181 - 200 \| Page: 10 of 10
181.	Preparation Of A Sauce Duck Flavor And Its Technology Research
182.	Preliminary Research On The Reuse Value Of Cold Pressed Oil Cake Of Zanthoxylum Armatum DC.Prodr.
183.	Comparative Study On Meat Quality Of Different Positions Of Jiulong Yak
184.	Study On Aba Semi-wild-blood Tibetan Pork's Characteristics And Leisure Food Processing Key Technology
185.	The Effect Of Cooking Conditions And Distribution Methods On The Quality Of Traditional Braised Pork
186.	Effects Of Lipid Hydrolysis And Oxidation On The Flavor Formation Of Hubei Traditional Fermented Ham
187.	Analysis Of Chicken Flavor Taste And Research On The Method Of Adding Brine
188.	Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
189.	Study On Processing Technology And Flavor Compounds Of Ready-to-eat Turtle Meat
190.	The Effects Of Cooking,Storage And Distribution Methods On The Quality And Safety Of Bighead Carp (Aristichthvs Nobilis)
191.	Analysis Of Volatile Flavor Compounds In Fermented Milk And Research For Its Chromatographic Fingerprints
192.	Analysis And Separation Of The Flavor Components In Neoboletus Brunneissimus
193.	Analysis Of Beef Flavor Compounds And Exploration Of The Novel Detection Method
194.	Study On Processing Optimizing And Characteristic Flavor Compounds Of Cordyceps Militaris Chicken Soup
195.	Study On The Preparation Of Enzymatic Hydrolysate Of Decapterus Maruadsi Proteins And Maillard Reaction
196.	Study On Flavor Compounds And Biological Activity Of Sesame Flavor Liquor
197.	Study On Biocatalytic Preparation Of Aldehydes Flavor Compounds
198.	The Production Of Transesterification Product From Mutton Tallow And Flaxseed Oil By Lipase
199.	Volatile Flavor Compounds And Protease Of High-Salt Liquid-State Soy Sauce Fermentated By Aspergillus Oryzae
200.	Study Of Effects Of Bacterial Community Structure Of The SFD On Volatile Flavour Compounds In CSB
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