Font Size: a A A
Keyword [flavor compounds]
Result: 21 - 40 | Page: 2 of 10
21. Study On The Physicochemical Characteristics And Main Flavor Compounds Of Muscules From Different Parts Of Rongchang Porket And PIC Porket
22. Study On The Formation And Changes Of Volatile Compounds In Pickled Mustard Tuber During The Pickling Process
23. Studies On The Smoking Processing Technology Of Pseudosciaena Crocea And Squid
24. Preliminary Research On Quality Of Broad Bean Paste
25. Preliminary Study On Characteristic Flavor Compounds In Guyue Longshan Rice Wine And The Cause Of Formation
26. Research On Draft Soy Sauce Fermentation And Production Technique
27. Analysis On Volatile Flavor Compounds In Different Fermentation Stages Of Dry Wine Of Cabernet Sauvignon From Hexi Corridor
28. Research On Character Of Actinomucor Elegans And Its Application In Novel Mould Cheese
29. Study On The New Technology And Volatile Flavor Compounds Of Kohlrabi
30. The Flavor Components Analysis And Quality Identification Of Aged Shaoxing Rice Wine
31. Stauntonia Chinensis DC Ratafia Fermentation Characteristic Research
32. Spirulina Major Flavor Compounds And Deodorization Technology
33. Study On The Flavor Compounds Formation And Functional Properties In The Maillard Reaction Meat Falworing
34. Studies On Enzymatic Hydrolysis Processes Of Bovine Bone Protein And Thermal Reaction System Building Of Hydrolysates Hydrolysates
35. Study Of Microwave Baking On Salty Peanuts And Quality Evaluation
36. Synthesis Of Esters And Their Application In Cigarette As Potential Flavor Compounds
37. Preparation Of Aquatic Flavoring And Investigation Of Physiological Activity Of Protein Hydrolysate From Samll Yellow Croaker Scraps
38. Study On The Aroma Compounds Of Rong-chang Pork At Different Core Temperature In Processing
39. Study On Process Optimization And Texture Properties Of Restructuring Chinese Beacon Ham
40. Sensory And Chemical Statistics Analysis Technique Analyzing Flavor Components In Chinese Liquor
  <<First  <Prev  Next>  Last>>  Jump to