fried - Globe Thesis - Globe Thesis

Keyword [fried] Result: 1 - 20 \| Page: 1 of 10
1.	Studies On The Hard Stir-fried Millet Processing Technical Experiment And The Choice Of Device Model
2.	Study On Recognition And Harm Of Waste Edible Oils In The Restaurants
3.	The Research Of Stope Blasting Parameter In Sublevel Caving Method With Large Space Between
4.	The Study Of Crispness Of Frozen Pre-fried Coated Food For Microwave Oven
5.	Study On The Antioxidant Effect Of Spice Essential Oil To Deep-fried Beef During Frying Process And Storage
6.	Inhibition Of Acrylamide Formation By Several Food Additives In Fried Potato Crisps
7.	Study On The Formation And Influence Of Acrylamide In The Chinese Traditional Fried Pastry
8.	Inhibition Of Acrylamide Formation In Fried Potato Chips
9.	Studies On The Analysis Of Acrylamide And The Elements Affecting The Formation Of Acrylamide In Potato Chips
10.	Studies On The New Product And New Technology Of Quick-Frozen Potatoes
11.	Studies On The Processing Of Decreasing The Oiliness Of Fried Potato Strips Under Normal Pressure
12.	Studies On Reducing Oil Content Of Fried Foods
13.	Study Of Di-acetyltartaric Esters Of Monoglycerides In Fried Bread Stick
14.	Preparation, Characterization Of Calcium-binding Soybean Protein And Its Application To Pre-fried Microwavable Spring Rolls
15.	Studies On The Processing Technology And Preservation Of Convenient Food-Fried Batter Lotus Root Stuffed With Pork
16.	Study On Processing Technology Optimization Of Fried Cake And Effects Of Deep-fried On Rice Starch Properties
17.	Technical Study Of Vacuum Fried Salicornia Bigelovii Torr.
18.	The Pretreatment Technology Of Vacuum Fried Potato Chips
19.	Process Design Of Annual 20000 Tons Quick-frozen Rice Products Output
20.	Investigation Of Acrylamide Formation Mechanism, Content Distribution In Fried Foods And Its Rapid Detection Method
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