Font Size:
a
A
A
Keyword [fried food]
Result: 1 - 18 | Page: 1 of 1
1.
Investigation Of Acrylamide Formation Mechanism, Content Distribution In Fried Foods And Its Rapid Detection Method
2.
Development And Application Of Wrapped Material Of New-Type Fried Food
3.
Determination Of Phenolic Antioxidants In Fried Food By Hplc
4.
The Analysis And Inhibition Of Advanced Glycation End Products (AGEs) In Fried Food During Processing And Storge
5.
The Effect Of Oil’s Repeated Use On Its Oxidation Characteristics And Fried Food’s Quality Characteristics
6.
The Quality Deterioration Of Fried Food During Storing Process
7.
Rapid Determination Of The Content Of Peroxide In Fried Food
8.
Rapid Determination Of Aluminum Element In Fried Food
9.
Study On The Effect Of Frying On Corn Oil Quality And Functional Components
10.
Research On The Rapid Detection Method For Acrylamide In Food
11.
Studies On The Correlation Between The Quality And Dielectric Property Of Fired Food
12.
Quality Changes Of Fired Food During Storage
13.
Study On The Formation Of Acrylamide In Fried Food And Its Sensory Evaluation
14.
New Methods For Acrylamide Detection In Fried Food
15.
Effect of controlled mixing on the rheological properties of deep-fat frying batters at different percent solids
16.
Preferences and Nutrient Composition: The Impact of Flour Types on Battered Fried Food
17.
Kinetics Of Furan Compounds Formation In Fried Wheat Food And Its Mitigation Strategies
18.
Acrylamide Detection Method And Its Application In High-temperature Fried Food
<<First
<Prev Next>
Last>>
Jump to
