hairtail - Globe Thesis

Keyword [hairtail] Result: 21 - 38 \| Page: 2 of 2
21.	Studies On The Preparation And Purification Of Antioxidant-peptide And High Fischer Ratio Oligo-peptide From Hairtail
22.	The Preparation And Characterization Of Eugenol Loaded Chitosan Emulsions And Their Preservation Effect On Hairtail Meat During Cold Storage
23.	Protein Oxidation,Cathepsins Activity,Texture And Structure Of Muscle Changes Of Hairtail During Low-temperature Storage
24.	The Effect Of Ellagic Acid Solid Dispersion On Hairtail (Trichiurus Haumela) Oxidation And Quality Deterioration
25.	Research On The Molecular Mechanism Of Quality Changes On Sous-vide Hairtail Products During Preparation And Storage
26.	Study On The Effect Of Modifier On Quality Of Hairtail Surimi
27.	Preparation Of Clove Essential Oil/Tea Polyphenols/Nano-cellulose Coating Preservative Solution With Synergistic Bacteriostasis And Its Fresh-keeping Effect On Hailtail Films
28.	Interaction Mechanism Of Corn Starch-Fatty Acid-Hairtail Myosin
29.	Study On The MAO-A Inhibitory Activity Of Hairtail Peptides And Their Antidepressant Mechanism
30.	Effect Of Plant Protein And Its Pickering Emulsion On The Gel Properties Of Hairtail Myosin
31.	Effects Of Hongqu Fermentation On The Quality Of Hairtail Surimi And Its Mechanisms
32.	Study On Anti-fatigue Activity And Mechanism Of Hairtail Fish(Trichiurus Lepturus)Glycoprotein
33.	Study On The Physicochemical Properties And Its Alternation Mechanisms Of Three Type Of Hairtail During Process And Storage
34.	Study On The Preparation Of Hairtail Meat Peptides And Its Antioxidant And Anti-fatigue Properties
35.	Study On Quality Change Of Frozen Hairtail And Its Surimi Gel Properties
36.	Preparation Of Two Anthocyanins Active And Smart Packaging Films And Their Application In Hairtail Meat
37.	Numerical Simulation With Radio Frequency Thawing Of Hairtail And Study On Its Quality
38.	Preparation,Structural Characterization And Anti-Fatigue Activity Of Glycoprotein From By-Products Of Hairtail
<<First <Prev Next> Last>> Jump to