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Keyword [ham sausage]
Result: 1 - 13 | Page: 1 of 1
1. The Research Is About Textured Soy Protein And Its Application In The Vegetarian Food
2. The Research On The TPA Characteristics Of High-Temperature Ham Sausage
3. Application Of Wheat Germ And Wheat Bran In Meat Products
4. Construction Of Texture Standard Of Ham Sausages
5. Preparation And Quality Characteristics Of Compound Coarse Cereal Meat Products
6. Preparation Of New Food Fumeol And Technology Of Two Smoked Meat Products
7. The Preliminary Study On Functional Characters And Protein Structure During The Preparation Of Chicken Ham Sausage
8. The Study On Applicating Carrageenan Compound For Improving The Texture Of Ham Sausage
9. The Development Of Squid Ham Sausage
10. Research On Salt Reduced Technology Of Pasteurized Ham Sausage And Its Product Development
11. Study On The Evaluation Method Of Ham Sausage Quality Based On BP Neural Network And Microphotography Technology
12. The Effect Of Oleogel On The Quality Of Ham Sausage And Its Mechanism
13. Enzyme-aided Preparation Of High Gumminess Bitter Almond Kernel Protein And Its Use In Ham Sausage Making
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