heterocyclic aromatic amines - Globe Thesis

Keyword [heterocyclic aromatic amines] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Prepration And Application Of Enrich Material For Heterocyclic Amines In Meat Products
2.	Study On The Formation Regularities Of Heterocyclic Aromatic Amines In The Roasted Meat
3.	Formation And Reduction Mechanism Of Heterocyclic Aromatic Amine (PhIp) In Model System Reaction
4.	Research Of The Change Discipline Of12Heterocyclic Aromatic Amines In Aquatic Processing Products
5.	Study On The Formation Discipline Of9Heterocyclic Aromatic Amines In Chinese Traditinal Braised Chicken
6.	Effect Of Processing Mehtods On The Content Of Heterocyclic Aromatic Amines In Lamb Products
7.	Study On Simultaneous Determination Of Heterocyclic Aromatic Amines In Meat Products By Lc-Ms/Ms
8.	Study On The Formation And Control Of Heterocyclic Aromatic Amines In Beef Jerky
9.	The Effects Of Cooking,Storage And Distribution Methods On The Quality And Safety Of Bighead Carp (Aristichthvs Nobilis)
10.	Research On Optimization Of Technological Parameters Of Combination Superheatedsteam And Infrared Light Roasting For Roast Lamb Legs
11.	Effect Of Spices And Superheated Steam-light Wave Roasting On Inhibition Of Heterocyclic Aromatic Amines In Roasted Lamb Meat
12.	Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties
13.	Preliminary Study On The Substance And Mechanism Of Theinhibition Of Spice On The Formation Of ?-carbolines Heterocyclic Amines In Braised Meat
14.	Inhibitory Effect And Mechanism Of Sonchus Oleraceus Linn Extract On The Formation Of Carotoxic Heterocyclic Aromatic Amines
15.	Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep-Fat Fried Chicken
16.	Formation And Inhibition Of Heterocyclic Aromatic Amines In Deep Fried Tilapia
17.	Effects Of Tamarix Ramosissima Bark Extract From Xinjiang On The Edible Quality And Heterocyclic Aromatic Amines Formation In Roast Lamb Patties
18.	Effects Of Inula Nervosa Wall. On The Formation Of Heterocyclic Aromatic Amines Based On Inhibiting Creatinine
19.	Study On The Formation Of Heterocyclic Aromatic Amines In Fried Protein Food And Its Correlation With Food Quality
20.	Study On The Formation And Inhibition Of Heterocyclic Aromatic Amines Based On Dry Heat Soy Protein Isolate
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