mixed starter - Globe Thesis

Keyword [mixed starter] Result: 1 - 18 \| Page: 1 of 1
1.	Study On The Fermented Freshwater Fishes Surimi And Its Gel Formation Mechinism
2.	Effects Of Starter Cultures On The Quality Of Dry Fermented Chinese-Style Sausage
3.	Research And Control Of Factors Affecting Biogenic Amines Content In Chinese Dry Fermented Sausages
4.	Screening Of Starter Cultures From Yun-nan Cured Beef And Study On Action Mechanism In The Fermented Sausage
5.	Isolation And Identification Of The Proteinase And Lipase Producing Mould From Sichuan Sausage And Its Preliminary Study In Fermented Sausage
6.	Fermentation Technology And Flavor Changes Of Shrimp Head Enzymatic Hydrolysate With Mixed Starter Cultures
7.	Study On The Improvement Of Fermented Suirmi Flavor
8.	Isolation, Identification And Application Of Lactic Acid Bacteria From Traditional Natural Fermentation Sausage In Sichuan
9.	Optimization Of Technological Condition For Chicken By Mixed Fermenting Agent And The Effect Of Ultra High Pressure On The Quality Of Fermented Chicken
10.	Study On Inhibition Of Biogenic Amines In Fish Sauce
11.	Study On The Flavor Formation And Quality Changes Of Silver Carp During Cured-ripening Process
12.	Study On Frozen Grass Carp Frittered Meat Sausages Fermented By Mixed Starter Cultures
13.	Research On The Production Process Of Composite Fermenting Agent And Improving The Quality Of Steamed Bread
14.	Researh On Quality Self-maintaining Of Antiseptic And Antioxidant Fermented Ham
15.	Effects Of Mixed Starter Cultures And Exogenous L-Lys On The Quality Of Fish Paste Using Longsnout Catfish By-Products
16.	The Effect Of EPS Sourdough On The Quality Of Steamed Bread And The Optimization Of Formula
17.	Effect Of Fermentation On Quality Of Semi-dried Beef Jerky
18.	Research On Compound Leavening Agent For Bread
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