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Keyword [salted duck]
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1. Characteristics Of Native Nisin And Its Application In Meat Preservation
2. Application Of Kinetic Model To Predict The Shelf Life Of Dry Salted Duck
3. Combined Effect Of Irradiation And Tea Polyphenols On The Quality Of Salted Duck During Storage
4. Studies On Microorganism, Physical And Chemical Properties Chang Regulations During Storage And Preservation Techniques
5. Study On The Application Of Ultrasonic In Salting Processing Of Salted Duck
6. Studies On New Technical Research Of High Quality And Clean Production Of Salted Duck Egg
7. Hydrolysis Rule Desalination Of Salted Duck Egg White
8. Study Of Enzymatic Salted Duck Egg White Preparation Of Albumin Peptides
9. Studies On The Desalination, Characteristics And Application Of Salted Duck Egg White
10. Modification For PVA-Based Composite Packaging Material With Nano-SiO2 And Its Influence On Fresh Preservation Effect Of Salted Duck Eggs
11. Studies On The Curing Quality And Mass Transfer On Old Brine Of Water-Boiled Salted Duck
12. Studies On Protein Degradation And Flavor Compounds During Processing Of Nanjing Dry-Salted Duck
13. Studies On The Quality Characteristics Of The Brine Of Water-Boiled Salted Duck
14. Effect Of Brine Aging And Different Processing Techniques On Flavor Compounds Of Water Boild Salted Duck
15. Study On Polyvinyl Alcohol-Based Coating Materials And Its Effect On The Keeping-Fresh Salted Duck Egg By Coating Packaging
16. The Research On Functional Characteristics Of Salted Duck Egg White And The Application Of Its Hydrolysates
17. Study On The Control System Of Device For Fast Salting Eggs And Experiment On Salting Eggs
18. Effects Of Ultra-High Pressure Treatment On Shelf Life Of Water Boiled Salted Duck
19. Corrlation Between Growth Of Enterococcus Feacalis And Accumulation Of Specific Biogenic Amines In Salted Duck During Storage
20. Inactivation Of High Hydrostatic Pressure On Microorganism In Nanjing Water-Boiled Salted Duck
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