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Keyword [sausage]
Result: 161 - 180 | Page: 9 of 10
161. Influence Of Edible Gum On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage Production
162. Quality Control Conditions In Harbin Sausage Processing
163. The Study On Sterilization And Additives Influenced The Texture Of Tilapia Sausage
164. Establishment Of Texture Evaluation Method Of Low Tempreture Meat Product
165. The Preliminary Study On Functional Characters And Protein Structure During The Preparation Of Chicken Ham Sausage
166. Development And Application Of Subtly Crushed Bone Paste From Tilapia
167. Effect Of Chitosan Plus Other Thickener On Gelling Properties Of Fish Sausage
168. Study On The Emulsiifcation And Application Of Rice Dreg Protein Modified Products
169. The Influence Of Meat Aroma On The Flavor Of Pork Sausage
170. Processing Technology Of Liquid Smoked Sausage And Analysis Of Volatile Flavors
171. Analysis Of Microbial Community And Study On Traceability Of Producing Area For Cantonese Sausage
172. Study On Processing Technology Of Pork Meat Sausage With Wormwood Leaf Powder
173. Isolation And Identification Of The Proteinase And Lipase Producing Mould From Sichuan Sausage And Its Preliminary Study In Fermented Sausage
174. Effects Of Allum Mongolium Regel And Allium Mongolium Regel Extractive On The Quality Characteristics Of Fermented Mutton Sausage During Processing
175. Effect Of Bacillus Subtilis Natto Protease On Functional Properties Of SPI And Its Application
176. Construction Of Transglutaminase Engineering Bacteria And For Isolated Soy Protein Gelation Research
177. Optimization Of Glycosylated Nitrosylhemoglobin Preparation And Its Application In Harbin Red Sausage
178. The Development Of The Food Meat Sausage
179. Three Plants Phenolics Affect Chinese Sausage, Fat And Protein Oxidation
180. Effect On Quality Of Sausage Products With Adding Dried Fruit Of Xinjiang Characteristics
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