sodium lactate - Globe Thesis

Keyword [sodium lactate] Result: 1 - 20 \| Page: 1 of 1
1.	Mechanism Of Cr(VI) Reduction With Leucobacter Sp. CRB1 And Its Application In Detoxification Of Chromite Ore Processing Residue
2.	Studies On The Preservation Of Low Temperature-heated Sausage
3.	Effects Of Starter Cultures On The Quality Of Dry Fermented Chinese-Style Sausage
4.	Impact Factors And Inhibition Of Lipolysis In Cantonese Style Sausage
5.	Effect Of High Pressure Processing And Natural Antimicrobials On Preservation Of Low-temperature Sausage
6.	Research On The Properties Of Sustained Release And Bacteriostatic Of Antimicrobial Coating Containing Nisin And Sodium Lactate
7.	Effect Of Sodium Lactate On Production Of Astaxanthin Of Phaffia Rhodozyma
8.	Research On High Cell Density Culture Of Lactic Acid Bacteria Under Salt Stress And Activity Protection During Freeze Drying Process
9.	Study On Comprehensive Preservation Technology Of Sichuan-style Chicken Skewers
10.	Based On The Cohesive Cohesive Nutrient Source Srb Sludge Immobilized Carbon Source And Handling Of Waste Water Containing Cadmium Study
11.	Streptococcus Fermentation Liquid Waste Comprehensive Utilization Research
12.	Pseudomonas Aeruginosa Inhibiting Optimization, Models Establishment, Water Holding Capacity And Protein Of Pork Affected By Sodium Lactate
13.	Changes Of The Metabolic Characteristics And Amino Acid Utilization Patterns In Streptococcus Thermophilus TF96 During Of The Cultures
14.	Removal Of Sulfuric Acid From Sodium Lactate And Tetramethylguanidinium Lactate Aqueous Solutions For Flue Gas Desulfurization
15.	Preparation Of Lactic Acid Bacteria Molecular Blocking And Establishment Of BP Neural Network Model
16.	Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties
17.	A study of application of in-depth gel placement for water and carbon dioxide conformance control in carbonate porous media
18.	Comparative effects of sodium levulinate and sodium lactate on microbial growth, color, and thiobarbituric acid (TBA) values of fresh pork and turkey sausages during storage
19.	The effects of sodium diacetate and/or sodium lactate on the storage stability and acceptability of a restructured turkey steak manufactured with fibrinogen-thrombin binding system
20.	Enhanced production, purification, and characterization of propionicin PLG-1, a bacteriocin produced by Propionibacterium thoenii P127
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