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Keyword [sous-vide cooking]
Result: 1 - 8 | Page: 1 of 1
1.
Under The Environment Of Low Temperature Cooking Fat Goose Liver Nutrition Research And Process Optimization
2.
Effect Of Sous Vide Cooking On Nutrients And Flavor Of Scallop
3.
The Effect Of Sous Vide Cooking On The Quality And Safety Of Chicken Legs
4.
Study On The Quality Of Low Temperature And Reheating Abalone(Haliotis Discus Hanai)
5.
Research On The Molecular Mechanism Of Quality Changes On Sous-vide Hairtail Products During Preparation And Storage
6.
Effect Of Water Migration And The Structural Change Of Myofibril Proteins On Beef Quality During Sous-vide Cooking
7.
Study On The Effect Of Ultrasound-assisted Sous-vide Cooking On The Quality Characteristics And Protein Oxidation Of Spiced Beef
8.
Research On The Effect Of Sous Vide Cooking On The Flavor Characteristics And Quality Of Duck Meat
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