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Keyword [taste]
Result: 1 - 20 | Page: 1 of 10
1.
Studies On Fermentative Microflora, Flavours And Melanoidins Of Long-ripined Douchiba
2.
Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
3.
Orally Disintegrating Drug Delivery System
4.
Investigation Of Catalyzed Ozonation Of Taste And Odour Compounds In Water With Aluminum Oxides
5.
Study On The Flavor Of Jinhua Ham And Parma Ham
6.
Flavor Character Of Silver Carp And The Influence Of Heating History On The Silver Carp Flavor
7.
Study On The Formation And Changes Of Flavor Compounds In High-salt And Diluted-state Soy Sauce During Fermentation And Pasteurization
8.
Study On The Materials Of Natural Milk Flavor And Milk Flavoring By Enzymes
9.
Taste Quality Detection Of Longjing Tea Based On Electronic Tongue Techniques
10.
The Quantification Of Sensory Evaluation Of The Famous Green Tea Quality Using Modern Instruments
11.
Food Sensory Scale Field Analysis
12.
Research On Flavor Of Breeding Large Yellow Croaker And Wild Large Yellow Croaker
13.
Study On Enzymatic Hydrolysis Of Defatted Peanut Meal And Sensory Tatse Of Its Hydrolysate
14.
Studies On The Inspection Methods Of Numb-taste Components In Zanthoxylum L.
15.
Effect On Tar, Harmful Compositions And Taste Of Cigarette With Palygorskite In Tobacco Shred
16.
Study On The Basic Tastes And Taste Compounds In Water-soluble Extract Of Sufu
17.
The Optimization Of Metheds In The Organoleptic Evaluation Of Famous Green Tea
18.
Effects Of Enzyme Treatment On The Quality Of Green Tea Extract
19.
The Researches On The Quality And The Technology Of Famous And Nice Quality Green Tea In Fujian Province
20.
The Research On The Processing Quality Of New Species-Ming Ke 1 Oolong Tea
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