lipid oxidation - Globe Thesis

Keyword [lipid oxidation] Result: 41 - 60 \| Page: 3 of 10
41.	Study On Drying-Ripening Process Of Chinese Bacon And Proteolysis, Lipolysis And Lipid Oxidation During Processing
42.	Study On Antioxidant Effect And Hot-Air Drying Condition Of Collichthys Niveatus
43.	Effect Of Intensifying High-Temperature Drying-Ripening Process On Lipolysis And Lipid Oxidation And Quality Flavor Of Chinese Bacon
44.	Tudy On Drying-Reping Process Of Perchs,Lipolysis-Lipid Oxidation And Fleavour Character During Processing
45.	Effect Of Edible Coating On The Quality Of Chilled Chicken Breast
46.	Study On The Characteristics Of Lipoxygenase From Cherry Valley Duck Muscle And Regulation Of Lipid Oxidation
47.	Changes Of Lipid During Processing Of Dry-cured Duck And The Effect On Lfavor Quality
48.	Study On The Off-flavor Compounds Character Of Sturgeon And Their Relationship With Lipid Oxidation
49.	Reasons Of Refined Soybean Oil Color Reversion And Process Of Retarding Color Reversion
50.	Process Of Intensifying High Temperature Air-Drying Ripening For Sauce Duck And Its Effect On Lipid Hydrolysis-Oxidation And Flavor
51.	Effects Of Combined Heat And Ultra-high Pressure Treatment On Quality Of Black Pork
52.	Effect Of Compound Salt On Characteristics And Lipid Oxidation Of Pork Jerky With Argy Wormwood-powder
53.	The Studies Of Antioxidation And Mechanism Of Tea Polyphenols On Grass Carp
54.	Effect Of Ultra High Pressure Treatment On Lipid Oxidation And Volatile Aldehydes Of Chicken Breakfast Sausage
55.	Effect Of Sage(Salvia Officinalis) On The Antioxidant Stablity And Edible Quality Of Chinese-Style Sausage
56.	Study On The Interaction Between Myoglobin Oxidation And Lipid Oxidation In Frigate Mackerel Muscle
57.	Effects Of Ozone Water Treatment On Protein Oxidation And Lipid Oxidation And Quality Of Tilapia Fillets
58.	The Study On The Processing Conditions And Quality Attributes Of A Ready-to-eat Fried Loach
59.	Study On Effects Of Sodium Chloride Replacement On Lipid Oxidation And Flavor Of Duck Meat
60.	Process Optimization Of Low Acidity Sichuan-style Salami And Study On The Quality Changes In Processing
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