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Keyword [Spices]
Result: 61 - 80 | Page: 4 of 5
61. Study On The Reaction And Mechanism Of Acrylamide And Thiol Flavor Substances In Food Processing
62. The Effects Of Several Natural Spices On The Quality,flavor And Lipid Oxidation Of Salted Duck Eggs
63. Effect Of Spices And Superheated Steam-light Wave Roasting On Inhibition Of Heterocyclic Aromatic Amines In Roasted Lamb Meat
64. Study On The Inhibitory Effect And Mechanism Of Spices On Putrefying Bacteria Isolated From Dry Salted Duck
65. Study On The Effect Of Spices Extracts On Quality Of Chao Shan Beef Balls
66. Studies On The Formation,Inhibition And In Vitro Digestion Of Different Bound States Of Heterocyclic Amines In Roast Beef Patties
67. Study On Processing Technology And Texture Characteristics Of Xiao Du
68. Effect Of Sulfur Containing Spices On The Expression Of Virulence Gene Of Listeria Monocytogenes
69. The Application Of Instrument Analysis In The Aroma Study Of Synthetic Spices
70. Effects Of Circulating Cooking Of Spices Packet On Volatile Flavor Of Braised Chicken
71. Extraction Of Essential Oils From Different Spices And Their Insecticidal And Antimicrobial Activities
72. Effects Of Starter And Spices On Safety And Flavor Of Fermented Mutton Sausage
73. Flos Sophorae And Spices On Fermentation And Quality Of Chinese Sausage
74. Preliminary Study On The Substance And Mechanism Of Theinhibition Of Spice On The Formation Of ?-carbolines Heterocyclic Amines In Braised Meat
75. Study On The Changes Of Major Active Components In Storage And Halogenation Of Six Spice Extracts
76. Effects Of Reused Spices On Volatile Flavor Compounts Of Pork Broth
77. Effects Of Spices On The Amounts Of Advanced Glycation End-products In Stewed Meat Products
78. Synthesis And Application Of A Novel Catalyst TiO2/Cu-BTC
79. Effects Of Clove,Chinese Prickly Ash And Black Pepper On Air Dried Sausages Strains And Flavors
80. The Effect Of Different Spices Essential Oils On Growth Of Clostridium Perfringens In Meat Products
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