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Keyword [Spices]
Result: 81 - 100 | Page: 5 of 5
81.
Prediction Model Of Storage Quality And Shelf Life Of Western-style Smoked Ham
82.
Research On Control And Quality Factors Of Heterocyclic Amines In Braised Sauce Beef
83.
Research On Isolation And Purification Of Acety-lcholinesterase Inhibitors From Tradional Spices
84.
Preparation Of New Tobacco Flavors And Spices By Fermenting Sweet Corn With Yeast
85.
Impact Of Three Phytochemicals From Spices On The Nutrient Release And Flavor Formation In The Beef Soup
86.
Study On The Bacteriostatic Effect Of Spices On Chicken Products
87.
Use of natural antioxidants to control oxidative rancidity in cooked meats
88.
Development of a quantitative microbial risk assessment model for foodborne pathogens in herbs and spices
89.
Scientific Study Of Spices Excavated From The Song Boat In Quanzhou Bay
90.
The Development Of Analytical Method For Pesticide Residues In Zanthoxylum Bungeanum Maxim,and Myrcia
91.
Research On The Discrimination Between Standard Tobacco Spices And Essences And Their Fakes Based On Electronic Nose
92.
Application Of Metal Oxide Array Sensor In Quality Control Of Honey And Spices
93.
Control Of Heterocyclic Amine In Roast Meat By Polyphenol Extracts From Spices
94.
Study On The Migration Law Of Main Components And Quality Maintenance Of Spices In Marinated Duck Products
95.
Study On The Preparation Of Edible Fresh-keeping Composite Film And Its Fresh-keeping Effect On Chilled Chicken
96.
Effects Of Different Enzyme Preparations And Spice Treatments On The Quality And Microbial Diversity Of Tobacco Leaves
97.
Composition Analysis Of Essential Oils From Four Spices And EAG Of Plodia Interpunctlla(Hübuer)
98.
Study On The Effect And Mechanism Of Main Ingredients Of Three Common Spices On The Quality Of Braised Duck Legs
99.
Authenticity Identification Of Five Plant Spices Using DNA Molecular Markers
100.
"Fragrant Jewelry" Design Based On Feminine Care
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