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Keyword [Grass carp]
Result: 41 - 60 | Page: 3 of 10
41. The Research Of Coating Treatment And Its Quality Of Grass Carp During Frozen Storage
42. Study On Changes Of Texture And Flavor Compounds In Grass Carp During Low Temperature Storage
43. Application Of Electronic Nose In Freshness And Flavor Analysis Of Grass Carp
44. Study On The Processing Technology Of Prepared Grasscarp Fillets And Changes Of Quality During Storage
45. The Effects And Control Of Fat Oxidation And Protein Oxidation On The Grass Carp By Bacteria Reduction Processing
46. Ultrasonic-assisted Extraction Of Crude Enzyme From Catfish Viscera And It’s Utilization On Collagen Extraction From Grass Carp Skin
47. The Study Of Quality Characteristics Of The Microwavable Pre-fried Grass Carp Fillet
48. Quality Changes Of Frozen Grass Carp & Fast Detection Method For Grass Carp Based On Machine Vision
49. The Preparation And Preservation Performance Of Essential Oils-EVOH Active Packaging Films
50. Studies On Grass Carp Surimi Gel And Gel-forming Mechanism
51. Study On Changes Of Food Quality Of Grass Carp Fishball During Processing
52. Study On Preparation And Physicochemical Properties Of Grass Carp Collagen Peptides
53. Study On NDistributiono Of Carbon, Nitrogen And Phosprus In Sediment-water In Grapss Carp (Ctenopharygodonidellus Polyculute System)
54. Isolation, Purification And Quantitative Structure Activity Relationship Of ACE Inhibitory Activity Peptides From Grass Carp Protein
55. The Effect Of Transglutaminase On The Gel Character Of Grass Carp Surimi
56. Study On The Processing Technology And Storage Stability Of A Kind Of Leisure Food Based On Grass Carp
57. Studies On Aggregation Of Myofibrillar Protein And Properties Of Surimi Gel From Silver Carp And Grass Carp
58. Study On Flavor And Quality Variation During Process Of Dried Grass Carp With Low-salt And High-water Content
59. Effect Of Primary Salty Components In Aqueous Extract From Cuttlefish Bone On The Gel Properties Of Myosin From Grass Carp (Ctenopharyngodon Idella)
60. Quality Changes And The Specific Spoilage Organisms Of Grass Carp(Ctenopharyngodon Idellus) Fillets During Storage
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