Jinhua ham - Globe Thesis

Keyword [Jinhua ham] Result: 1 - 20 \| Page: 1 of 3
1.	Studies On The Effects Of Muscle Proteolytic Enzymes In The Processing Of Jinhua Ham
2.	Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Jinhua Ham
3.	Research On Flavor Components Of Jinhua Ham And Preparation Of Its Flavoring Base
4.	Study On The Flavor Of Jinhua Ham And Parma Ham
5.	A Study Of The Microbial Flora Of Jinhua Ham
6.	Establishment And Application Of Dominating Mould's Predictive Models Of Jinhua Ham During Shelf-life
7.	The Relationship Between Protein Degradation And Quality Of Jinhua Hams
8.	Studies On The Lipid Changes During The Processing Of JinHua Ham
9.	Studies On Changes Of Protein During The Processing Of JinHua Dry-cured Ham
10.	Comparison Of Proteolytic And Lipolytic Products, And Volatile Flavor Compounds Among Different Quality Grade Of Jinhua Hams
11.	A Study Of Microbial Flora Of Jinhua Ham From Modern Processing Technology
12.	Studies On The Mechanism Of Mature And Improvement Of Processing In Jinhua Ham
13.	Studies On The Security Of Some Pathogens During Processing Of Jinhua Ham
14.	Studies On The Moulds Population During Ripening And Their Effects On The Safety And Quality Of Jinhua Ham
15.	Changing Of Lipids And Flavor Compounds During Modern Processing Of Jinhua Ham
16.	Analysis On Characteristic Flavors In Jinhua Ham And The Correlation With Hydrolysis And Oxidation Of Lipids
17.	Establishment Of HACCP System For Fermented Ham And Study On Its Low Salt Technology
18.	The Study Of Two-Dimnsional Electiophoresis Of Jinhua Ham Protein
19.	Research On Antioxidant Activities And Flavor Of Jinhua Ham During Its Fermentation Prophase
20.	Study On The Flavor And Quality Grade Of Jinhua Ham And Xuanwei Ham
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