proteolysis - Globe Thesis

Keyword [proteolysis] Result: 1 - 20 \| Page: 1 of 5
1.	Studies On The Effects Of Muscle Proteolytic Enzymes In The Processing Of Jinhua Ham
2.	Studies On The Causes And Control Of Age Gelation In UHT Milk During Storage
3.	Studies On Process And Ripening Characteristic Of Cheddar Cheese
4.	Effects Of Starter Cultures On The Quality Of Dry Fermented Chinese-Style Sausage
5.	Studies On The Mechanism Of Mature And Improvement Of Processing In Jinhua Ham
6.	The Effect Of Caclium Concentration, PH Value And Ripening Time On Proteolysis Of Cheese
7.	Proteolysis Of Silkworm Pupa And Antioxidative Activity Of The Hydrolysate
8.	Optimize On Zymohydrolysis Condition Of Oviductus Ranae And Develop On Proteolysis Nutritive Medium
9.	The Craft Research Of Ultrasonic Method And Enzymatic Hydrolysis Method Union Separates The Goose Serum Globulin
10.	Study On The Rapidly Mature Technology Of Cheddar Cheese
11.	Correlation Study Between Proteolysis And Processing Of Dry-cured Goat Ham
12.	Study On The Limited Enzyme Hydrolysis Of Defatted Soy Flour
13.	Processing Improvement Of Dry-Cured Duck And Effects On The Flavor And Quality
14.	Preparation Of Chelate Of Proteolysis From Harengula Zunasi Bleeker's Leftover And Its Biological Character Study
15.	Effects Of High Hydrostatic Pressure Treatment On The Proteolysis Of Whey Protein Isolate And The Antioxidant Activity Of The Hydrolysates
16.	Preparation And Ripening Characterization Of Fuctional Low-fat Cheese With Lactobacillus Acidophilus
17.	Changes Of Texture, Microstructure And Proteolysis Of Sauced Duck Muscle During Processing
18.	Limited Proteolysis Of Soy Proteins And Analysis And Identification Of The Bitterness Substances
19.	Effect Of Sorbitol On Proteolysis Characteristics And Quality Of Fermented Sausage
20.	Study On The Protein Degradation And Its Impact On The Quality Of The Dry-cured Mutton Ham During The Processing
<<First <Prev Next> Last>> Jump to