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Keyword [surimi]
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1. Studies On Silver Carp Surimi Gel And Gel-forming Mechanism
2. Studies On Preparation Of Protease Inhibitors And Their Application In Gel Weakening Inhibition Of Alaska Pollock Surimi
3. Study On The Fermented Freshwater Fishes Surimi And Its Gel Formation Mechinism
4. Study On Myofibrils And Myofibrils Gel Properties Of Jumbo Squid (Dosidicus Gigas)
5. Removing The Off-flavor Of Silver Carp And The Preparation Of Low Salt Surimi
6. Research And Development Of The Key Techniques Of Grass Carp (Ctenopharyngodon Idellus) Processing
7. Study On The Rheological Properties And Water States Of Alginate-fish Protein Mixture Gel Systerm
8. Effect Of Tea Polyphenols On Quality Of Chiling Fish Surimi Products And Antibacterial Mechanisms
9. Study On Gelation And Gel-forming Mechanism Of Silver Carp Mince Induced By Fermentation
10. Bighead Carp Surimi Antifreeze Denaturing Agents And The Smell Of The Soil Removal Method
11. Processing Characteristics Of Common Carp, Grass Carp, Silver Carp And Bighead Carp For Manufacturing Frozen Surimi
12. Studies On Key Technology Of Silver Carp Surimi Products Processing And Hydrolysis Of Siver Carp Viscera By Proteinase
13. Effect Of Transglutaminase On Gel Properties Of Freshwater Fishes
14. Study On Controlled Freezing-point Storage And Modified Atmosphere Packaging Technology Applied To The Preservation Of Surimi-based Products
15. The Mechanism Of Modori In Fish Myofibril Protein
16. Studies On Cathepsin Of Silver Carp And Means Of Improving Gel Property Of Surimi
17. Study On The Protein Character And Gel Property Of Bighead Carp And Gaint Squid
18. Study On The Myofibril-Bound Seriner Protease Of Modori And Its Inhibition In Big-Head Fish Surimi Production
19. Development Of Surimi-pork Composite Gel Product And Its Influencing Factors
20. Study On The Optimization Of The Factors Of Craft And Supplementary Materials And Preservation Of Traditional Fish-Cake
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