"Peking roast duck" - Globe Thesis

Keyword ["Peking roast duck"] Result: 1 - 20 \| Page: 1 of 10
1.	Study On Key Technique For Improving Traditional Technology Of Roast Sheep Leg Of Mongolia Special Food
2.	The Characterization On The Structure Of The Red Carotenoids In The Natural Red Yolk Of Duck's Egg And Its Bioactivities Evaluation
3.	Studies On The Bioactivity Of Natural Red Yolk Powder Of Duck's Egg And Its Action Mechanism
4.	Studies On The Mechanism And Factors Of Tenderness Variation In Duck Meat
5.	Studies On The Flavor Compounds Of Duck Meat & Its Changes During The Processing
6.	Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Nanjin Dry-Cured Duck
7.	Characteristics Of Native Nisin And Its Application In Meat Preservation
8.	The Improvement Of Duck Egg Quality's Nondestructive Automatic Detection & Grade System By Machine Vision
9.	Fundamental Study On Intensified Digestion Of Diaspore Under Extra-fields
10.	Irradiation Cholesterol Under Uv-Light And Analysis Of Cholesterol Oxides In Food By Gas Chromatography
11.	The Quality Control Of Duck Production & Sauce-Duck Processing And The Preservation Technology
12.	Screening Of Cholesterol-Degrading Starter And Its Application To Fermented Meat Products
13.	Research On Detection By Acoustic Impulse And Technology Of Its Classification Of Crack Duck Eggshell
14.	Studies On Nutrition Value And Effect Of Natural Red Yolk Of Duck's Egg On Serum Lipids
15.	The Research On Extraction Of Duck's Yolk Lecithin
16.	The Foundation Of Haccp In The Process Of Making 320g Roast Sausage
17.	Application Of Kinetic Model To Predict The Shelf Life Of Dry Salted Duck
18.	Study On Comprehensive Utilization Of Zinc-Leaching Residue
19.	Studies On The Preparation Of Rice Milk Beverage And Its Stability
20.	Combined Effect Of Irradiation And Tea Polyphenols On The Quality Of Salted Duck During Storage
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