"Peking roast duck" - Globe Thesis

Keyword ["Peking roast duck"] Result: 41 - 60 \| Page: 3 of 10
41.	Processing Improvement Of Dry-Cured Duck And Effects On The Flavor And Quality
42.	Study And Prepartion Of Thermal Reaction Duck Flavor
43.	The Optimization Process Study Of Rongchang Roast Suckling Pig Based On The Texture Characteristics
44.	Study On The Improving Technology Of Roast Pig And The Color Changes
45.	The Effect Of High Pressure On Pickled Speed And Character Of Duck Breast Meat
46.	Study On Synthetical Preservation Technology In Pasteurized Poultry Product (Spiced Duck Neck)
47.	Functions And Characteristics Of Duck Blood Hydrolysates And Its Primary Application
48.	Study On The Iron-Increasing And Dephosphorization For High-Phosphous Iron Ore
49.	Detection Of Polycyclic Aromatic Hydrocarbons In Roast Meat
50.	Study On Antibacterial Activities Of Enzymatic Hydrolysates Of Bovine Casein And Application On Chilled Fresh Duck Preservation
51.	Study On The Effect Of High Pressure On The Quality Characteristics Of Roast Suckling Pig
52.	Study On The Antioxidant Effects Of Pueraria Isoflavones And Soy Isoflavones In The Storage And Process Of Roast Suckling Pig
53.	Treatment Effect Of Baiyangdian Reed On Wastewater From Duck Farm
54.	Roast Of Oat Grain And Extrusion Of Oat Flour
55.	Research On The Duck Gizzard Peeling Mechanism And Peeling Machine
56.	Study Of Chromium Recycling From Stainless Steel Sludge To Product Chromium Trioxide
57.	Study On Production Technology Of Fermented Duck Blood Sausage
58.	Study On Antioxidant Activities Of Enzymatic Hydrolysates Of Whey Protein And Application On Chilled Fresh Duck Preservation
59.	Effect Of Sodium Chloride Replacement On Some Characteristics Of Drying Duck Jerky
60.	Effects Of Dietary Fiber And High Pressure On The Properties Of Restructured Duck Meat Gels
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