Carp surimi - Globe Thesis

Keyword [Carp surimi] Result: 21 - 40 \| Page: 2 of 3
21.	Study On The Processing And Storage Property Of Fish Jel Product By Ultra-high Pressure Technology
22.	Effect Of Rigor Mortis And Technology On Gel Functionalities Of Surimi From Bighead Carp
23.	Study On The Preparation And Properties Of Grass Carp Surimi With Acidic And Alkaline Treatments
24.	Effects Of Okara On The Gel Properties And Freeze-thaw Stability Of Silver Carp Surimi
25.	Effects Of Cathepsins On The Quality Of Grass Carp Surimi
26.	Study On Cryoprotective Effects Of New Cryoprotectant On Silver Carp Surimi And Bighead Surimi
27.	Effects Of Rice Dreg And Protein Isolate From Rice Dreg On The Gel Properties And Freeze-Thaw Stability Of Silver Carp Surimi
28.	The Effect Of The E-beam Irradiation On The Shelf Life Of Salmon Fish Fillets And The Research Of The Grass Carp Surimi Gels Added With A High Resistant Starch
29.	The Effect Of The E-beam Irradiation And Microwave Heating On The Shelf Life, Volatile And Fatty Acid Of Surimi
30.	Effects Of Washing On Proteins And Gel Properties Of Grass Carp And Silver Carp Surimi
31.	Study On Fish Gluten Recipe Optimization And Processing Technology
32.	Rapid Discrimination And Protein In Situ Analysis Of Silver Carp Surimi Based On ATR-MIR And 2D-COS Spectroscopy
33.	Study On The Surimi Characteristics Of Grass Carp With Different Body Weights And The Optimizing Of The Cryoprotectants In Frozen Surimi
34.	Effects Of Gellan Gum On The Gelling Properties And Gel-forming Mechanism Of Silver Carp Surimi
35.	Study On Processing Technology Of Ready-to-eat Silver Carp Surimi Product Stored At Ambient Temperature
36.	Effect Of Two Seasoning Ingredients On The Gel Properties Of Silver Carp Surimi
37.	Study On The Preparation Of Rapeseed Protein And Its Effect On The Gelation Of Silver Carp Surimi
38.	Key Technology Research On The Processing Of Cyprinus Carpio Surimi Products
39.	Study On The Quality Characteristics Of Silver Carp Surimi Gel Prepared With Large Yellow Croaker Processing By-product
40.	Effect Of Konjac Glucomannan With Different Degrees Of Deacetylation On Gel Properties Of Silver Carp Surimi
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