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Keyword [Essence]
Result: 81 - 99 | Page: 5 of 5
81.
Design And Experimental Study Of Ration-feeding And Mixing System For Glyceride And Essence
82.
The Establishment Of Edible Vegetable Oil Volatile Component Library And Essence Adulteration Detection Method
83.
Study On Formula Optimization And Quality Characteristics Of Salt Reduction And Low Sodium Chicken Essence Seasoning
84.
The Research On Preparation Of Sliver Carp Essence And The Application In Vegetarian Fish Ball
85.
Effects Of Brand's Essence Of Chicken On Regulation Of Physiology And Circadian Clock In Mice
86.
Preparation And Purification Of Natural Apple Essence
87.
Isolation And Identification Of Chicken Flavor Peptide And Preparation Of Chicken Essence
88.
Research And Application Of Spunlace Nonwoven Fabric Microcapsule Finishing Technology
89.
Study On The Quality Change Rule And Improvement Method Of Grilled Marinated Duck During Storage
90.
Research On Related Technologies And Functions Of Silk Floss Making Technology And Its Functional Finishing
91.
Preparation Of Meat Flavour Based On Bovine Bone Extract And The Study On The Processing Technique Of Soup Package Of Huainan Beef Broth
92.
APPLICATION OF PATTERN RECOGNITION TO GAS CHROMATOGRAPHY AND GAS CHROMATOGRAPHY/MASS SPECTROMETRY (CHEMOMETRICS, TRANSDUCTION, ORANGE ESSENCE OILS)
93.
Study On Cosmetic Effects Of 6 Fungi Fruiting Bodies And The Development Of Skin Care Products
94.
Study On The Physical And Chemical Properties Of Collagen And Its Degradation Products And The Effect Of Moisturizing And Repairing In Essence
95.
Preparation And Flavor Analysis Of Compound Bone Essence
96.
Study On The Adsorption Mechanism Of Poly(butyl Methacrylate)jasmine Essence Nanocapsules On The Surface Of Cotton Fabric
97.
Enrichment Of Black Tea Aroma By Resin Adsorption Or Pervaporation
98.
Investigation On Modification Of Guar Gum Using Amino Acid
99.
Study On The Technology And Application Of Burnt Flavor Brown Sugar Essence With Maillard Reaction
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