Flavor analysis - Globe Thesis

Keyword [Flavor analysis] Result: 1 - 20 \| Page: 1 of 2
1.	Study On The Semifinished Product And The Flavor Of Processing Pickled Potherb Mustard
2.	Study Of The Process Of Xiangzaolu And Its Critical Control Point
3.	Study Of Industrial Standard Of Mixed-Flavor Liquor
4.	Study On The Pineapple Fruit Vinegar Brewed From Pineapple Peel
5.	The Development Of Instant Granula Soup Which Complexed By Bovine Bone Extract
6.	Optimization, Comparison And Flavor Analysis Of Fermented Sauce
7.	Preservation Technology And Flavor Analysis Of Fermented Rice Cake
8.	Lentinus Edodes Flavor Analysis And Technology Of Preparation Of Its Flavor By Thermal Reaction
9.	Application Of Electronic Nose In Freshness And Flavor Analysis Of Grass Carp
10.	Preparation Of A Roast Duck Flavor And Its Technology Research
11.	Dynamic Study Of Quality Variation Rule Between The Natural Fermentation And Artificial Inoculation Process Of Kimchi
12.	Optimization Of Microwave Cooking Parameters Of Litopenaeus Vannamei And Its Flavor Analysis
13.	Study On The Processing Of Duck Flavor Soup
14.	Screening And Identification Of Super Lactic Acid Bacteria From Traditional Fermented Yak Milk And The Antioxidant Properties Of Yogurt
15.	Research On The Fermentation Technology Of Tartary Buckwheat Natto Bean Sauce And Its Antioxidant Properties
16.	Development Of Salted Egg Yolk Flavor Base
17.	Litchi Flavor Analysis And The Development Of Lactic Acid Bacteria Fermented Litchi Beverage
18.	Study On Screening And Fermentation Properties Of Priority Lactic Acid Bacteria In Traditional Dairy Fermented Products Of Tibet
19.	Preparation Of Maillard Reaction Intermediates In Aqueous Medium And Its Application Of Cigarettes
20.	Flavor Characteristics Analysis And Process Study On Duck Products
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