Font Size: a A A
Keyword [Jinhua Ham]
Result: 21 - 40 | Page: 2 of 3
21. The Quality Testing And Grade Discrimination Of Jinhua Ham
22. Establishment Of Odor Fingerprint Technology And Its Application In Dry-cured Meat Products
23. Separation、Purification And Characterazition Of Small Peptides From Jinhua Ham
24. GC-MS Fingerprints Of Quality Characters From Jinhua Ham
25. Study Of Free Amino Acids Participated In Maillard Reaction Of Flavor Formation Of Jinhua Ham
26. Studies On Drying Technology, Quality And Storage Characteristics Of Jinhua Ham Slices
27. Analysis On Volatile Flavor Compounds In Jinhua Ham Using Purge & Trap/HS-SPME Cobined With GC-MS
28. The Inheritance Study Of Traditional Production Skills Of Jinhua Ham Under The Background Of Intangible Cultural Heritage
29. Study Of Identification And Antioxidant Activity Of Peptides From Jinhua Ham
30. Study On The Quality Comparison Of Jinhua Ham Made By Traditional Technology And Modern Technology
31. Research Of Extraction And Properties Of Peptides From Jinhua Ham
32. Study On The Hydrolysis And Oxidation Of Lipide And Protein In Low Sodium Traditional Jinhua Ham During Processing
33. Antioxidant Activity Of Extraction From Dry-cured Jinhua Ham
34. Screening Of Elite Strains In Jinhua Ham And Its Effects On Fermentation Sausage Quality And Biogenic Amine Content
35. The Screening And Antioxidation Study Of Antioxidant Lactic Acid Bacteria From Jinhua Ham
36. Study Of Purification And Antihypertensive Ability Of Peptides Extracted From Jinhua Ham
37. The Mechanism Of Volatile Compounds Formation Associated With Predominant Microbial Community In Jinhua Ham Based On AI-2/LuxS Quorum Sensing System
38. Study On The Flavor And Quality Grade Of Jinhua Ham
39. Preparation And Flavor Analysis Of Jinhua Ham Natural Flavor
40. Study On The Mechanism Of Protein Degradation And Taste Substance Formation Of Jinhua Ham Based On Modern Processing Procedure
  <<First  <Prev  Next>  Last>>  Jump to