Low-field - Globe Thesis

Keyword [Low-field] Result: 21 - 40 \| Page: 2 of 8
21.	Study On Relationship Between Structural Changes And Water/Fat-binding Capacity Of Pork Meat Proteins
22.	The Quality Deterioration Of Fried Food During Storing Process
23.	Study On Changes Of Stale Of Water And Quality Ndex In Quick-frozen Dumplings Flour Under Low Temperature Conditions
24.	Improvement Of Baking Qualities Of Whole Wheat Saltine Crackers And Determination Of The Mechanism Of Water Migration
25.	Establishment Of Analytical Method Of Seafood Quality Based On Low Field Nuclear Magnetic Resonance Technology
26.	Experimental Investigation Of The Form Of Moisture In Ximeng Lignite Based On Low-field ~1H Nuclear Magnetic Resonance
27.	Research Of Hydrocarbon Pollution Detection Method Based On Low-Field NMR
28.	Study On Quality And Safety Discrimination Of Mutton By Low-field Nuclear Magnetic Resonance And Electronic Tongue Technology
29.	Effects Of Treatments On The Moisture Mobility And Dynamic Mechanism Of Chicken
30.	Research On Chilled Mutton Quality Detectionbased On Low-field NMR Technology
31.	Research And Development Of Traditional Characteristics Low-Temperature Halal Tan Mutton Products In Ningxia
32.	Research On Rapid Detection Of Adulterated Camel Milk By Low-Field NMR Techniques
33.	Study On Rapid Detection Method Of Adulterated Milk And Freshness Of Milk Based On Low Field Nuclear Magnetic Resonance Technology
34.	Detection Of Listeria Monocytogenes By T1 Mode In Low Field Magnetic Resonance Detection
35.	The Study Of The Haliotis Discus Hannai Quality Based On The Low Field Nuclear Magnetic Resonance(NMR) Technology
36.	The Research Of Japonica Quality Indicators,Volatile Substances And Moisture Migration Variation During Storage
37.	Preparation For The Antarctic Krill Oil Micro Capsules Based On Complex Coacervation And Spray Drying Technique
38.	Synthesis Of Thermo-responsive Recycling Aqueous Two-phase Systems And Phase Formation Mechanism Analyses With Partition Of ε-polylysine
39.	Study Of Water Distribution Of Soybean And Tofu By Using Low Field Proton NMR Transverse Relaxation Measurements
40.	Study On Cream Liqueur With Whipping Cream Fermented By Kluyveromyces Marxianus Y51-6
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