Meat flavor - Globe Thesis

Keyword [Meat flavor] Result: 21 - 40 \| Page: 2 of 3
21.	Research On The Extraction Of Pork Lipase And The Effect Of Pork Lipase On Meat Flavor
22.	Pork Flavor Of The Finished Product Optimization And Preservation Research
23.	Study On Aroma Components Analysis And Identification Methods Of The Savory Flavors In Luohe Region
24.	Study On Preparation Of Meat Flavoring By Soybean Protein Fermention-liquor Using Actinomucor Elegans
25.	Study On Composition And Gel Properties Of Meretrix Lusoria Meat Protein
26.	Fat Oxidation And Maillard Reaction To Prepare Chicken Flavor Spices
27.	Study On Stewing And Fresh - Keeping Technology Of Jiantang Cooking In Jixi County, Anhui Province
28.	Initial Maillard Pathways To Form Meat Flavors In "Cysteine-xylose-glycine" Reaction Systems
29.	Preparation And Application Of Goose Flavor Through Thermal Oxidation Of Goose Oil And Maillard Reaction
30.	Study On The Preparation Of Bacon Flavor And Its Antioxidant Activity
31.	The Construction Of Mutton Intensity Evaluation Model And The Effect Of Four Kinds Of Ingredients On Mites Removal
32.	Difference Of Meat Flavor In Sunit Lamb (Concentrated Vs Grazing) And Primary Formation Mechanism
33.	Study On Characteristics And Meat Flavor Of Fuqing Goat
34.	The Study On The Formation Mechanism Of Meat Flavors In "Glutathione-glucose" Reaction Under The Influence Of Fat Oxidation
35.	Preparation Of Meat Flavour Based On Bovine Bone Extract And The Study On The Processing Technique Of Soup Package Of Huainan Beef Broth
36.	Meat flavor generation in extruded soy protein products
37.	Thermal reaction of anisaldehyde in the presence of L-cysteine, a model reaction of Chinese stew meat flavor generation
38.	Study On The Properties Of Maillard Reaction Products Prepared From Seaweed And Chicken Hydrolysate And Their Application In Meat Flavor
39.	The Role And Mechanism Of Enzymatic Hydrolysate Components In The Formation Of Thermal Reaction Meat Flavor
40.	Optimization And Research On Preparation Technology Of Vegetable Meat Flavor Based On Yeast Protein
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