Pork meat - Globe Thesis

Keyword [Pork meat] Result: 1 - 20 \| Page: 1 of 2
1.	Effect And Mechanism Of Transglutaminase Treatment On PSE Pork
2.	Effects Of High Pressure On The Properties Of Pork Meat Gels Containing Microbe Polysaccharides
3.	Research On The Color Protection Technology On Chilled Pork
4.	Study On The Preparation Of Pork Flavoring By Hydrolyzing Soybean Protein
5.	Application Of Di-O-caffeoyl Quinic Acid From Lonicera Japonica Leaves Extract In Livestock And Poultry Meat Preservation And Development Of Its Composite Preservatives
6.	Effects Of Barrier Packaging And Low-voltage Static Electric Field Technology On Pork Meat Quality
7.	Study On Relationship Between Structural Changes And Water/Fat-binding Capacity Of Pork Meat Proteins
8.	Spectral Characteristics Of Pork Meat During The Freezing Process And Cold Storage And Rapid Detection Of Product Quality
9.	Effects Of Hemin And Calcium Lactate On Qualities And Fat Oxidation Of Pork Meat Gels
10.	Effects Of Plasma-Protein Powder On Flavor Compounds Of Pork Meat
11.	Study On Processing Technology Of Pork Meat Sausage With Wormwood Leaf Powder
12.	Study On Quality Of Chilled Pork Meat With UV-C Treatment And Two Kind Of Natural Preservative
13.	Pork Flavor Of The Finished Product Optimization And Preservation Research
14.	Effects Of Ohmic Cooking On Pork Meat Protein Degradations,Oxidations And Gellation Characteristics
15.	Study On The Technology For Low Sodium Dry Cured Pork Meat
16.	Study On Aba Semi-wild-blood Tibetan Pork’s Characteristics And Leisure Food Processing Key Technology
17.	Study On Hydration Characteristics Of Meat Batters During Heat-induced Processing
18.	Effect Of Lipid Types And Fatty Acid Saturation Degree On The Pork Meat Proteins Emulsifying Properties
19.	Study On Conditioning And Preservation Technology Of Pork And Its Adaptability To Normal Temperature Logistics
20.	Research On The Fast Detection Method Of Pork Meat Moisture Content Based On The Electromagnetic Spectrum
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