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Keyword [Roasted]
Result: 101 - 120 | Page: 6 of 6
101. Study On The Formation And Inhibition Of Heterocyclic Amines In Chicken During Roasting
102. Optimization Of Processing Technology For Roast Pigeon And Spiced Oil Pigeon
103. Research And Application Of Safety Production Key Technology For Frozen Roasted Eel
104. Effects Of Roasting Process On The Quality-related Components Of Steamed Green Tea
105. Study On Preparation And Storage Quality Of Brine Roasted Rabbit Meat Products
106. The Development Of An Integrated Method For Screening And Quantification Of Heating Endpoint Temperature Markers Of Pork And Based On Q-Exactive Mass Spectrometry
107. Response Surface Optimization Of Formula And Shelf Life Prediction Of Semi-dry Roasted Spanish Mackerel
108. Study On Preparation Technology And Shelf Life Prediction Model Of Hazelnut Chips
109. Effect Of Magnetization Roasting On Mineral Phase Structure And Dissolution Properties Of Wenshan High Iron Bauxite
110. The Structural Analysis And Allergenic Assessment Of Allergen Components In Roasted Peanut
111. Experimental Study On Leaching Behavior Of Calcified Roasted Vanadium Slag With Pressurized Ammonium
112. Desilication And Evaporation Study Of Alkaline Roasted Treated Aluminum Slag And Silica-alumina Solution
113. Study On Leaching Of Hematite From Roasted Cyanide Tailings
114. Study On Potassium Mineral Transformation And Potassium Reduction Of Molybdenum Concentrate During Roasting Process
115. Study On The Key Technology Of Endogenous Concentration Of Antioxidant Peptides In Roasted Nuts During Processing
116. Inhibition And Mechanism Of Tea On The Formation Of Heterocyclic Aromatic Amines In Roasted Fish
117. Synergistic Catalytic Decomposition Characteristics And Experimental Study Of Semi-dry Sintering Flue Gas Desulfurization Ash
118. Preparation And Application Of Starter Cultures For The Fire-roasted Chilli Sauce Of Bai Nationality In Yunnan Province
119. Study On Reaction Mechanism Of Spent LiFePO4 Roasted By Na2CO3 And Preparation Of α-LiFeO2
120. Influence Mechanism Of Basicity On Consolidation Behavior And Reduction Swelling Mechanism Of Pellets
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