Starter Cultures - Globe Thesis

Keyword [Starter Cultures] Result: 41 - 57 \| Page: 3 of 3
41.	Study On Quality Characteristics Of Traditional Air-Dried Sausage Of Ningxiang Pork Meat And Related Influence By Inoculating Of Starter Cultures
42.	Effect Of Different Compound Starter On The Quality Of Fermented Beef Jerky
43.	Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
44.	Research On The Development And Quality Control Of Fermented Chicken Jerky
45.	Processing Technology Optimzation On Compound Starter Cultures Fermented Sausages And Its Physical And Chemical Analysis
46.	The Mycelium Of Pingxiang "Cuocai" And The Preparation Of Solid Starter Strains
47.	Study Of Direct-Vat-Set Probiotics Starter Cultures Based On Skim Goat's Milk
48.	Preparation And Application Of Functional Direct-Vat-Set(DVS) Kefir Starter Cultures For Goat Milk
49.	Effects Of Mixed Starter Cultures And Exogenous L-Lys On The Quality Of Fish Paste Using Longsnout Catfish By-Products
50.	Study On The Improvement Of Fish-chili Paste Quality By Inoculating Starter Cultures
51.	Analysis Of The Flavor Characteristics Of Radish Pickles With Different Fermentation Methods And Selection Of The Starter Cultures
52.	Bacterial starter cultures and probiotics as reservoirs of antibiotic resistance transmissible to zoonotic pathogens
53.	Study of New Yeast Strains as Novel Starter Cultures for Riesling Icewine Production
54.	Biochemistry and application of exopolysaccharide production in mozzarella cheese starter cultures
55.	Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages
56.	CHARACTERIZATION OF EXOCELLULAR SLIME PRODUCED BY BACTERIAL STARTER CULTURES USED IN THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS (YOGURT, SKIM MILK, ROPY)
57.	Developing A Biogenic Amines Analysis Method And Study On The Mechanism Of Reducing Biogenic Amines By Starter Cultures In The Process Of Salted Fish
<<First <Prev Next> Last>> Jump to