Volatile Flavor - Globe Thesis

Keyword [Volatile Flavor] Result: 121 - 140 \| Page: 7 of 10
121.	Effect Of Different Freezeing-thawing Conditions On Qualities Of Tan Mutton And Its Flavor After Cooking
122.	Study On The Change Of Taste Components In Thermal-Reaction Chicken Soup
123.	Research On The Quality Change Of Modified Chongqing Bacon And The Development Of Instant Bacon Products
124.	The Preparation Of Seafood Flavoring With The Undaria Pinnatifida Sporophyll By-products
125.	Changes Of Flavor During Processing Of Scallop (Patinopecten Yessoensis)
126.	Study On Watermelon Juice Fermented By Two Kinds Of Lactobacillus
127.	Technical Research On Broad Bean Sauce Fermented By Different Fungus
128.	Optimization Of Fermentating Vinegar Technology With Popato By Liquid Fermentation And Analysis Of Itâ€™s Volatile Flavor Components
129.	Study On Volatile Flavor Compounds In Red Wine Brewing Process
130.	Study On Producing Technology Of Yak Bone Powder Dry Noodles
131.	Study On The Key Preparation Process Of Duck Floss, Key Technology Of Storage And Flavor Characteristics
132.	Study On Processing Technology Of Smoked Horse Jerky And Industrial Design
133.	Preparation Of A Sauce Duck Flavor And Its Technology Research
134.	Comparative Study On Meat Quality Of Different Positions Of Jiulong Yak
135.	Study On Aba Semi-wild-blood Tibetan Pork’s Characteristics And Leisure Food Processing Key Technology
136.	Study On The Flavor Changes Of Pre-cooked Abalone At Different Storage Conditions
137.	Identification And Formation Of Characteristic Aroma Compounds From Pixian Soybean Paste
138.	The Effect Of Cooking Conditions And Distribution Methods On The Quality Of Traditional Braised Pork
139.	Analysis Of Chicken Flavor Taste And Research On The Method Of Adding Brine
140.	Influence Of Partial Substitution Of NaCl By KCl On Fat Oxidation And The Formation Of Flavor Compounds In Dry-cured Ham
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