Water holding capacity - Globe Thesis

Keyword [Water holding capacity] Result: 41 - 60 \| Page: 3 of 6
41.	Rheological Behavior Of Gellan Gum
42.	Study On The Improving And Optimization On Water Holding Capacity Of Chilled Meat
43.	Effects Of High Pressure Processing On Quality Of Chicken Product With Low Polyphosphate
44.	Relevant Research Between Soybean And Tofu Quality And Exploitation Of Acid Coagulant For Tofu
45.	Standardization Of Measurement On Eating Quality Of Chilled Pork
46.	Relationship Between Postmortem Changes Of Desmin And Integrin And Water Holding Capacity Of Pork
47.	Research On Gel Properties Of High-Acyl Gellan GUM/Sodium Caseinate
48.	Research On The Effect Of Cassava Acetate Starch In The Sausage
49.	Researching On Processing Characteirstics Of Lipid Substantial On Fermented Venision Sausage Recombine With Fruit And Vegetable
50.	Effect-mechanism Of Protein Oxidation On Water-holding Capacity Of Muscle
51.	Study On Effects And Mechanism Of Lairage Condition On The Pig Stress And Meat Quality Of Chilled Pork
52.	Pseudomonas Aeruginosa Inhibiting Optimization, Models Establishment, Water Holding Capacity And Protein Of Pork Affected By Sodium Lactate
53.	Study On Determination Method Of The Water Holding Capacity Of Fresh Meat And Design Of Smart Determinator
54.	Effects Of Starches On Quality Characteristics Of Smoked And Cooked Sausages
55.	Effect Of Thaw On Water-holding Capacity Of Chicken
56.	Standardization Of Measurement On Edible Quality Of Chilled Chicken
57.	Study On Effect Of Chicken Skins On The Characteristics Of Emulsion Type Sausages Quality With Reduced Back Fat Content
58.	Study On The Application Of Trans-free Special Oil
59.	Study On The Quality Changes And Regulation Of Cold Fresh Sanhuang Chicken
60.	Study Of Pork Quality Based On Spectral Imaging Technology
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