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Keyword [Water-boiled salted duck]
Result: 1 - 8 | Page: 1 of 1
1.
Combined Effect Of Irradiation And Tea Polyphenols On The Quality Of Salted Duck During Storage
2.
Studies On The Curing Quality And Mass Transfer On Old Brine Of Water-Boiled Salted Duck
3.
Studies On The Quality Characteristics Of The Brine Of Water-Boiled Salted Duck
4.
Effect Of Brine Aging And Different Processing Techniques On Flavor Compounds Of Water Boild Salted Duck
5.
Effects Of Ultra-High Pressure Treatment On Shelf Life Of Water Boiled Salted Duck
6.
Inactivation Of High Hydrostatic Pressure On Microorganism In Nanjing Water-Boiled Salted Duck
7.
Study On The Change Of Taste Compounds During The Processing And The Isolation And Identification Of Flavour Peptides In Water Boild Salted Duck
8.
Influence Of Phospholipid Molecules And Processing Technology On Characteristic Flavor Formation Of Water-boiled Salted Duck
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