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Keyword [duck products]
Result: 1 - 12 | Page: 1 of 1
1.
Study On The Volatile Flavor Of Duck Products And Product Development
2.
Study On Processing And Shelf Life Of Prepared Duck Products
3.
The Application Of ICP-AES On Detection Of Microelements In Duck Products And The Study Of Dealing The Data From ICP-AES Detecting Phosphorus In Iron
4.
Microbial Diversity And Shelf-life Predictive Model Of Bulk Sauced Duck Products
5.
Analysis Of Microbial Contamination Sources And Study On Preservation In The Processing Of Duck Products
6.
Analysis Methods For Pungency Of Chili Pepper And Brine Of Pot-stewed Duck Products
7.
Study On The Processing Of Leisure Stewed Duck Products
8.
Crispy Duck Products: Mechanism Of Crispness Deterioration And Techniques For Longer Crispness Retention
9.
Flavor Characteristics Analysis And Process Study On Duck Products
10.
Pungency And Quality Attributes Of Pot-Stewed Duck During Marinating
11.
Study On The Migration Law Of Main Components And Quality Maintenance Of Spices In Marinated Duck Products
12.
Analysis Of Raw Material Characteristics And Flavor Characteristics Of Roast Duck Products Of Cherry Valley Duck
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