edible quality - Globe Thesis

Keyword [edible quality] Result: 21 - 40 \| Page: 2 of 6
21.	Influence Of Protein Oxidation On Myofibrillar Proteins Degradation And Meat Eating Quality From Bovine During Postmortem Ageing
22.	Effects Of Probiotics On The Edible Quality And Fatty Acids Of Fermented Goat’s Milk
23.	Preparation And Properties Of Texturized Rice Rich In Boiling-stable Resistant Starch By Improved Extrusion Cooking Technology
24.	Studies Of Preparation Process And The Edible Quality Of Instant Brown Rice Powder Through The Method Of Combining Extrusion Technology And Enzymolysis Technology
25.	The Studies On Edible Quality Control Of Rice Noodles
26.	Study On The Relationship Of Japonica Rice Physicochemical Property And Edible Quality
27.	Effect Of Sage(Salvia Officinalis) On The Antioxidant Stablity And Edible Quality Of Chinese-Style Sausage
28.	The Activity Of Endogenous Proteinases And Its Effect On The Quality Of Cured Fish During Salting
29.	Effect On Protein And Edible Quality Of Steamed Bread By Steaming
30.	Effects Of Low Sodium Composite Salt On The Eating Quality Of Dry-Cured Duck
31.	Standardization Of Measurement On Edible Quality Of Chilled Chicken
32.	Study On The Effect Of Fermentation Process On The Edible Quality Of Pork Jerky
33.	Analysis Of The Influence Of Different Milling Degrees On Rice Quality During The Storage Of Rice
34.	Research Of The Technique Of Instant Porridge Processing
35.	Research On Properties And Effects Of Natural Fermented Rice Flour And Rice Starch
36.	Study On The Processing Technology And Product Characteristics Of Acid/hot Pork Jerky
37.	Studies On Optimization Of Enzymatic Dehairing Andeffect Of Dehairing Methods On Edible Quality
38.	Effects Of Cooking And Ultra - High Pressure On Edible Quality Of Lotus Root
39.	Effects Of Different Cooking Methods And Delivery Conditions On Edible Quality
40.	Effect Of Cooking On The Protein Of Noodle And Edible Quality
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