edible quality - Globe Thesis

Keyword [edible quality] Result: 41 - 60 \| Page: 3 of 6
41.	The Effect Of UHP Treatment On Wanxi White Goose Edible Quality And The Application In Its Products
42.	Study On The Processing Technology Optimization And Volatile Components In The Stewed Rabbit Legs
43.	Comparative Study On Meat Quality Of Different Positions Of Jiulong Yak
44.	Quality Changes Of Brown Rice During Processing And Storage
45.	Study On The Process Of Thermal History And Its Effect On The Edible Quality Of Baozi
46.	Effects Of Replacement Of Back Fat By Pre-emulsified Vegetable Oil On The Quality Of Pork Ball
47.	The Study Of Wheat Dietary Fiber Addition On The Quality Of Pork Ballpork Ball
48.	Study On The Effects Of Electron Beam Irradiation In The Edible Qualities Of Rice
49.	Effects Of Onion Skin Extract On Antioxidant And Edible Quality Of Western Sausage
50.	Study On The Factors Affecting The Quality Of Rice Starch Gel And The Effect On The Edible Quality Of Fresh
51.	Study On The Optimization Of Compound Enzyme Solution Pretreatment For Brown Rice Before Germination
52.	Quality Analysis And Evaluation Of Gangba Sheep Meat In Tibet
53.	The Quality Analysis And Evaluation Of Tibet Yak Meat
54.	Effects Of Cooking On Edible Quality Of Rice Based On Evaluation Of Physical Property Combined With Aroma
55.	Analysis Of ?-amino Autyric Acid Content In Geminated Brown Rice And The Changes During Storage
56.	Silk Skin Processing With Vacuum-packed Production And Storage Period Edible Quality Evaluation
57.	Study On The Effect Of Different Raw Materials On Edible Quality Of Military Instant Rice
58.	The Study Of Different Treatments On The Edible Quality Of Chicken Breast Meat
59.	Quality Analysis And The Effects Of Frozen Storage On Lipid And Protein Oxidation Of Oula Tibetan Sheep Meat
60.	Study On The Functional Properties Of Yak Ruminal Protein And Processing Optimization Of Three Kinds Of Cooking Methods
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