edible quality - Globe Thesis

Keyword [edible quality] Result: 81 - 100 \| Page: 5 of 6
81.	Impact Of Three Phytochemicals From Spices On The Nutrient Release And Flavor Formation In The Beef Soup
82.	Study On The Mechanism Of Polyethylene Particles Regulating The Bioavailability Of DBP
83.	Evaluation Of Meat Eating Quality Based On Carbon-based Nanomaterials
84.	Effects Of Tamarix Ramosissima Bark Extract From Xinjiang On The Edible Quality And Heterocyclic Aromatic Amines Formation In Roast Lamb Patties
85.	Study On Process Formulation Optimization And Product Quality Characteristics Of Ginseng Braised Chicken
86.	Effect Of Baking Soda On Cooking Quality And Starch Properties Of Brown Rice
87.	Study On Flavor And Edible Quality Of Soybean Dregs Modified By Fungus And Bacteria Fermentation
88.	Analysis Of Huangyuan Rice Cake Properties And Improvement Of Edible Quality
89.	Utilizing Beef Exudate Proteomics To Reveal The Impact Of Aging On Meat Quality
90.	Study On The Application Of Radio Frequency Heating Technology In The Production Of Quick Freezing Green Pea
91.	Response Of Potential Biomarkers Of Lamb Quality To Environmental Factors
92.	Study On The Influencing Factors Of Sweetpotato Starch Quality And Its Correlation With The Edible Quality Of Storage Roots
93.	Evaluation On The Biological Activity Of Polyphenols From Lotus Seedpod And Its Application In Mooncakes
94.	Evaluation And Improvement Of Edible Quality Of Texturized Soy Protein Imitating Beef
95.	Effect Of Inulin On Edible Quality Of Low-fat Emulsified Sausage And Its Mechanism
96.	Consumption Investigation And Quality Analysis Of Boiled Chicken
97.	Effect Of Pressure Cooking On The Edible Quality Of Beef And Prediction
98.	Effect On Edible Quality Of Low Sodium Salt Chinese Sausage
99.	Study On Difference Of Eating Quality From Three Kinds Of Pork Longissimus
100.	Study On Effect Of Heat Treatment On Edible Quality And Collagen Structure Of Cowhide
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