lipolysis - Globe Thesis

Keyword [lipolysis] Result: 1 - 20 \| Page: 1 of 2
1.	Lipolysis In Intramuscular Lipids During Processing Of Xuanwei Ham & Purification And Characterization Of Phospholipid Hydrolases From Porcine Skeletal Muscle
2.	Studing On The Changes Of Lipid And Flavor Compounds During Processing Of Nanjin Dry-Cured Duck
3.	Studies On The Mechanism Of Mature And Improvement Of Processing In Jinhua Ham
4.	Impact Factors And Inhibition Of Lipolysis In Cantonese Style Sausage
5.	Study On Ham Flavoring Base By Modulation Exogenous Enzymes Activity
6.	Processing Improvement Of Dry-Cured Duck And Effects On The Flavor And Quality
7.	Studies On Changes Of Lipolysis, Lipid Oxidation And Main Flavour Composition In Goat Legs During Dry-curing And Ripening Processing
8.	Research On Lipoxygenase And Flavor In Rugao Ham
9.	The Applied Technology Of Different Starter Cultures In Goat Cheese
10.	Preparation And Ripening Characterization Of Fuctional Low-fat Cheese With Lactobacillus Acidophilus
11.	Study On Lipolysis Change On Sufu During The Fermentation Process
12.	Study Of Macrophage Recruitment During Lipolysis And Effect Of Echnoside A On Macrophage Accumulation
13.	The Studies On Enzymatic Lipolysis Of Rice Bran To Prepare Diacylglycerol Oil And The Effect Of Refining Technology
14.	Study On Drying-Ripening Process Of Chinese Bacon And Proteolysis, Lipolysis And Lipid Oxidation During Processing
15.	Lipid Material Lipolysis And Pancreatic Lipase Trigger A New Type Of Pulse Preparation Feasibility Study
16.	Effect Of Intensifying High-Temperature Drying-Ripening Process On Lipolysis And Lipid Oxidation And Quality Flavor Of Chinese Bacon
17.	Tudy On Drying-Reping Process Of Perchs,Lipolysis-Lipid Oxidation And Fleavour Character During Processing
18.	Changes Of Lipid During Processing Of Dry-cured Duck And The Effect On Lfavor Quality
19.	Study On The Technology For Low Sodium Dry Cured Pork Meat
20.	Process Optimization Of Low Acidity Sichuan-style Salami And Study On The Quality Changes In Processing
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