pork - Globe Thesis - Globe Thesis

Keyword [pork] Result: 121 - 140 \| Page: 7 of 10
121.	The Extraction Of Natural Antioxidant Polyphenols In Food Preservation
122.	Pork Floss Production Process And The Establishment Of The Haccp System
123.	Research On The Quality Of The Composite Leavening And Steaming Of The Natural Fermentated Dough Of Cantonese Barbecued Pork Bun
124.	Study On The Low Sodium Substitution Salt In Pork
125.	Study On The Influence Of Microwave Low Temperature Heating On Pork Properties
126.	Development Of A Multiplex Pcr Method For Detection Of Enterotoxigenic Escherichia Coli In Fresh Pork
127.	Design And Implementation Of Pork Product Safety Traceability System
128.	Effect Of Several Natural Preservatives On Preservation Of Chilled Pork
129.	Traceability Technique Study On Organic Pork Based On Fatty Acid And Characteristic Markers Related To ~1H-NMR
130.	Radio Frequency Thawing Process Of Frozen Pork
131.	Study On The Controlled Supercooling-point Storage Characteristics Of Pork
132.	Heating Regulation Of Liquid And Luncheon Meat Using Radio Frequency Heating
133.	Reparation And Characterization Of Magnetite/reduced Graphene Oxide Nanocomposite And Its Application To Clenbuterol Hydrochloride In Pork
134.	Effect Of Saccharina Japonica Aresch Phenolic Extracts On The Edible Quality And Oxidative Stability Of Pork Sausage
135.	Preparation And Prediction Of Pork Flavor Characteristic Precursors Based On Lard Enzymatic Hydrolysis
136.	Effects Of Barrier Packaging And Low-voltage Static Electric Field Technology On Pork Meat Quality
137.	Effects And Mechanism Of Microbial Transglutaminase And Sarcoplasmic Proteins On Gel Properties Of Porcine Myofibrillar Protein
138.	Combined Effects Of High-pressure And Thermal Treatment On Fatty Acid Composition Of Intramuscular Lipid And Lipid Oxidation In Pork
139.	Process Technology Of Quick-Frozen Prepared Double-Fried Pork And Quality Change During The Frozen Storage
140.	Detection Of Soybean Protein Isolate And Porcine Skeletal Muscle In Emulsion Sausage Of Pork
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