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Keyword [roast]
Result: 81 - 100 | Page: 5 of 7
81.
Research Of Tenderization And Quality Evaluationmethod On Raw Roast Beef
82.
Research On Migration And Diffusion Mechanism Of Metallic Elements In Quartz
83.
Effect Of Pungent Spices And Their Characteristic Ingredients On The Formation Of Heterocyclic Amines In Roast Beef Patties
84.
Study On Evaluation Method Of Roast Duck Quality And The Parameters Optimization Of Infrared Steam Baking Technology
85.
Research On Optimization Of Technological Parameters Of Combination Superheatedsteam And Infrared Light Roasting For Roast Lamb Legs
86.
Study On The Processing Conditions And Storage Properties Of Roast Shrimp
87.
Magnesian Flux Pellets Roasting Consolidation Mechanism Research
88.
Technology Research Of Huang’s Roast And Seasoning Of Spice Mix The New Formula
89.
Effects Of Different Processing On The Roasted Quality And Lipid Oxidation In Torreya Grandis Seeds
90.
Study On Extraction Technology Of Valuable Metals In Laterite Nickel Ore
91.
Study On Effect Of Irradiation On Quality Of Roast Eel And Its Risk Assessment
92.
Fundamental Studies On The Pre-concentration And Separation Of Vanadium From Stone Coal Ore
93.
Studies On The Formation,Inhibition And In Vitro Digestion Of Different Bound States Of Heterocyclic Amines In Roast Beef Patties
94.
Effects Of Onion Peel And Onion Peel Extract On Flavor Of Roast Beef Patty
95.
Investigation Of The Application Of ISO22000 In Company Producing Soy Sauce And Pot-Roast Meat Products
96.
Analysis Of Typical Flavor Of Traditional Roasted Lamb Legs And Development Of New Baking Technologies
97.
Effect Of Frozen Time Of RAW Meat On The Formation Of Heterocyclic Arometic Amines And Advanced Glycation Endproducts In Roast Patties
98.
Study On Purification And Formaldehyde Adsorption Properies Of Low Grade Diatomite
99.
Study On The Preservation Technology Of Modified Atmosphere Packaging Daokou Roast Chicken
100.
The Influence Of Different Process On Chicken Quality
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