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Keyword [roast]
Result: 101 - 120 | Page: 6 of 7
101. Effect Of The Formation And Control Of Heterocyclic Amines In Roast Pork
102. Research On Suitability Evaluation Of Different Cuts Of Beef For Processing
103. Study On Curing Technology Optimization And Storage Characteristics Of Ginseng Roast Chicken
104. Refractory Zinc Oxide Ore Sulfide Roasting-flotation Theory And Technology Research
105. Effects of animal diet, marinade, and storage time on attributes of ribeye steaks and precooked beef pot roast
106. Prevention of lipid oxidation and warmed-over flavor utilizing antioxidants and the tumbling process of precooked roast beef
107. Effects of naturally occurring phenolic compounds on the formation of Maillard aromas
108. Effects Of Tamarix Ramosissima Bark Extract From Xinjiang On The Edible Quality And Heterocyclic Aromatic Amines Formation In Roast Lamb Patties
109. Properties Studies Of Fluorescent Nanodots In The Roast Process Of Chicken
110. The Changes In Texture And Quality Of Mutton With Different Degrees Of Roast
111. Color Recognition And Browning Prediction Of Roast Mutton Based On Machine Vision Technology
112. Control Of Heterocyclic Amine In Roast Meat By Polyphenol Extracts From Spices
113. Microbiological Analysis Of Key Links In Braised Roast Duck Processing And Establishment Of HACCP System
114. Optimization Of Processing Technology For Roast Pigeon And Spiced Oil Pigeon
115. The Effect Of Temperature On Growth Of Clostridium Perfringens In The Sauce And Meat Products
116. Effect Of Modified Atmosphere Packaging And Grape Seed Extract On Shelf Life And Microbial Diversity Of Roast Chicken
117. Study On The Inhibition Of Flavonoids From Chrysanthemum On Heterocyclic Amines In Roast Mutton
118. Study On The Detection And Control Of Sixteen Polycyclic Aromatic Hydrocarbons In Beijing Roast Duck
119. Study On Key Technology Of Cold Brew Coffee Production
120. Analysis Of Raw Material Characteristics And Flavor Characteristics Of Roast Duck Products Of Cherry Valley Duck
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