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Keyword [roast]
Result: 121 - 130 | Page: 7 of 7
121.
Mechanism Of The Protein Interactions Influencing The Tenderness Of Beijing Roast Duck During Roasting
122.
Optimization Of Roast Extract And Freeze-drying Process Of Cold Brew Coffee And Analysis Of The Components Of Process Change
123.
Inhibitory Effects And Mechanisms Of Zanthoxylum Bungeanum Maxim.Leaves Alcohol Extract On The Formation Of Heterocyclic Aromatic Amines In Roast Beef Patties
124.
The Formation And Inhibition Of Polycyclic Aromatic Hydrocarbons In Nanjing Roast Duck
125.
Study On The Effect Of Gold Concentrate Roasting Pretreatment On Silver Leaching
126.
Effects Of Chitosan Edible Coating Containing Oregano Or Cinnamon Essential Oil On Quality And Microorganisms Of Roast Duck
127.
Experimental Research Based On Improving The Conversion Rate Of Clay Vanadium Ore
128.
Study On The Formation And Inhibition Of Heterocyclic Aromatic Amines In The Processing Of Hill-black Pig Roast
129.
Analysis Of Antioxidant Activity Of Different Extracts From Xinjiang Cumin And Its Effect On The Quality Of Roast Mutton
130.
Preparation Of Roast-beef Characteristic Flavor Precursors And Regulation Of Their Process Flavor Formation
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