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Keyword [sauced duck]
Result: 1 - 7 | Page: 1 of 1
1.
The Quality Control Of Duck Production & Sauce-Duck Processing And The Preservation Technology
2.
Changes Of Texture, Microstructure And Proteolysis Of Sauced Duck Muscle During Processing
3.
The Flavor Compounds Of Sauced Duck Meat And Spice, Their Changes During The Processing
4.
Microbial Diversity And Shelf-life Predictive Model Of Bulk Sauced Duck Products
5.
Effects Of Different Storage Conditions On The Texture And Amino Acid Composition Of Sauced Duck During Processing
6.
Study On The Storage Quality Control And Shelf Life Prediction Of Sauced Duck
7.
Growth Kinetics Model And Shelf Life Prediction Of Specific Spoilage Bacteria In Sacheted Sauced Duck Clavicle
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