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Keyword [sausages]
Result: 61 - 80 | Page: 4 of 6
61. Quality Characteristics, Mechanism And Flavor Optimization Research Of Low-sodium Salt Sausages Made By Chilled Pork
62. Study On Effect Of Chicken Skins On The Characteristics Of Emulsion Type Sausages Quality With Reduced Back Fat Content
63. Emulsion Properties And Application Of Pork Myofibrillar Protein In The Condition Of Partial Substituting NaCl With KCl And MgCl2
64. Preparation,Properties And Application Of Indica Rice Starch-based Fat Substitutes
65. Study On The Technology Of Compound Convenient Sausage Processing
66. Study On Frozen Grass Carp Frittered Meat Sausages Fermented By Mixed Starter Cultures
67. Study On The Processing Craft And Flavor Of Red Yeast Rice Fermented Sausages
68. Research On Application Of Lysine?Arginine Improving The Quality Properties Of Pork Sausage
69. The Study Of The Effects Of Lysine/Arginine On Lipid And Protein Oxidation And Quality Properties Of Emulsion Sausages
70. Preparation And Quality To Emulsified Sausages Of Dietary Fiber
71. Study On The Effect Of Bacterial Cellulose On Emulsified Sausages
72. Screening Of Not-producing-tyramine And Histamine Lactic Acid Bacteria And Its Effect On The Quality Of Fermented Mutton Sausages
73. Ultrasound-assisted Modification Of Cowpea Protein Glycosylation And Its Application In Sausages
74. Research On Production Technology Of Low-value Fish (green Fish) Meat Fermented Sausage
75. Studies Of Effect Of Starter Cultures On Proteolysis,Lipolysis And Flavor Formation Mechanism In Fermented Mutton Sausages
76. Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
77. Modification Of Bamboo Shoots Dietary Fiber And Its Application In Chinese Sausages
78. Effect Of Spice And Irradiation On The Content Of Polycyclic Aromatic Hydrocarbons And The Quality Of The Smoked Sausages
79. Analysis On Influencing Factors Of Egg Hot Gel Formation And Its Product Development
80. Foreign Object Detection And Grade Discrimination Of Sausages Based On Ultrasonic Imaging
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