sausages - Globe Thesis

Keyword [sausages] Result: 81 - 100 \| Page: 5 of 6
81.	Processing Technology Optimzation On Compound Starter Cultures Fermented Sausages And Its Physical And Chemical Analysis
82.	Effects Of Pig Skin And Coconut Powder Gel On Quality Characteristics Of Squid Emulsion Sausages
83.	A Plant Design Of Annual Output 6,000t Chufa Sausages
84.	Effects Of Red Beet And Glycosylated Hemoglobin On The Quality Of Chinese Sausages
85.	Study On The Antibacterial Activity And Mechanism Of Hexahydro-?-Acids Methyl-?-Cyclodextrin Inclusion Complex
86.	Research On The Accumulation During Processing Procedures And Inhibition Of Heterocyclic Amines In Western-style Smoked And Cooked Sausages
87.	The Formation And Inhibition Of Biogenic Amines In Fermented Sausages And Analysis Of Microbial Diversity
88.	Research On Salt Reduced Technology Of Pasteurized Ham Sausage And Its Product Development
89.	Effects Of Clove,Chinese Prickly Ash And Black Pepper On Air Dried Sausages Strains And Flavors
90.	Effect Of P.pentosaceus And S.xylosus On Volatile Substance Of Fermented Sausage
91.	Effect Of Sodium Tripolyphosphate On Functional Properties Of Myofibrillar Protein And Its Application In Emulsified Sausage
92.	Research And Development Of A Specialized Fat Mimietic For Sausages
93.	Preparation And Physicochemical Properties Of Double Emulsion Gels And Its Application In Chicken Sausages
94.	Gene Expression And Regulation Of Nitric Oxide Synthase In Coagulase Negative Staphylococci And Its Application In Fermented Sausages
95.	Effects Of Cranberry Powder And Vitamin E On Quality Of Mutton Sausages
96.	Effects Of Auricularia Cornea And Tremella As Fat Substitutes On The Quality Of Pork Sausages
97.	Studies On The Mechanism Of Mulberry Polyphenols On The Quality And Protein Oxidation Of Cantonese Sausage
98.	Comparative effects of sodium levulinate and sodium lactate on microbial growth, color, and thiobarbituric acid (TBA) values of fresh pork and turkey sausages during storage
99.	Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages
100.	THE EFFECTS OF PREBLENDING TIME ON SAUSAGE TEXTURE
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