Font Size:
a
A
A
Keyword [sausages]
Result: 101 - 111 | Page: 6 of 6
101.
Preparation Of Emulsified Sausage Based On Myofibrillar Protein/Phenol Ester Particles Stabilized Camellia Oil Emulsion
102.
Preparation And Application Of Zein/Carboxymethyl Dextrin Composite Nanoparticle Particles On Pickering Emulsions
103.
Separation Screening Of Fermented Strain Fron Traditional Fermented Meat Products And Application In Beef Fermented Sausages
104.
Effect Of Coreopsis Tinctoria Microcapsules On TDC Gene Expression And Tyramine Production In Smoked Horsemeat Sausages
105.
Mechanism Of Reducing N-dimethylnitrosamine By Lactobacillus Pentosus R3 And Its Application In Fermented Sausages
106.
Inhibition Of Ginger Essential Oil And Garlic Essential Oil On Benzo[a]pyrene Formation In Charcoal-grilled Sausages And Its Mechanism
107.
Study On The Curcumin Loaded High Concentrated EPI Emulsion And Its Application In Emulsified Sausages
108.
Effects Of The Raw Meat And The Auxiliary Ingredient On Bacterial Flora Structure,Nitrogen Compounds And Biogenic Amines In Fermented Beef Sausages
109.
Effects Of Superfine Grinding Wheat Bran Dietary Fiber And Selenium-enriched Broccoli Powder On The Quality Of Sausages
110.
Effects Of Northeast Sauerkraut On The Quality Characteristics And Storage Performance Of Emulsified Sausages
111.
Study On The Quality Characteristics Of Goose Sausage By Protease And Starter
<<First
<Prev
Next>
Last>>
Jump to
