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Keyword [smoked]
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1. Study On Spoilage Mechanism And Biologic Inhibition Of Spoilage Microorganism For Low Temperature-heated Smoked And Cooked Sausage
2. Study On The Specific Spoilage Organisms And Targeted Inhibition Towards Them In Sliced Vacuum Packed Smoked Cooked Ham
3. Studies On The Preservation Of Low Temperature-heated Sausage
4. Studies On Texture Profile Analysis And Application Of Smoked-and-Cooked Sausage
5. Effect Of Preservation Agent And Pasteurized Technology On Shelf-life Of Smoked Ham
6. Study Of Technology Of Liquid Smoked Tilapia Fillets And Changes In Quality Of Products At Stored Different Conditions
7. Development On Ready-to-eat Product Of Liquid Smoked Channel Catfish Block
8. Sterilization Process And Preservatives On Shelf Life Of The Smoke Sliced-Ham
9. Low-temperature Storage Characteristics Of Smoked Sausage And Preservation Of Preservative Compound
10. Based On The Radial Flow Theory Evaluation Can Be Smoked Performance Coal Seam
11. Preparation Of Poly (Butyl Methacrylate-co-ethylene Glycol Dimethacrylate) Monolithic Columns And Its Application In The Determination Of Polycyclic Aromatic Hydrocarbons
12. Research On The Extension Of Shelf Life For The Flexible Packaging Of Smoked Duck Wings And Development On The Duck Wings Of Tea Flavor
13. Preparation Of New Food Fumeol And Technology Of Two Smoked Meat Products
14. Effects Of Food Gums On Quality Characteristics Of Smoked And Cooked Sausages
15. The Quality Survey Of Preserved Ham And Processing Optimization Studies
16. Optimization Of Smoked Technology Of Smoked Horsemeat And Changes In Its Flavor
17. Research On Technologies Of Pickling And Vacuum Tumbling During Process Of Smoked Horse Meat
18. Study On Product Development And Application Of The Sturgeon Muscle
19. The Study On Process Control Of Quality Andsafety Of Smoked And Cooked Sausage
20. The Research Of "Smoked Bamboo" Furniture Design Based On The Xiangxi Residential Decorative Symbol Features
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