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Keyword [surimi]
Result: 181 - 200 | Page: 10 of 10
181. Effect Of Perill Frutescens Leaf And Its Extract On Quality Changes Of Fried Surimi-based Food During Processing And Cold Storage
182. The Preparation And Characterization Of Low Strength Surimi Products
183. Extraction Optimization And Structure Identification Of Phlorotannins And Its Effect On Physical Properties Of Surimi Gel
184. Effect Of Glycerol On Myofibrillary Protein Conformation And Surimi Gel Of Peru
185. Effect Of Legume Bean Trypsin Inhibitor On Fish MBSP
186. Effects And Mechanism Of Lipase On Gel Properties Of Surimi Gels From Catfish
187. Effect Of Konjac Glucomannan With Different Degrees Of Deacetylation On Gel Properties Of Silver Carp Surimi
188. Effects Of Celery On Gel Quality And In Vitro Digestion Characteristics Of Surimi-Based Production
189. Recovery And Purification Of CPIs Of Grass Carp Surimi Wash Water By Affinity Packing Of CNBr-Papain-Sepharose 4B
190. Research And Development Of Key Technologies For Processing Of Tilapia Tailings
191. The Establishment Of HACCP System For Surimi Production And The Design Of Fish-scale Remover For Fish Pretreatment
192. Study On The Meat And Surimi Processing Characteristics Of Catfish And Surimi Product Processing Technology
193. Effects Of Ozone Induced Myofibrillar Protein Oxidation On The Water-Holding Capacity In Grass Carp Surimi Gel
194. Synergistic Effect Of Starch And Hydrocolloid On Gel Properties Of Silver Carp Surimi
195. Cryoprotective Effects Of Water-soluble Soybean Polysaccharides On Myofibrillar Protein Of Aristichthys Nobilis Surimi
196. Study On The Functional Properties And Application Of Carica Papaya Seed Protein
197. Study On Recovery And Properties Of Proteins From Surimi Wash Water
198. Study On Quality Change And Guarantee Technology Of Frozen Preserved Shrimp Surimi Of Penaeus Vannamei
199. A Novel Cryoprotectants Selection And Its Mechanism Study Of Cryoprotectants For Frozen Nile Tilapia(Oreochromis Niloticus)Surimi
200. The Gel Properties Of Freashwater Fish Surimi Gel And The Changes Of Myofibrillar Protein During Gel Fornation
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