volatile flavor - Globe Thesis

Keyword [volatile flavor] Result: 41 - 60 \| Page: 3 of 10
41.	Sauced Meat Products Quantitative Bittern Process Of Research
42.	Optimization Of Smoked Technology Of Smoked Horsemeat And Changes In Its Flavor
43.	Study On The Volatile Flavor Compounds Of Hubei Specialty Duck Meat Product
44.	The Rapid Detection Of Total Bacteria Count And Effects Of Processes On Quality Of Salted Chicken
45.	The Effects Of Cooking Time On Physicochemical Properties Of Soybean Paste
46.	Study On Piteguo Ripening Of Variation Of Quality And The Juicing Technology
47.	Changes Of Amino Acids And Fatty Acids In Preserved Egg Processing And The Role Of Forming Preserved Egg Flavor
48.	Processing And Characteristic Parameters’ Expression Of Huangzhou Dongpo Pork
49.	Studies On The Microbial Community Structure Of Raisin And Apple Spontaneous Fermentation Sourdough And The Baking Quality Of Sourdough Bread
50.	Research Of Dominant LAB In Sourdough And Its Fermentation On The Quality And Flavor Characteristics Of Steamed Bread
51.	The Effects Of Different Solid Concentrations Fermentation On Physicochemical Properties And Sensory Evaluation Of High-salt And Liquid-state Soy Sauce
52.	Fermented Modification Of Wheat Bran And Its Application In Steamed Bread
53.	Effect Of Spices On The Volatile Compounds And Studies On Gas Chromatography Fingerprint From Hand-grabbed Lamb
54.	Study On Volatile Flavor Compounds And The Characteristic Aroma Of Sweet Wine Of Vidal From Helan Mountain
55.	Process Technology Of Quick-Frozen Prepared Double-Fried Pork And Quality Change During The Frozen Storage
56.	The Flavor Compounds Of Sauced Duck Meat And Spice, Their Changes During The Processing
57.	Studies Of Processing And Storage Of The Meat Of Cantonese Nutritional Diet
58.	Research On Fast-Fermentation Of Low-salinity Fish Sauce With Tilapia Byproducts
59.	Study On Technology Of Chilled Beef Preservation
60.	Studies On The Properties Of Oat Sourdough Fermented By Lactobacillus Plantarum And Its Breadmaking Characteristics
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