volatile flavor - Globe Thesis

Keyword [volatile flavor] Result: 61 - 80 \| Page: 4 of 10
61.	Studies On The Volatile Flavor Compounds Of Aspergillus Oryzae Fermented Douchi And Its Changes During The Processing
62.	A Study On Multi-microorganism Stepwise Fermentation Process And Flavor Profile Change Of Scallop Skirt Sauce
63.	Study On The Processing Technology Optimization And Volatile Flavor In The Dried Tangerine Rabbit
64.	Investigation On Optimization In Processing Technology And Volatile Flavor Compounds Of Tilsit Cheese
65.	A Comparative Study On Volatile Compounds In Different Types Of Eggs
66.	Changes Of Color And Volatile Flavor Compounds Of Fuctus Mume During The Smoking Process And Its Application
67.	Studies On The Flavor Characteristics Of Duck Soup And Technics Of Making Duck Flavoring
68.	Study On Low Temperature Extruded Degermed Corn As Adjunct To Brew Beer
69.	The Study On Volatile Flavor Compounds Of Chinese Traditional Soy Sauce
70.	The Feasibility Study Of Beer Sterilization By Ultra-High Pressure Water Jet Technology
71.	Study On The Chemical Composition Contributed To The Edible Quality Of Termitomyces Albuminosus
72.	Study On Volatile Flavor Components Of Vegetable Oil
73.	Analysis Of Quality Of The Red Bud Taro And Study On Processing Of Taro Puree
74.	Effects Of Plasma-Protein Powder On Flavor Compounds Of Pork Meat
75.	Study On The Meat Quality Characteristics Of South Bay Bighead Carp
76.	GC-MS Fingerprints Of Quality Characters From Jinhua Ham
77.	Study On Koji-Making Process Of Soy Sauce With Multi-Strain And Its Impact On Soy Sauce Flavor
78.	Three Plants Phenolics Affect Chinese Sausage, Fat And Protein Oxidation
79.	Study On Regulation Of Inoculation With Endogenous Enzyme In Xinjiang Smoked Horse Sausage
80.	Study On The Improvement Of Fermented Suirmi Flavor
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