water-holding - Globe Thesis

Keyword [water-holding] Result: 61 - 80 \| Page: 4 of 8
61.	Relevant Research Between Soybean And Tofu Quality And Exploitation Of Acid Coagulant For Tofu
62.	Standardization Of Measurement On Eating Quality Of Chilled Pork
63.	Relationship Between Postmortem Changes Of Desmin And Integrin And Water Holding Capacity Of Pork
64.	Mechanical And Water-holding Properties Of Chitosan Fiber/Gellan Gum Composite Hydrogels
65.	Research On Gel Properties Of High-Acyl Gellan GUM/Sodium Caseinate
66.	Research On The Effect Of Cassava Acetate Starch In The Sausage
67.	Researching On Processing Characteirstics Of Lipid Substantial On Fermented Venision Sausage Recombine With Fruit And Vegetable
68.	Effect-mechanism Of Protein Oxidation On Water-holding Capacity Of Muscle
69.	Study On Effects And Mechanism Of Lairage Condition On The Pig Stress And Meat Quality Of Chilled Pork
70.	Pseudomonas Aeruginosa Inhibiting Optimization, Models Establishment, Water Holding Capacity And Protein Of Pork Affected By Sodium Lactate
71.	Study On Determination Method Of The Water Holding Capacity Of Fresh Meat And Design Of Smart Determinator
72.	Effects Of Starches On Quality Characteristics Of Smoked And Cooked Sausages
73.	Effect Of Thaw On Water-holding Capacity Of Chicken
74.	Standardization Of Measurement On Edible Quality Of Chilled Chicken
75.	Study On Effect Of Chicken Skins On The Characteristics Of Emulsion Type Sausages Quality With Reduced Back Fat Content
76.	Study On The Application Of Trans-free Special Oil
77.	Study On The Quality Changes And Regulation Of Cold Fresh Sanhuang Chicken
78.	Study Of Pork Quality Based On Spectral Imaging Technology
79.	Effects Of L-arginine And L-lysine On The Gelling Properties Of Actomyosin Gels And Its Mechanism
80.	The Glation Properties Of Myofibrillar Protein In Squilla
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