water-holding - Globe Thesis

Keyword [water-holding] Result: 81 - 100 \| Page: 5 of 8
81.	Effects Of Ultra-high Pressure Sterilization On Texture And Digestibility Of Shellfish
82.	Effect And Its Mechanism Of Sodium Alginate Molecular Weight On The Water Holding Capacity Of Myofibrillar Protein Gels
83.	Mechanism Of Water-holding Capacity In Yak Longissimus Dorsi During Postmortem Aging Based On Proteomics
84.	The Incidence Of Pale, Soft And Exudative Broiler Breast Meat And The Effect Of Injection Marination On The Improvement Of Its Meat Quality
85.	Effect Of Rapid Chilling On The Water-holding Capacity Of Pork
86.	Comparison Of Meat Quality,Calpain System And Proteolysis Between Commercial Meishan And Duroc X Landrace X Yorkshire Crossbred Pork
87.	Study On Process Optimization Of Roasted Duck Duck Ham And Quality Improvement
88.	Study On Gelation Properties Of Acid Low Acyl Gellan Gels
89.	The Anti-freeze And Water-holding Capacity Of Carrageenan Oligosaccharides And Xylooligosaccharides On Litopenaeus Vannamei
90.	The Study Of Water-holding Capacity And Protein Functional Properties Of Cold Fresh Yak Meat
91.	Study On The Processing Technologies Of Chilled Fresh Prepared Steak
92.	Effect Of Several Edible Water Holding Substances On Increasing Rehydration Of Dehydrated Eggplant
93.	Study On Improving The Water-holding Capacity And Sensory Quality Of Reconstituted Tobacco Sheet
94.	Study On Thermodynamic Adsorption Of Oxytetracycline On Biochar And Soil Water-holding Capacity Under Biochar Amendment
95.	Effects Of Temperature Fluctuations On Quality Of Frozen Thick Flank In Storage
96.	The Effect Of Water-holding Capacity And Protein Properties Of Rapid Chilling Beef
97.	Electrostatic Complexation Mechanism And Application Of Ovalbumin-Carboxymethyl Cellulose At Multi-scale Via Charge Density Regulation
98.	The Effect Of Calpain 2,20S Proteasome And Cathepsin B+L On Postmortem Pork Water-holding Capacity
99.	Effects Of Muscle Protein Changes On Textural Quality Of Eriocheir Sinensis
100.	Effect Of Protein Oxidation On Properties And Storage Stability Of Heat-induced Chicken Breast Myofibrillar Proteins Gels
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