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Keyword [water-holding]
Result: 101 - 120 | Page: 6 of 8
101. Potential Mechanisms To Investigate Effects Of Superchilled Storage And Modified Atmosphere Packaging On Quality Characteristics Of Beef Muscle
102. Study On The Effect Of Bacterial Cellulose On Product Qualities Of Chicken Patties And Ice Cream
103. The Effect Of Different Oxygen Concentrations In Modified Atmosphere Packaging On Water Holding Capacity Of Chilled Meat
104. The Mechanism Of Thawing Drip "Reabsorption" Mediated By Muscle Protein Freezing Denaturation
105. Study On The Effect Of Coconut Chaff Water-retaining Agent On Water Holding Capacity Of Lou Soil
106. Study On Enzyme-assisted Fermentation To Improve Anticorrosion Capacity And Drying Characteristics Of Potato Pulp
107. Efect Of Heat Treatment Intensity On The Gel Properties Of Soybean Protein And Study On Its Mechanism
108. Mechanism Study Of The Effects Of L-arginine And L-lysine On Water Holding Capacity And Texture Of Chicken Sausage
109. Effect Of Slaughter On The Water Holding Capacity Of Chilled Pork
110. Study On Beef Water-holding Capacity Rapid Detection Method Based On Color Sensor And Water-holding Capacity Improvement Method
111. Effects Of Fats On The Stability Of Myofibrillar Protein Emulsions And Gel Properties Of Meat Batters
112. Effects Of Ozone Induced Myofibrillar Protein Oxidation On The Water-Holding Capacity In Grass Carp Surimi Gel
113. The Mechanism Of Water Holding Capacity Mediated By Protein Oxidation In Dosidicus Gigas During Thawing
114. Rapid Detection For Water-holding And Texture Profile Characteristics Of Tan-Mutton Based On Hyperspectral Technology
115. Effects Of Recombinant UK114 Protein On Calpain And Calpastatin-mediated Water Migration In Post-mortem Beef
116. Study On Physicochemical Properties Of Brine Cooked Ham With Cuttlefish Bone Salt Substitute
117. Development Of Paper-based/Silica Sol/Polyvinyl Alcohol Color-change Composite Film And Study On Water Holding Capacity Testing Method Of Meat
118. Effect Of Muscle Fiber Type Composition On Water-holding Capacity Of Pork
119. Effects Of Different Factors On Properties Of Whey Protein Concentrate/Pullulan Gel And The Interaction Mechanism
120. Effect Of Compound Salt On Water Holding Capacity Of Black-Bone Silky Fowl Sausage By LF-NMR
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