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Keyword [xuanwei ham]
Result: 1 - 15 | Page: 1 of 1
1.
Studies On The Standardized Production And Technology Of Quality Improving Of Xuanwei Ham
2.
Lipolysis In Intramuscular Lipids During Processing Of Xuanwei Ham & Purification And Characterization Of Phospholipid Hydrolases From Porcine Skeletal Muscle
3.
Priliminary Investigation Of Methods For Study On Volatile Compounds Of Xuanwei Ham
4.
Study On The Flavor And Quality Grade Of Jinhua Ham And Xuanwei Ham
5.
Study On The Analysis Method For Determination Of Xuanwei Ham
6.
The Changes During Dry-cured Ham Ripening And Their Potential Effects On Human Health
7.
A Report On The Surveys Of Processing And Contemporary Development Xuanwei Ham
8.
Analysis On Quality Changes And Nutritional Components During Xuanwei Ham Ripening
9.
The Effect Of Natural Antioxidant And Coating Treatment On The Quality Of Xuanwei Ham
10.
Study On The Preparation Of Xuanwei Ham Flavoring Base On Biological Enzyme Method
11.
Application Of Regional Culture In Xuanwei Ham Packaging Design
12.
Study Of Purification And Antibacterial Ability Of Peptides Extracted From Xuanwei Ham
13.
Study On Bacterial Diversity And Drug Resistance Of Tetragenococcus Halophilus In Xuanwei Ham
14.
Study On The Identification And The Antioxidant Mechanism Of Antioxidant Peptides In Xuanwei Ham
15.
Screening Yeast From Traditional Xuanwei Ham And Its Effect On Fermented Sausage Quality
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