Dissertation　

About 73 item dissertation in line with Cooked query results,the following is 1 to 50(Search took 0.067 seconds)

  1. The perfect angle without gap management research in China based on the kitchen waste oil supervision,ShuQing/Yunnan University of Finance,0/1
  2. The Preliminary Research on the Clinical Application of Siwu Cooked Powder,QinSuHong/Chengdu University of Traditional Chinese Medicine,0/7
  3. Study on Optimization of Wheat Qu-making Process of Chinese Rice Wine Wheat Qu,ChenLiangLiang/Jiangnan University,0/131
  4. Study on Low-Sodium Content Brine of Cooked Ham,XuZuoYa/Nanjing Agricultural College,0/48
  5. Production Process Research of Halal Lamb Products Based on the Technology of Low Temperature Sterilization,YangBo/Ningxia University,0/38
  6. Study on nutritional characteristics of chicken meat hot air swirl conditions based on,ChenQiao/Yangzhou University,0/21
  7. Microbial Forecasting Software Development for Halal Beef and Mutton Products,HuCong/Ningxia University,0/1
  8. Effect of β-cyclodextrin Penetration with High-pressure on the Properties of Instant Rice,LiuLi/Jiangnan University,0/63
  9. Study on the Modified Starch and Its Application in Quick-frozen Dumplings,ZhengChunYan/Tianjin University of Commerce,0/34
  10. The Study on Evaluation Technique on Cooked Rice Eating Quality,WangXueFeng/Henan University of Technology,0/75
  11. Study on the Production Process and Quality Improvement of the Microwave Frozen Cooked Noodles,ZhangXiaoNi/Henan University of Technology,0/39
  12. Study on the Key Technology of Cooked-slurry Soymilk and Maillard Reaction during Heating Treatment,ChenCong/Jiangnan University,0/137
  13. Study on Quality Control Technology of Quick-frozen Instant Rice with Dishes,HuangMeiHua/Zhejiang University,0/38
  14. Study on Antibacterial Paper for Daokou Stewed Chicken Package,WangMengMeng/Henan Agricultural University,0/21
  15. Cooked Meat Products Sales Environment Condition of the Research,FuChunXu/Jilin Agricultural University,0/31
  16. Analysis of the Relatedness of Cooked Food Cold Storage and Bacteria Detection and Study on the Effects of Microwave Sterilization on Food,LiuShiHua/Tianjin Medical University,0/36
  17. Rice Proteins Affect Cooking and Eating Quality of Cooked Indica Rice,ZhangQiLi/Sichuan Agricultural University,0/73
  18. Study on the Processing and Preservation Technology of Cooked Prepared Vegetable Dishes,YuNing/Jiangnan University,0/92
  19. Optimization of Livestock Product Freeze-Drying Process and Study on the Re-Hydration Quality of Dried Products,LuoRuiMing/Nanjing Agricultural College,0/122
  20. Study on the Inhibition of Warmed-Over Flavor in Cooked Duck Meat,RenZhiWei/Hefei University of Technology,0/20
  21. The Research of Several Chinese Herbal Medicine to Extract Cooked Products Protect Color Function,LiuShuang/Jilin Agricultural University,0/62
  22. Study on Mechanical Properties of Tartarian Buchwheat Aging before and after and Its Innuence on Shelling Efficiency,LiuCaiXia/Inner Mongolia Agricultural University,0/21
  23. Studies on Optimization of Drying Technology, Mathematical Modeling and Quality Changes of Traditional Cooked Sweet Potatoes during Hot-air Drying,WangJun/Zhejiang Technology and Business University,0/93
  24. Studies on the Quality Holding and Sheif Life of Cold Distributional Cooked Rice,SongYaoYao/Zhejiang Technology and Business University,1/134
  25. Study on Preparation Technology of All the Nutrition Sweet Potato Granular,SongXiuJie/Shenyang Agricultural University,1/110
  26. The Relation of Rice Cooking and Texture Properties and Taste Mechanism of Cooked Rice,DengLingZhu/Henan University of Technology,0/300
  27. Study on the Compound Preservative for Two Kinds of Bulk Cooked Food,QianZuoFeng/Zhejiang Technology and Business University,0/67
  28. Research on Improvement of Antibacterial Stability of Nisin and Its Application,LiuQiLian/South China University of Technology,1/271
  29. Prevalence of Antimicrobial Resistance Bacteria and Propagation Mechanism of Drug Resistance in Cooked Meat Products, Guangzhou,MengHeCheng/South China University of Technology,0/34
  30. Study on the Foundation of Beef Flavoring Thermal Reaction and Its Stability,WuXiao/South China University of Technology,3/638
  31. Studies on Preparation of Antioxidants from Milk Thistle Meals and Its Activity,SunYanHui/Jiangsu University,0/318
  32. Retrogradation Properties and Application of Rice Starch by Low and Ultra-low Temperature Precooling,YuShiFeng/Harbin Institute of Technology,1/260
  33. Study on Risk Assessment of Listeria Monocytogenes in Cooked Meat and Risk Management Measures,TianJing/Disease Control and Prevention Center,4/438
  34. Study on the Application of HACCP System in Frozen Cooked Crawfish Tail Meat Processing,LiMingYan/Northwest University of Science and Technology,0/333
  35. Pre-cooked clam liquid enrichment process of reverse osmosis,QiuSongLin/Fujian Agriculture and Forestry University,2/89
  36. Cooked Sweet Potato Drying Characteristic Study Food Science Specialty,ZuoZhiNong/Sichuan University,2/243
  37. Study on Quality Characteristics and the Influence Factors of Cooked Pork by Irradiation and Storage,GuoShuZhen/Sichuan Agricultural University,2/213
  38. Detection and Analysis of QTL for Cooked Rice Elongation in Rice (Oryza Sativa L.),ZuoXiaoYan/Nanjing Agricultural College,0/112
  39. Effects of Phosphates on Texture of Western-Style Cooked Ham,ZhouMingChao/Northwest University of Science and Technology,3/419
  40. The HACCP System Establishment of Frozen Cooked Peeled and Deveined Crawfish Tailmeat Production Line,YangAiPing/Nanjing Agricultural College,2/242
  41. Studies on Texture Profile Analysis and Application of Smoked-and-Cooked Sausage,DongQingLi/Shandong Agricultural University,12/485
  42. Studies on the Mechanical and Rheological Properties of Brown Rice and Cooked Rice and Discuss of Application,ZhangHongXia/Northeast Agricultural University,10/324
  43. Soda-CT-1 Additive Pulping and TCF Bleaching of Bagasse with Black Liquor Pretreatment,ChenLongPing/Guangxi University,7/123
  44. Chromatographic study of 32 Chinese herbal medicines concocted and four compound compatibility,ZhangZuoZuo/Northwestern University,0/166
  45. Phosphate Residues of Invastigation and Control in Meat and Meat Product,ZhangYingYang/Nanjing Agricultural College,2/335
  46. Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene,TianRui/Huazhong Agricultural University,4/338
  47. Application of Raw Qu and Cooked Material Qu in Chinese Rice Wine Production,ShouQuanHong/Jiangnan University,4/282
  48. Genetics Analysis of Grain Shape, Embryo and Elongation in Rice (Oryza Sativa L.),ZhangGuangHeng/Zhejiang University,0/92
  49. Study on the Mophology and Microstructure of Carbonaceous Mesophase in the Development and Coking Process,LiTaiPing/Tianjin University,1/298
  50. Studies on the Effects of Irradiation Preservating on the Safety and Quality of Boiled Dumplings,GuoYaPing/Inner Mongolia Agricultural University,5/207

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