About 58 item dissertation in line with Volatile flavor compounds query results,the following is 1 to 50(Search took 0.070 seconds)

  1. Effect of Dietary Added Thyme on Tan Sheep Mutton's Flavor Substances,KangYanMei/Ningxia University,0/4
  2. Study on the Volatile Flavor Compounds of Chinese Rise Wine,SuHaiRong/Qingdao University of Science and Technology,0/9
  3. Microbial Diversity and Quality Analysis of Pickled Wax Gourd,ZhaoYongWei/Ningbo University,0/0
  4. New Technologies of Deep Processing of Antarctic Krill(Euphausia Superba) Proteins,WangLingZhao/Ocean University of China,0/14
  5. Study on the Flavor and Ready-to-eat Product of Mytilus Edulis Linnaeus,ZhangLiang/Ningbo University,0/1
  6. Analysis of Volatile Flavor Compounds in Enteromorpha Intestinalis and Flavor Changes during Heating Process,SongShaoHua/Ningbo University,0/1
  7. Study on Components Analysis of Liquid Smoke Flavoring and Application of Sausage Food,WangQi/Hefei University of Technology,0/55
  8. Study on the Technology for Green Manufacturing Smoked Meat,ZuoLuMing/Nanjing Agricultural College,0/3
  9. Study on the Effect of Cinnamon on Flavor Formation of Stewed Chicken,LiuXin/Henan Agricultural University,0/101
  10. Study on Regulation of Inoculation with Endogenous Enzyme in Xinjiang Smoked Horse Sausage,HanXianNa/Shihezi University,0/20
  11. Study of Aspergillus type Douchi fermentation analysis and artificial inoculation fermentation,GuanYongYu/Yangzhou University,0/39
  12. Analysis of Volatile Flavor Compounds in Dry Wine by Gc-Ms,KongChengShi/Qingdao University of Science and Technology,0/15
  13. Study on the Meat Quality Characteristics of South Bay Bighead Carp,ZhaoLiang/Northwest University of Science and Technology,0/57
  14. A Comparative Study on Volatile Compounds in Different Types of Eggs,ZhangLei/Huazhong Agricultural University,0/183
  15. Effects of Plasma-Protein Powder on Flavor Compounds of Pork Meat,ChangRuiHong/Hefei University of Technology,0/29
  16. Effects of three kinds of plant phenolic compounds in Chinese style sausage lipid and protein oxidation,QinChunJun/Yangzhou University,0/49
  17. GC-MS Fingerprints of Quality Characters from Jinhua Ham,LvXiaoLei/Zhejiang Technology and Business University,0/73
  18. Studies on the Properties of Oat Sourdough Fermented by Lactobacillus Plantarum and Its Breadmaking Characteristics,ZhangQing/Jiangnan University,0/157
  19. Analysis of Quality of the Red Bud Taro and Study on Processing of Taro Puree,ChengYuanZhen/Hefei University of Technology,0/42
  20. Studies on the Flavor Characteristics of Duck Soup and Technics of Making Duck Flavoring,ZhangYin/Hunan Agricultural University,0/252
  21. Nfluence of Ethylene on the Quality of Peach Fruit and Its Physiological Mechanism during MA Storage,GuoYanPing/Northwest University of Science and Technology,0/459
  22. Study on the Vegetable Juices--Cloudy Pumpkin Juices and Cloudy Carrot Juices,QinLan/Jiangnan University,4/927
  23. Studies on the Standardized Production and Technology of Quality Improving of Xuanwei Ham,QiaoFaDong/China Agricultural University,12/462
  24. Preparation of Ginkgo (Ginkgo Biloga L) Cloudy Juice by Enzymatic Hydrolysis and Its Stability Mechanism,ZhangHui/Jiangnan University,4/429
  25. The Researches of the Processing Technology, Quality and Safety Evaluation of Layǘ,ZhangJinJie/Zhejiang University,0/90
  26. Study on Flavor Substances of Chongqing Traditional Bacon and Its Safety,WuJinFeng/Southwestern University,7/470
  27. Research on Meat Quality of GanNan JueMa Swine,ZhangFuJuan/Gansu Agricultural University,1/258
  28. Effects of Exogenous Ethylene Treatments on the Flavor and Relative Physiological Mechanism of Peach Fruit in CA Storage,HuHuaLi/Northwest University of Science and Technology,3/300
  29. Study on Changes of Volatile Flavour Compounds of Dry Fermented Sausages during Processing,NiuShuang/China Agricultural University,10/443
  30. Priliminary Investigation of Methods for Study on Volatile Compounds of Xuanwei Ham,YaoPing/China Agricultural University,18/391
  31. Study on the Knead-Salting Processing and Affects for the Flavor and Quality of Jinhua Ham,Zeng/Nanjing Agricultural College,1/453
  32. Analysis of Shrimp Flavor and Preparation of Shrimp Flavoring Base,MengShaoFeng/Jiangnan University,21/800
  33. Studies on the Use of California Almond Flour in Dough and Moon Cake of Guangdong Style,JiaChunLi/Jiangnan University,2/461
  34. Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams,ZhuJianHui/Nanjing Agricultural College,7/508
  35. Studies under Ultra-high Pressure on Flavor Components in Muscle of Sheep,YueZhiGuo/Inner Mongolia Agricultural University,11/280
  36. Study of Changes of the Qualities of Cookies during Shelf Life and Improvements of Formula,ChenJuan/Jiangnan University,3/303
  37. The Study of Influence Factors on Potato Puree’s Quality,YangZuo/Jiangnan University,0/292
  38. Study on the Extraction Method of Volatile Flavor Components in Kiwifruit Wine,ShiYaGe/Northwest University of Science and Technology,0/410
  39. Flavor of soy sauce fermentation process variation and process optimization studies,ZhangHaiZhen/Zhejiang Technology and Business University,6/469
  40. Vintage Shaoxing rice wine flavor analysis and characterization,JiangChao/Zhejiang University,0/321
  41. Research on Meat Quality of Blue Peafowl,YanXiaoJuan/Gansu Agricultural University,1/100
  42. Investigation on Processing Technology and Uniform Ripening of Camembert Cheese,ZhengZhiQiang/Tianjin University of Science and Technology,0/99
  43. Preliminary Research on Quality of Broad Bean Paste,LeiHongJie/Jiangnan University,2/271
  44. Study on Flavoring Preparation and Astaxanthin Extraction of Crayfish Head,QianFei/Jiangnan University,1/325
  45. Studies on the Smoking Processing Technology of Pseudosciaena Crocea and Squid,WangHongHai/Zhejiang Technology and Business University,0/189
  46. Study on the Formation and Changes of Volatile Compounds in Pickled Mustard Tuber during the Pickling Process,LiuMingChun/Chongqing University,1/206
  47. Effect of Postharvest Treatment with Organic Acids on Volatile Compounds and Quality of Peach Fruit (cv. Hakuho) during Storage,ZhangHuaiYu/Gansu Agricultural University,0/94
  48. Study on Volatile Flavor Compounds during Postharvest Storage in "Hetau" Melon,ZuoZiYan/Inner Mongolia Agricultural University,0/46
  49. Preparation of Aquatic Flavoring and Investigation of Physiological Activity of Protein Hydrolysate from Samll Yellow Croaker Scraps,WangZuo/Zhejiang Technology and Business University,0/196
  50. A Comparative Study on Meat Quality of Tiger Frog (Hoplobatrachus Rugulosus) from Different Regions of China,XiaMingMing/Zhejiang Normal University,0/85

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