Conservation and cultural intersections within Hong Kong's snake soup industry.
- Published in:
- Oryx, 2023, v. 57, n. 1, p. 40, doi. 10.1017/S0030605321001630
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- Publication type:
- Article
Works matching Soup industry
Results: 14
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贵州红酸汤产业关键技术升级与应用发展.
- Published in:
- China Brewing, 2024, v. 43, n. 1, p. 261, doi. 10.11882/j.issn.0254-5071.2024.01.041
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- Article
3
SHAPE-SHIFTING 3D-PRINTED FOOD MAY SOUP UP INDUSTRY.
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- TCE: The Chemical Engineer, 2017, n. 913/914, p. 24
- Publication type:
- Article
4
A fluid and heat flow problem arising in the soup-canning industry.
- Published in:
- Quarterly Journal of Mechanics & Applied Mathematics, 2000, v. 53, n. 4, p. 583, doi. 10.1093/qjmam/53.4.583
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- Article
5
Preparation of soup from Talang Queenfish, Scomberooides commersonnianus, European chub, Squalius cii, and butterfish, Drepane punctata caught from the Oman Sea and evaluating their quality and shelf life during storage at ambient temperature.
- Published in:
- Aquatic Animals Nutrition, 2025, v. 10, n. 4, p. 1, doi. 10.22124/janb.2025.28334.1255
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- Publication type:
- Article
6
Utilization of Paper Pludge Wastes for Treatment of Wastewater from Food Processing Industries.
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- Pakistan Journal of Analytical & Environmental Chemistry, 2012, v. 13, n. 2, p. 17
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- Publication type:
- Article
7
Sequencing Batch Reactor: A Sustainable Wastewater Treatment Option for the Canned Vegetable Industry.
- Published in:
- Sustainability (2071-1050), 2025, v. 17, n. 3, p. 818, doi. 10.3390/su17030818
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- Publication type:
- Article
8
酸汤- 蓝莓饮料发酵工艺优化及品质测定.
- Published in:
- Packaging & Food Machinery, 2023, v. 41, n. 6, p. 53, doi. 10.3969/j.issn.1005-1295.2023.06.008
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- Publication type:
- Article
9
贵州米酸汤中呈味物质对滋味的影响.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 303, doi. 10.16429/j.1009-7848.2022.10.033
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- Article
10
然抗氧化剂对红酸汤发酵过程中亚硝酸盐含量 及品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 6, p. 1935
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- Publication type:
- Article
11
Comparison of non-volatile flavor compounds in Stropharia rugosoannulata soup processed by different methods.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 10, p. 4025, doi. 10.1007/s13197-022-05446-9
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- Publication type:
- Article
12
凯里红酸汤微胶囊制备及其工艺优化.
- Published in:
- China Brewing, 2022, v. 41, n. 2, p. 149, doi. 10.11882/j.issn.0254-5071.2022.02.025
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- Publication type:
- Article
13
Effect of long‐term heat exposure on rheological and intrinsic water characteristics of bone‐derived beef stocks.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 700, doi. 10.1002/mrc.4831
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- Publication type:
- Article
14
Plants traditionally used to make Cantonese slow-cooked soup in China.
- Published in:
- Journal of Ethnobiology & Ethnomedicine, 2018, v. 14, p. 1, doi. 10.1186/s13002-018-0206-y
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- Publication type:
- Article