Font Size: a A A
Keyword [fresh-cut potatoes]
Result: 1 - 19 | Page: 1 of 1
1. Study On Storage Qualities Of Fresh-cut Potatoes
2. Effect Of High Oxygen On The Quality Of Fresh-cut Fruits And Vegetables
3. Investigation On The Quality Control Techniques In Fresh-cut Potatoes
4. Inhibition Effect Of Ginger Extract On Fresh-cut Potatoes Browning
5. Studies On Techniques And Mechanism Of Inhibiting The Browning Of Fresh-cut Potatoes
6. The Research Of Fresh-cut Potato Preservation Technology
7. Study Of Effect Of Super High Pressure On Quality Of Fresh-cut Potatoes
8. Effect Of Microwave态Ethanol Treatment On Enzymatic Browning Of Fresh-cut Potatoes
9. Research On Aspartic Acid Inhibiting The Browning Of Fresh-cut Potatoes
10. Effects Of Thyme Essential Oil On Fresh-Cut Potatoes Preservation And Preparation Of Active Packaging
11. Effects Of Ultra-high Pressure Treatment On Texture And Flavor Quality Of Fresh-cut Potatoes
12. Study On Browning Inhibition Of Glutamic Acid Solution On Fresh-cut Potatoes
13. Effect Of Electrolyzed Functional Water-ultrasonic Washing On Safety Quality And Enzymatic Browning Of Fresh-cut Potato
14. Study On The Inhibition Technology And Mechanism Of Seabuckthorn Extract On Browning Of Fresh-cut Potatoes
15. Study On The Inhibition Technology And Mechanism Of Isoleucine On Browning Of Fresh-cut Potatoes
16. Effects Of Modified Atmosphere Packaging And Pulsed Light On Browning And Nutritional Quality Of Fresh-cut Potatoes
17. Study On The Mechanism Of Stress Browning In Multi Temperature Zone Of Potato Gradient Slices
18. Effects Of Different Storege Periods And Oxalic Acid Treatment On Quality And Physiological Changes Of Fresh-cut Potatoes
19. Study On The Effect Of Acidic Electrolytic Water On The Physiological Characteristics Of Browning And Shelf Life Of Fresh-cut Potatoes
  <<First  <Prev  Next>  Last>>  Jump to