potatoes - Globe Thesis

Keyword [potatoes] Result: 61 - 79 \| Page: 4 of 4
61.	Effect Of Electrolyzed Functional Water-ultrasonic Washing On Safety Quality And Enzymatic Browning Of Fresh-cut Potato
62.	Study On The Preparation Technology And Quality Characteristics Of Gluten-free Potato Noodles
63.	Design And Experiment Research Of Roller-guided Potato Automatic Fixed Weight Bagging Machine
64.	Study On Inhibition Of Enzymatic Browning Of Potatoes By Proline Treatment Before Cutting
65.	Study On The Inhibition Technology And Mechanism Of Seabuckthorn Extract On Browning Of Fresh-cut Potatoes
66.	Effect Of Cutting Styles And Cooking Methods On The Quality And Antioxidant Activity Of Fresh-Cut Sweet Potato(Ipomoea Batatas L.) Cultivars
67.	Study On The Inhibition Technology And Mechanism Of Isoleucine On Browning Of Fresh-cut Potatoes
68.	Fabrication And Mechanism Of Novel Nano Pesticides And Growth Regulators Of Potatoes
69.	Effects Of Modified Atmosphere Packaging And Pulsed Light On Browning And Nutritional Quality Of Fresh-cut Potatoes
70.	Study On Interspecific Browning Of Potatoes Based On Transcriptomic And Metabolomic
71.	Study On The Mechanism Of Stress Browning In Multi Temperature Zone Of Potato Gradient Slices
72.	Effects Of Different Storege Periods And Oxalic Acid Treatment On Quality And Physiological Changes Of Fresh-cut Potatoes
73.	Studies On The Quality Of Cooking Potatoes And The Processing Characteristics And Quality Improvement Of The Potatoes Noodle
74.	Study Of Sugar Metabolism During Low Temperature Storage And Rewarming Of Potatoes
75.	Evaluation Of Heavy Metal Pollution In Soils And Potatoes In Some Areas Of Guizhou And Study On Cadmium Threshold
76.	Study On The Effect Of Pretreatment On The Freshness Of Sweet Potatoes Under Different Pre-processing Conditions
77.	Effect Of Combined Radio Frequency With Oven Baking Process And Its Drying Characteristics Of Sweet Potatoes
78.	Design Of An Intelligent Storage System For Sweet Potatoes And Optimization Of Gas Component Concentration Distribution
79.	Study On The Effect Of Acidic Electrolytic Water On The Physiological Characteristics Of Browning And Shelf Life Of Fresh-cut Potatoes
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