Fresh-cut vegetables - Globe Thesis

Keyword [Fresh-cut vegetables] Result: 1 - 20 \| Page: 1 of 1
1.	Studies On The Rinsing, Browning Controlling And Packaging Techniques Of Fresh-cut Vegetables
2.	The Research Of The Effect Of Nanocomposite Packaging Technology On Supermarket Steamed Bread And Dishes
3.	Effect Of Low Temperature Steam Treatments On Inactivation Of Microbe And Quality Of Fresh-cut Vegetables
4.	Effect Of Temperature On The Quality Characters Of Fresh-cut Vegetables And The Predictive Model Construction Of The Shelf-life
5.	Study On Quality Control Technology Of Fresh-cut Vegetables----Fresh-cut Potato And Lotus Root
6.	Design Of Modified-Atmosphere Packages For Three Kinds Of Fresh-Cut Vegetables
7.	Study On Elimination Of Salmonella Typhimurium On Fresh-cut Cucumber Slices
8.	The Effect Of BALO On Controling Pathogens Growth On Fresh-cut Fruits And Vegetables
9.	Study Of Cleaning Process And Quality Control On Lettuce
10.	Studies Of Irradiation Effect On Quality Of Fresh-cut Vegetables
11.	Studies On The Effects And Mechanisms Of Pressurized Argon And Its Combined Treatments On Fresh-keeping Of Fresh-cut Green Pepper And Cucumber
12.	Effects Of Cold Shock And Heat Shock Treatments On Senescence Physiological Properties Of Fresh-cut Vegetables
13.	Effect Of Transport Vibration On Three Kinds Of Fresh-cut Vegetables
14.	Study On The Application Of Washing Method To The Treatment Of Fresh-cut Lettuce And Cherry
15.	Evaluation Of Microial And Chemical Risk Factors Of Fresh-Cut Vegetables During Processing And Marketing
16.	Study On The Quality And Mechanism Of Ultrasound/Coating Combined With Modified Atmosphere Treatment On Fresh-cut Lettuce And Cucumber During Cold Storage
17.	Damage Of Fresh-cut Vegetables During Centrifugal Dehydration And Rheological Properties Of Cucumber
18.	Development And Application Of Modified Atmosphere Packaging Bags With Silicon Rubber Window Of Four Fresh-Cut Vegetables
19.	Investigation on factors influencing ultrasound-assisted surface decontamination of fresh and fresh-cut vegetables
20.	The Effects Of Electrolyzed Functional Water On The Removal Of Pesticide Residues And Quality In Fresh-cut Vegetables
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