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Keyword [Green peppers]
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1. Studies On Improving Microbial Food Safety Of Fresh-Cut Green Peppers
2. Effect Of Compressed Noble Gas And Chitosan Coating On Preservation Of Fresh-Cut Green Peppers (Capsicum Annuum L.)
3. Study On Color Protection And Preparation Of Green Vegetables Of Chinese Style Fast Food Of Cold Chain
4. Study On Effect Of Modified Atmosphere Packaging On Quality Of Fresh-Cut Green Peppers And Its Mechanism
5. Research Of Processing Key Technology Of Fresh-cut Green Peppers And Snap Beans
6. Basic Data Analysis Of Main Green Pepper Cultivars And Quality Change Observation Of Green Pepper During Cooking And Distribution Process
7. Application Of Combined Irradiation And Preservatives Treatment On Fresh-Keeping Of Fried Green Peppers
8. Research On The Extraction Of Nobiletin And Compound Preservative Application
9. Effect Of Mayonnaise On Flavor Of Green Peppers
10. Effect Of Lipid And Abscisic Acid Agent Treatment On Chilling Injury In Postharvest Green Peppers
11. Effect of ozone and chlorine dioxide treatments used in perishable food applications on polymeric materials: Changes in mechanical, thermal and mass transfer properties
12. Study On The Preparation Of Polylactic Acid/TiO2/GO Antibacterial Double-layer Membrane And The Preservation Effect On Green Peppers
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