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Keyword [Modified Atmosphere Package]
Result: 1 - 20 | Page: 1 of 1
1. The Study Of Fresh-cut Carrot Physiology And Fresh-cut Technology
2. Research On Mechanism And Application Of Fruit And Vegetable In Modified Atmosphere Package With Micro-perforated Film
3. Effects Of Vibration On Respiration And Modified Atmosphere Package Quality Of Cherry-tomato
4. Research On Preservation Technology Of Pseudosciaena Crocea With Controlled Freezing-point And Modified Atmosphere Packaging
5. Studies On Effect Of Preservation Of Fresh-cut Potato With Modified Atmosphere Package
6. Effect Of Map And Hypobaric Storage On Senescence And Quality In Water Bamboo Shoot (Zizaniz Caduciflora Turez.) After Harvested
7. Research On Preservation Technology Of Tilapia Fillet With Controlled Freezing-point And Modified Atmosphere Packaging And Shelf Life Predictive Model
8. The Effects Of Low-dose Gamma Rays On The Quality Of Fresh Walnuts During Refrigeration And Shelf Life
9. Study On The Preservation Technology And Endogenous Formaldehyde Content Control Method Of Shiitake Mushroom
10. Studyon The Controlled Atmosprhere Storage Technology Of Fresh Pork
11. The Modeling Of Spoilage Bacterial Growth In Chilled Beef With Modified Atmosphere Packaging
12. Effect Of Map Combined With Nutural Perservative On Quality And Bacterias Of Large Yellow Croaker(Pseudosciaena Crocea)
13. Studies On Technology And Preservation Mechanism Of Modified Atmosphere Package And High CO2 Under Controlled Freezing Point For Grape
14. Research On High Hydrostatic Pressure Treatment On Quality Of Trichiurus Lepturus During Cold Storage
15. Study On Technology Of Re-conditioning Pork Tenderloin Products
16. Study On Retarding The Aging Process Of Brown Rice By Modified Atmosphere Package
17. The Study On Storage And Preservation Of Fresh Raspberry
18. Study On The Effects Of Packaging Materials And Gas Ratio On Postharvest Physiology And Quality Of “Xizhoumi 17” Melon
19. The Quality Deterioration And Controlling Method Of Mulberry Leaf Vagetables After Harvest
20. The benefits of oxygen scavenging technology on overwrapped beef cuts in a modified atmosphere package
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