Font Size: a A A
Keyword [Shrimps]
Result: 1 - 20 | Page: 1 of 2
1. Bioaccumulation Of The Hepatotoxic Microcystins In Aquatic Animals Of Lakes Chaohu And Taihu With Potential Risk To The Safety Of Aquatic Products
2. Study On Ultra-High Pressure Processing Technology Of Shelled Fresh Shrimps
3. Development Of Shelled Penaeus Shrimp With Long Shelf-life At Room Temperature
4. Research On The Preserving And Antimelanosis Techonology Of Penaeus Shrimps And Trachypenaeus Curvirostris
5. Study On The Drying Technology Of White Shrimps
6. Studies On Preservation Technology Of Shrimps During Partially Frozen Storage And Biochemical Characteristics Of PPO
7. Comparative Studies On 2-DE Protein Patterns Of Shrimp Meats
8. Study On Water Holding Capacity Improvement Of Prepared Frozen Shrimp
9. Study On The Technology Of Vacuum Frying For The Breaded Shrimp
10. A Research Of Key Processing Technology And Pilot Scale Test For Ready-to Eat Penaeus Vannamei Products
11. Identification Of Toxigenic Vibrio Parahaemolyticus In Shrimps And Control Effect Of Antimicrobial Peptides
12. The Preparing Instant Pucai Dish Combined With Rehydrated Shrimps
13. Microbial Predictive Model And Quantitative Risk Analysis For Evaluation Of Intervention Technologies On Reduction Of Vibrio Parahaemolyticus In Peeled Shrimp
14. Study On The Quality Improvement Technology Of The Peeled Penaeus Vannamei Shrimp During Freezing Preservation
15. Research On Bio-inspired Lightweight Anti-impact Structure And Its Mechanical Analysis
16. Monitoring And Exposure Assessment Of Drug Resistance Of Vibrio Parahaemolyticus In Commercial Shrimps
17. Study On The Detection Of Nitrofuran Metabolites Residues In Shrimps
18. Resistance,Genetic Diversity And Rapid Detection Methods Of Vibrio Parahaemolyticus Recovered From Commonly Consumed Aquatic Products In Shanghai
19. The Effect Of Ice Temperature Preservation Technology Combined With Biological Preservation Agent On The Quality Of Chinese Shrimp
20. Study On The Process Technology Of Purple Breaded Shrimps By Vacuum Fried
  <<First  <Prev  Next>  Last>>  Jump to