fresh-cut potato - Globe Thesis

Keyword [fresh-cut potato] Result: 1 - 20 \| Page: 1 of 2
1.	Study On Storage Qualities Of Fresh-cut Potatoes
2.	Investigation On The Quality Control Techniques In Fresh-cut Potatoes
3.	Browning Inhibition Of Fresh-cut Potato
4.	Studies On Effect Of Preservation Of Fresh-cut Potato With Modified Atmosphere Package
5.	Study On Quality Control Technology Of Fresh-cut Vegetables----Fresh-cut Potato And Lotus Root
6.	Studies On Techniques And Mechanism Of Inhibiting The Browning Of Fresh-cut Potatoes
7.	Study On The Browning Enzymes And Substrates Of Fresh-cut Potato
8.	Mechanism Of Ultrasound Inhibiting Enzymatic Browning Of Fresh-cut Potato
9.	The Research Of Fresh-cut Potato Preservation Technology
10.	Research On Fresh-cut Potato Browning Mechanism
11.	Sprouting Inhibition Mechanism And Processing Quality Of Potato Tubers Influenced By Exogenous Ethylene
12.	Electrostatic Field Combined With Barrier Packaging For The Preservation Of Potatoes And Fresh-cut Potato
13.	Preliminary Study On The Technique And Mechanism Of Pre-cutting Treatment To Inhibit Fresh-cut Potato Browning
14.	Effect Of Packaging Preservation Technology On Potato Quality And Preliminary Design Of Solid Enzyme TTI
15.	Study On The Technique And Mechanism Of 3-mercapto-2-butanol To Inhibit The Browning Of Fresh-cut Potato
16.	Research On Aspartic Acid Inhibiting The Browning Of Fresh-cut Potatoes
17.	Study On Technique And Mechanism Of NaCl Solution Treatment On Potato Tuber To Inhibit Fresh-cut Browning
18.	Research On The Mechanism Of Short-term Warming Inhibiting The Fresh-cut Potato Browning
19.	Regulation And Mechanism Of Cod Polypeptides On Browning Of Fresh-cut Potato
20.	Effects Of Ultra-high Pressure Treatment On Texture And Flavor Quality Of Fresh-cut Potatoes
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