strawberry - Globe Thesis

Keyword [strawberry] Result: 21 - 40 \| Page: 2 of 8
21.	Rearch On Comprehensive Preservation Packaging Technology Of Strawberry And Honey Peach
22.	Anti-mold Coating Of Starch-based Materials Research
23.	Study On Brewing And Antioxidant Activity Of Mulberry-strawberry Wine
24.	Effcet Of Ultra-High Pressure Treatment On Sterilization, Enzyme Inactivation And Aroma Of Strawberry Juice
25.	The Research Of Process Crafts And Quality Of High Intensity Pulsed Electric Field Strawberry Juice
26.	The Preparation Of Carboxymethyl Chitosan And Application Research On Coating Fresh Strawberries
27.	Morphology-controlled Synthesis And Application Of PB Nanoparticles By Imidazolium Ionic Liquids And Strawberry-like PS/PBcomposite Microspheres
28.	Research On Selecting Excellent Yeast And Biological Characteristics From Strawberry In Hohhot
29.	Study On Process Of 15% Diniconazole · Imazalil Aerosol
30.	Study On Effect And Mechanism Of Hot Air Treatment Combined With MeJA On Postharvest Disease Of Strawberry Fruit
31.	Studies On Prediction Models For Fruit Decay And Shelf-Life Of Postharvest Strawberry
32.	Study On Application Of HACCP In Strawberry Juice Processing
33.	Permeating Calcium Fresh-Keeping Technologies And Production Quality Control Of Deepfreeze Strawberry
34.	Molecular And Physiological Mechanisms Of Structural Analogues Of1-MCP To Regulate Postharvest Ripening And Senescence Of Banana And Strawberry Fruits
35.	Study On Qualiyt And Efficiency Of The Whole Handling Process Of Frozen Strawberry Enhanced By Low-frequency Ultrasound
36.	Study On Establishment Of Quality Evaluation System For Individual Quick Freezing (IQF) Strawberry
37.	Preparation, Property And Application Of Nanocellulose/Chitosan Composite Film Based On Fruit And Vegetable Package
38.	The Synthesis Of3-Substitued Indolone By Heck Reaction In The Presence Of Palladium Catalyst And A New Technique Of Synthesis Of Strawberry Acid By PCC Oxidation
39.	Strawberry Freeze-Dried Product Of Process And Testing Methods
40.	Research On The Processing And Quality Chacterisitic Of Straeberry Or Amaranth Pigment Usage In Pork Sausages
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