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Keyword [thermal inactivation]
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1. The Study On Non-thermal Inactivation And Sterilization Technology & Equipment Of Fresh Apple Juice
2. Study On Non-thermal Inactivation Of Peach Juice By High Intensity Pulse Electric Field
3. The Research Of Thermal Stability And The Kinetic Of Thermal Deactivation In α-Amylase With The Addition Of Auxiliaries
4. Study On Non-thermal Inactivation Of Cabbage Juice By High Intensity Pulse Electric Field
5. Thermal Stability Of Pectinase And Its Application In Bioscouring On Cotton Fabric
6. The Variation Of Lipoxygenase Activity During Malting
7. The Population Dynamic Changesof Bacillus Cereus In Infant Formulaand Dissolving Infant Formula
8. Inhibition Kinetic Model And Mechanism Of Cinnamaldehvde Against Food-borne Pathogens
9. Development Of Growth Model And Thermal Inactivation Model Of Salmonella In Chilled Beef
10. Thermal Inactivation/growth Model Of Staphylococcus Aureus In Pork
11. The Inactivation Mechanism Of Organic Acid Combined With Physcial Methods On Polyphenoloxidase And Its Application
12. Development And Validation Of Predictive Models For The Growth And Thermal Inactivation Of Salmonella Spp.in Ready-to-eat Tuna
13. Developing Pasteurization Technology For Red Pepper Powder Using Radio Frequency Heating
14. The effect of pH on polygalacturonase and pectin methylesterase activity in crude extracts and their thermal inactivation kinetics
15. Effect of beef product structure and sublethal cooking history on Salmonella thermal inactivation
16. Microbiological, thermal inactivation, and sensory characteristics of beef eye-of-round subprimals and steaks processed with high-pressure needleless injection
17. Thermal inactivation kinetics of Escherichia coli and Alicyclobacillus acidoterrestris in orange juice
18. Methodological And Mechanistic Studies On Pasteurization Of Almond Kernels Using Controlled Atmosphere Assisted Radio Frequency Energy
19. Study On The Enzymatic Properties And Passivation Effects Of Two Forms Of Polyphenol Oxidase In Lijiang Snow Peach
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