Font Size: a A A
Keyword [Preservation]
Result: 181 - 200 | Page: 10 of 10
181. Study On Antibacterial And Antioxidant Activities Of Royal Jelly Proteins And Its Application In Meat Preservation
182. Study On Comprehensive Preservation Technology Of Sichuan-style Chicken Skewers
183. Identification Of Volatile Compounds As Quality Markers And Preservation In Dezhou Braised Chicken
184. Rearch On Comprehensive Preservation Packaging Technology Of Strawberry And Honey Peach
185. Construction Of Engineering Strain With High Production Of TGase And Study On Optimization And Application Of Modified SPI Films
186. The Screening Of Preservatives And Comprehensive Preservation Research Of Cool Deer Meat
187. Study On The Anti-Mirobial Activity And Application Research Of Carboxymethyl Konjac Glucomannan
188. Research On Process Of Phytic Acid Extraction And Effect Of Preservation Of Fresh-cut Apple
189. Study On Electromagnetic Radiation Technology To Refresh Living Bamboo Shoots
190. The Study Of Flame Retardant Gradient Distribution And The Relationship Between Polymer Flame Retarded Materials And Various Properties (Fire Resistance Etc.)
191. The Preservation And Development Of Wei Xian Blue Printing Techniques
192. Effect Of Malonic Acid On Fresh-keeping Of Chives And Chives Stem
193. Studies On The Critical Production Technology Of The Prepared And Chilled Instant Sharkskin
194. Study On The Process Of Differential Pressure Humidicool Preservation Of Winter Moso Bamboo Shoots
195. Surface Modification Of Nanosilica And Its Application In Preservation Of Cultural Relics
196. A Study Of Preservation Technique On Wet Raw Noodles
197. Study On The Preservation Of White Shrimp (Litopenaeus Vannamei) Under Controlled Freezing-point Storage And Modified Atmosphere Packaging
198. Study On The Storage And Comprehensive Utilization Of Chimonobambusa Utilis Bamboo Shoots
199. Study On Preservation Of Fresh-wet Noodles
200. Study On The Extraction,concentration And Preservation Of Lupulin
  <<First  <Prev  Next>  Last>>  Jump to