Crayfish - Globe Thesis

Keyword [Crayfish] Result: 61 - 75 \| Page: 4 of 4
61.	The Growth And Decline Of Microorganisms And The Influence On Quality Of Frozen Cooked Crayfish During Processing
62.	Cadmium Accumulation Characteristics And Inhibitory Effect Of Quicklime In Rice-Crayfish Coculture Mode
63.	Study On The Eating Safety And Process Control Of Uncooked Crayfish (Procambarus Clarkii)
64.	Study On Key Technology Of Quality Improvement Of Ready-to-eat Crayfish Tail At Room Temperature
65.	Preparation Of Ag@Au NPs Solid Phase Array Substrate And Its Application In SERS Detection Of Particular Antibiotics In Crayfish
66.	Study On The Eating Safety Of Cooked Crayfish (Procambarus Clarkii) And Its Process Control
67.	Study On The Quality Characteristics And Flavor Formation Mechanism Of Crayfish During The Steaming And Boiling Process
68.	Fabrication Of Crayfish Shells-Derived Carbon Dots And Their Applications In The Detection Of Phenolic Pollutants
69.	Correlation Between Extraction Characteristics Of Astaxanthin And Chromogenic And Antioxidant Properties Of Crayfishduring Hot Processing
70.	Establishment And Application Of HACCP System In The Production Of Spicy Crayfish
71.	Effects Of Electron Beam Irradiation And Bacteriostatic Agent On Preservation And Quality Of Crayfish
72.	Extraction,Identification And Quantitative Estimation Of Microplastics In Crayfish Based On Raman Imaging
73.	Study On The Quality Of Crayfish In Different Culture Patterns And The Quality Changes During Frozen Storage
74.	Changes In The Composition Characteristics Of Cephalothorax Phospholipids And Optimization Of Alcohol Extraction Process Before And After Boiling Processing Of Crayfish
75.	Application And Mechanism Of Compound Bio-Preservatives In Frozen Conditioned Crayfish
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