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Keyword [Storage Temperature]
Result: 81 - 100 | Page: 5 of 9
81. Research On The Ice-temperature Storage And Effects Of Dormant And Temperature On Physiological Characteristics Of Crucian
82. Theoretical And Experimental Research Of Thermochemical Sorption Heat Storage At Middle–low Temperature
83. Study On Non-reducible Barium Titanate Based Energy-storage Ceramics
84. Effects Of Different Starter Cultures And Storage Temperature On Quality Of Fermented Mutton Sausages
85. Effect Of Different Freezing Methods,Storage Temperature And Thawing Methods On The Quality Of Pengze Crucian Carp(Carassius Auratus Var.Pengze)
86. Study On The Fresh Keeping Of Portuguese Oyster (Crassostrea Angulata) By Using The Compound Of Polysaccharide From Pullulan
87. Study On The Effect Of Ozone Gaseous On The Preservation Of Steamed Bread
88. Research On The Postharvest Physiology And Fresh-preservation Technology Of Xiang Lotus Seed During Storage
89. Effect Of Different Storage Temperature On The Quality And Microorganism Of Pasteurized Milk
90. Studies On Storage Technology Of Cassava And Sweet Potato
91. Study On Post-Harvest Storage And Simple Cold Chain Of Lingwu Long Jujube
92. Study On Taste Components And Quality Variation Of Grass Carp Meat
93. The Effects Of Freezing,Thawing On The Quality Of Spanish Mackerel And Storage Temperature On The Quality Of Pacific Saury
94. Effect And Mechanism Of Flaxseed Gum On Starch Retrogradation And Its Application In Pork Sausage
95. Effect Of Storage Temperature And Heat Treatment On Storage Quality Of Fresh-cut Pitaya
96. Effects Of Storage Temperature And Time On Protein Phosphorylation In Postmortem Ovine Muscle
97. Study On Storage Quality Of Fresh-Cut Radish Treated With Ultraviolet And Coated Film
98. Study On The Key Processing Technology Of Spicy Ready-to-eat Hill Potherbs Product And The Quality Change Under Different Storage Temperature
99. The Effect Of Different Storage Temperatures Combined With Vacuum Packaging On Mutton Quality During Storage
100. Effect Of Nisin Addition And Storage Temperature On The Quality Change Of Sour Meat
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