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Keyword [Storage and Preservation]
Result: 21 - 38 | Page: 2 of 2
21. Effects Of Pre-treatments On The Storage Quality Of "Baldwin" Blueberry
22. The Study On Storage And Preservation Of Fresh Raspberry
23. Study On The Effect Of Temperature Combined With Low Voltage Electrostatic Field On The Storage And Preservation Of Zizphus Jujuba Mill Cv. Lingwu Changzao
24. Study On Storage And Preservation Technology Of Fresh Walnut Kernel
25. Effects Of UV-C And Heat Treatment On The Postharvest Quality Of Minimally Processed Water Bamboo Shoots
26. Study On The Technology And Mechanism Of Storage And Preservation Of Guizhou Crystal Grape At Low Temperature
27. Effect Of Low Power Microwave Treatment And Hypobaric Treatment On The Resistance To Antioxidation And Softening Of 'Kyoho Grape'
28. Study On The Development Of School-based Curriculum Of "Sweet Cherry Storage And Preservation" In Secondary Vocational Schools
29. Study On The Inactivation Effect Of Plasma Activated Water And Its Application In The Preservation Of Cherry Tomatos
30. Pre-harvest Physiological Regulator Combined With Post-harvest Low Temperature Electrostatic Field Study On The Fresh-keeping Effect Of Lingwu Changzao
31. Different Fresh-keeping Techniques Affect The Fresh-keeping Effect And Physiological Metabolism Of The Jingjiang Fragrant Taro After Harvest
32. Electrospinning To Prepare Antibacterial Nanofibrous Film And Its Application In Storage And Preservation Of Salted Duck Leg
33. Effect Of Three Fresh Zers On Quality Of Apple Storage
34. Effects Of Different Storage Measures On Postharvest Quality Of Cerasus Humilis
35. Effects Of Pre-harvest And Post-harvest EVA And CTS Coating On Mango Fruit Preservation
36. Quality Deterioration Of Wet Porphyra Yezoensis Vermicelli And Factory Design Of 1500-ton Annual Production
37. Study On Fresh Wet Yuba Joint Preservation Technology And Design Of Annual Production Of 2,000 Tons Of Fresh Wet Yuba Factory
38. Research On Composite Storage And Preservation Technology Of 'Tunisia' Soft-seeded Pomegranate
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