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Result: 81 - 100 | Page: 5 of 8
81. Study On The Effects Of High Hydrostatic Pressure, Ultrasonication, And Heat On Mulberry (Morus Moraceae) Juice Quality Characteristics
82. Influence Of Hot-air, Microwave-vacuum, And Far-infrared Catalytic Drying On Drying Kinetics And Quality Of Tomato Slices
83. Production Of Wine From Tomato(Lycopersicon Esculentum Mill.)Using Saccharomyces Bayanus, BV818
84. Physiochemical Indexes And Colour Changes During The Fermentation Process Of Purple Sweet Potato Wine
85. Effect Of Cooking Egree On Texture Profile Analysis And Colour Of Stewed Chicken Legs
86. Analysis Of Pesticide Residues And Metal In Lutein And Capsanthin
87. Study On The Vartation Of Nutrient Contents And Colour In Satsuma Mandarin Can During Processing And Storage
88. Study On Sausage Quality Effect Of Using Sodium Isoascorbic Acid,Nisin And Monascus Colour For Part Of Sodium Nitrite
89. Influence Of Oak Chips And Plant Extracts On Phenolics Composition And Colour Parameters Of Blueberry Wines During Bottle Storage
90. Preparation Of γ-Ce2S3 Inclusion Pigments And Study Of Colour Performance
91. Research On The Solid-type Time–temperature Indicators
92. Curing Colour And Microbial Successionof Fermented Rabbit Jerkyand Its Physico-Chemical Properties
93. The Effect Of Dehydrogenase Enzymes Activity In Glycolysis On The Colour Stability Of Mutton During Postmortem
94. Influence Of Lipid Oxidation On Beef Colour Stability
95. Research On Technoligical Process And Properties Of Potato As Staple Food During Hot-air Drying
96. A Comparative Study And The Coating Modification Of Silica Sands
97. Improvement Of Stability Of Copper Wire Bonding
98. Study Of The Lipid-Soluble Pigments Of Green Tea And The Detection Of Lead Chrome Green Added In Tea Based On Spectroscopy
99. Application Of Digitalisation Of Three-primary Colour On Smartphones To Analytical Chemistry
100. Preparation Of Carboxymethyl Cassia Seed Gum And Its Application In The Reactive Dye Printing
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