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Keyword [pickles]
Result: 41 - 60 | Page: 3 of 4
41. Research Of Volatile Components In Pickles During Fermentation
42. Isolation And Identification Of Spoilage Microorgnisms In Pickled Vegetable And Their Influence On Quality Of Pickles
43. Optimization Of The Extraction Conditions And Analysis Of The Changes Of Volatile Compounds In The Fermentation Of Traditional Sichuan Pickles
44. Study On The Sterilization,Brittleness-keeping And "Nitrite Peak" Inhibition Technology Of Low-salt Picked Lettuce By Ultra-high Pressure Treatment
45. Sichuan Pickles Cultural Tourism Product Development Research
46. Investigation On The Quality And Technology Condition Optimization Of New Carrot Pickles Using The Positive And Negative High-pressure Rapid Prepared Technique
47. An Annual Output Of 25,000 Tons Of Fan Sao Guang Series Project
48. Main Physical And Chemical Indicators And Microbial Diversity Analysis Of Fermented Jinzhou Pickles
49. Pickles Product Research Based On The Market Research
50. Effect Of Different Types Of Leuconostoc Mesenteroides To The Content Of D-/L-Lactic Acid And Quality In Sichuan Pickles
51. Establishment Of Shelf-life Prediction Model And Optimization Of Positive And Negative Pressure Production Technology For New Radish Pickles
52. The Application Of Compound Preservative In Pickles
53. The Effect Of Lactic Acid Bacteria Fermentation On The Texture And Flavor Of Lotus Root Kimchi
54. Research On High CO2 Cooperative Ultrasonic And Decompression Processing Technology Of Pickled Watermelon Skin
55. Desalting Process And Spoilage Microflora Analysis In Pickles And Its Preservative Study Based On ε-polylysine
56. Research On The Effects Of Addition Of Lactic Acid Before Fermentation On The Sensory Quality Of Radish Pickles
57. Optimization Of Technology Of Direct Vat Set Pickles Fermented By Lactic Acid Bacteria
58. Analysis Of The Flavor Characteristics Of Radish Pickles With Different Fermentation Methods And Selection Of The Starter Cultures
59. Screening,Identification And Application Of Nitrite-Degrading Lactic Acid Bacteria And The Enzymatic Properties Of NiRs
60. Effect Of Lactobcillus Fermentation On The Quality Of Pickled Baby-ginger
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