spoilage organisms - Globe Thesis

Keyword [spoilage organisms] Result: 21 - 38 \| Page: 2 of 2
21.	Identification Of Specific Spoilage Organisms And Quorum Sensing Signal Molecules (DKPs) On Refrigerated Large Yellow Croaker,Pseudosciaena Crocea
22.	Study On The Preservation Effect And Antibacterial Mechanism Of Tea Polyphenol For Refrigerated Turbot (Scophthalmus Maximus)
23.	Microbial Diversity And Shelf-life Predictive Model Of Bulk Sauced Duck Products
24.	Quality Changes Of Sturgeon Caviar During Low Temperature Storage And Source Of Microorganism Contamination In Processing
25.	Studies On The Molecular Modification Mechanism Of Chitosan Derivatives And Its Application In Preserving Of Silver Pmfret
26.	Analysis Of Special Spoilage Organisms And Targeted Anti Microbial Technology On Beef During Ice Storage
27.	The Ice Fresh Chicken Corruption Advantage Bacterium Group And Chemical Bacteriostatic Agent Research
28.	Study On The Key Technology Of Quality Control For The Muscle Of Crisped Grass Carp
29.	Identification Of Specific Spoilage Organisms And Their Effects On The Physiochemical Properties Of Little Yellow Croaker
30.	Studies On The Quality Changes Of Red Swamp Crayfish And Its Specific Spoilage Organisms During Low Temperature Storage
31.	Desalting Process And Spoilage Microflora Analysis In Pickles And Its Preservative Study Based On ε-polylysine
32.	Isolation And Identification Of Specific Spoilage Organisms In Porcine Patties And Establishment Of Shelf Life Prediction Model
33.	Changes In Refrigeration Quality Of Lateolabrax Japonicus Fillets And Isolationidentification Of Its Specific Spoilage Organisms
34.	Identification of low molecular weight compounds produced or utilized by psychrotrophic meat spoilage organisms
35.	Characterization and Control of Psychrotolerant Bacterial Spoilage Organisms Associated with Pasteurized Fluid Mil
36.	Effects Of Water Activity On Carbon Source Utilization Capacity Of Specific Spoilage Organisms Isolated From Lightly Salted Large Yellow Croaker
37.	Quality Changes And The Dominant Spoilage Organisms Of Japanese Sea Bass (Lateolabrax Japonicas) During The Cold Storage
38.	Development Of Fluorescence Immunoassay For Detection Of Egg’s Spoilage Organisms Based On Quantum Dots
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