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Keyword ["fresh seafood" enterprises]
Result: 141 - 160 | Page: 8 of 10
141. Study On Fresh-Keeping Of Eggs With Chinese Herbal Extracts
142. Isolation, Culture And Biochemical Determination Research Of Fresh Water Algae
143. Study On Establishing The Long-term Mechanism For Formula Fertilization By Soil Testing
144. Study On Evaluation System In New Combination Of Fresh-eating Waxy Corn
145. Studies On The Quality Characteristics And Fresh Keeping Technologies Of Post-harvest Pleurotus Nebrodensis And Agaricus Bisporus
146. The Preservation And Sterilization For China Jujube By Chlorine Dioxide Gas
147. Improvement Of Technical System For Sperm Proteomics And Analysis Of Proteins In Fresh And Frozen Sperm In Goat
148. Morphological And Molecular Taxonomic Studies Of Nine Species Of Myxosporeans (Myxozoa: Myxosporea) Parasitic In Fresh Water Fishes
149. Study On Key Technologies For Preservation Processing And Storage Of Instant Waxy Corn
150. Effects Of Sulfur Concentration In Nutrient Solution On Physiological And Biochemical Characteristics And Quality Of Garlic
151. Study On The Application Of Ionized Air In The Fresh-Keeping Of Cucumber
152. Studies On Photosynthetic Characteristics And Correlation Character Of Fresh Jujuba
153. The Genetic Identification And Fruit Quality Analysis Of The Variations In Citrus
154. Effects Of Potassium In Nutrient Solution On Physiological And Biochemical Characteristics And Quality Of Garlic
155. Study On Postharvest Quality And Physiological Effect Of "Winter- Jujube" By Ozone Ice Coating Film
156. Studies On The Preservation Technology Of Fresh Zanthoxylum Schinifolium Sieb Et Zucc. And Degradation Thchnology Of Pesticides On Z.S.sieb Et Zucc.
157. Anti-pathogenic Fungi & Fresh-keeping Activity Of Sophorolipids And The Development Of New Preservative
158. Evaluation On The Characteristics Of Melon Cultivars For Fresh Cut Processing And Study Of Fresh Keeping Technologies
159. Five Kinds Of Trees Transpiration Rate Research In Qiqihaer Area
160. Study On Fresh Keeping Effect Of Red Globe Grape Within Storage Period By Antagonistic Bacteria P1 And P5
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