科研产出
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1USE OF CONTROLLED ATMOSPHERES TO MAINTAIN POSTHARVEST QUALITY AND IMPROVE STORAGE STABILITY OF A NOVEL RED-FLESHED KIWIFRUIT (ACTINIDIACHINENSIS PLANCH. VAR. RUFOPULPA [CF LIANG ET RH HUANG] CF LIANG ET AR FERGUSON)
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来源:JOURNAL OF FOOD PROCESSING AND PRESERVATION
2Temperature abuse timing affects the rate of quality deterioration of postharvest broccoli during different pre-storage stages
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来源:SCIENTIA HORTICULTURAE
关键词: Broccoli Pre-storage Temperature Shelf-life Quality
年份:2018
3Decontamination of fresh-cut Chinese yams with ethanol, ascorbic acid and combinations following produce inoculations with Escherichia coli and Salmonella pathogens
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来源:JOURNAL OF FOOD SAFETY
年份:2018
4Effects of ethanol combined with ascorbic acid and packaging on the inhibition of browning and microbial growth in fresh-cut Chinese yam
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来源:FOOD SCIENCE & NUTRITION
关键词: ethanol; fresh-cut Chinese yam; modified atmosphere packaging (MAP); vacuum packaging
年份:2018
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