TS29,Canned Food Industry

About 25 item dissertation in line with TS29,Canned Food Industry query results,the following is 1 to 50(Search took 0.097 seconds)

Preliminary Study on the Mechanism of Flavor Formation during the Processing and Storage of Ceramic-pot Sealed Meat,LiaoDingRong/Sichuan Agricultural University,0/45
Study on Processing Technology of Lentinula Edous Can and Application of HACCP,XiTian/Shanxi Agricultural University,0/77
Studies on Medicinal Lotus Seed Mini Cans Processing Technology,ShenJunYi/Hunan Agricultural University,0/7
The Study of Soft Can Technology and Quality Changes of Agrocybe Chaxinggu,PengJiTeng/Zhejiang University of Technology,0/26
Technological Research of Thermal Steirlization of Canned Freshwater Fishes with Low Heat Intensity,ZhangLuYao/Jiangnan University,0/167
Study on Resource Utilization of the Discharged Water in Mandarin Canning Production,WuDan/Zhejiang University,0/52
Research of Non-enzymatic Browning Mechanism and Browning Model of Canned Chinese Chestnut in Syrup,ShaoLanZuo/Zhejiang University,0/34
Research in Canned Apricot with Composite Packaging Production Technology,XuXiaoWei/Xinjiang Agricultural University,0/9
Nutritional Properties of Three Species of Small Sea Fish and Its Canned Food and Effects of Heating Treatment on Fish Quality,FengYuZuo/Shanxi University,0/20
Study on Processing Technology of Canned Guanxi Pomelo,Wu/Jiangnan University,0/193
Research on Applaction of Microwave Technology on Canned Apple,QianQingYin/South China University of Technology,0/31
Studies on Determination and Migration of Bisphenol-a Related Compounds in Canned Foods,ZouYinYan/Zhejiang Technology and Business University,0/85
Research on Non-sulfur Anti-browning of Canned Agaricus Bisporuss and Litchi,ZhangZuoZuo/Jiangnan University,0/120
Instant fungus products processing and storage characteristics of,LinShaoXia/Fujian Agriculture and Forestry University,2/189
Multi-frequency pulse electronic tongue Changli origin for the detection of red wine,DingChunZuo/Northwest University of Science and Technology,2/213
Canned France Beans Sterilization Research in Safety Produce,YangJu/Southwestern University,0/147
Studies on the Elimination of White Spots Used Hesperidinase and GC Analysis of Methylamine Phosphorus Residues in the Canned Mandarin Orange,LiuZhan/Hunan Agricultural University,0/124
Study on the Application of HACCP in Manufacturing Canned Luncheon Meat,ShiMin/Jiangnan University,1/352
Process and Rheological Properties of Sauce-Type Canned Abalone,HuangJuQing/Fujian Agriculture and Forestry University,0/150
Study of canned abalone viscera sauce,ChiYuFen/Fujian Agriculture and Forestry University,3/126
Study on Improving Seasoned-Canned Meat Shape by Ultrasound Treatment and Transglutaminase,GuanJunFeng/Southwestern University,0/38
The Effects of Food Constituents and Natural Preservatives on the Thermal Resistance of Spores of Bacillus Stearothermophilus,WangTao/Jiangnan University,0/161
Studies on the Key Technologies and Heat Transfer Mathematical Model of Canned Abalone,YeZuoZuo/Fujian Agriculture and Forestry University,5/172
Hazard Analysis and Establishment of HACCP Management System of Canned Pickle Bamboo Shoot Slice,LuoLiChun/Jimei University,0/77
Study on the Processing of Citrus Segment Membrane Peeling with the Method of Fermented and Enzymatic Combination,ZhangZhiPing/Nanjing Agricultural College,0/1