Dissertation　

About 41 item dissertation in line with Pickled query results,the following is 1 to 50(Search took 0.09 seconds)

  1. Microbial Diversity and Quality Analysis of Pickled Wax Gourd,ZhaoYongWei/Ningbo University,0/0
  2. Microflora Structural Analysis of the Poultry Products and GFP Labeling of the Dominant Spoilage Bacteria PJ-9,DingZuo/Nanjing Agricultural College,0/2
  3. Antimicrobial and Antioxidant Properties of Pickled and Dried Mustard and Its Application in Pork Preservation,WangChao/Xiangtan University,0/53
  4. Study on Organic Wastewater Treatment by Electrolysis in Case of Pickled Wastewater,DanYu/Northeastern University,0/29
  5. Research of Quality Change and Control Technology of Pickle Packed with Transparent Material,ZhaoXingE/Southwestern University,0/17
  6. Study on the Growth Dynamics Model of Characteristic Microorganisms and Cleaner Production Technology in the Low-salinity Pickled Mustard Tuber,LeiLanLan/Ningbo University,0/75
  7. Microbial Community Diversity Analysis during the Pickled Processing of Vegetable with Low-salinity,ChenXi/Ningbo University,0/131
  8. Isolation Identification and Characteristics of Salt-Resistant Lactic Acid Bacteria in Jinzhou Pickled Cucumber,QuLingTong/Bohai University,1/98
  9. The Effect of Different Pickled Methods and Metal Salts on the Quality of Preserved Eggs,ZhouZan/Hunan Agricultural University,0/89
  10. Study on Technique of Utilizing Wastes of Pickled Allium Chinense,MengZuo/Hunan Agricultural University,0/33
  11. Analysis of the Bacterial Biodiversity in Dongcai, a Traditional Pickled Mustard Product in Sichuan Province, China,DongLing/Sichuan Agricultural University,0/35
  12. Analysis on Microorganism of Lactic Acid Bacteria in Sichuan Yibin Pickled Mustard Vein,YinZuo/Sichuan Agricultural University,0/56
  13. Studies on Functional Activity of Pickled Greening Garlic and Separation and Properties of the Green Pigments,ZhaoXiaoDan/China Agricultural University,4/420
  14. Salted brine pickled characteristics and mass transfer kinetic analysis,DuLei/Nanjing Agricultural College,0/282
  15. Analysis on Volatility Composition and Sensory of Tuber Mustard and Pickled Tuber Mustard,YuanFang/Southwestern University,2/240
  16. Study on Physicochemical Indices and Processing Technology of Convenient Flavor Eggs,HouDaJun/Southwestern University,4/406
  17. Studies on the Quality and Processing Technique of Beiji Chili in Zixing City, Hunan Province,YinHua/Hunan Agricultural University,2/101
  18. Study on Compound Biological Preservatives Application in Pickle Vegetables,LiuLanHua/Hefei University of Technology,3/399
  19. Study on Salted Technics and Storing Technology of Salted Lanxi Radish,GaoQiong/Huazhong Agricultural University,3/416
  20. Research on Suitability Evaluation and Crispness in Pickled Cowpea,ZhouQingCao/Huazhong Agricultural University,10/248
  21. Content Changes of Nitrate and Nitrite in Pickled Cucumber,ShenJiBin/Huazhong Agricultural University,1/251
  22. The Preliminary Study of Bacteriocin Produced by Lactobacillus Plantarum and It’s Apply on Pickled Vegetable,ZhangAiQing/Sichuan Agricultural University,6/378
  23. Study on the Semifinished Product and the Flavor of Processing Pickled Potherb Mustard,ZhuZuo/Hunan Agricultural University,2/208
  24. Studies on Rheological Properties and Texture Evaluation of Jerusalem Artichoke and Pickled Jerusalem Artichoke Tuber,MengQingJun/Jiangsu University,1/237
  25. Study on Nutrients and Antioxidant Activity of Potherb Mustard during Pickling,HuYuXia/Zhejiang University,6/251
  26. Adaptability Evaluation of Cucumber Variety Resource in Pickling,DengXuHong/Northeast Agricultural University,2/103
  27. Study on the Main Nutriment and Microorganism Species of Pickled Ginger during Low Temperature Storage,LiShuHua/Sichuan Agricultural University,2/176
  28. The Study of Technologic Safety and Deleterious Microbe Control in the Process Flow of Shredded Pork with Pickled Mustard Tuber,XuBaoCheng/Southwest Agricultural University,0/215
  29. Study on Pressure-transform Tumble Curing Technology in Meat Processing,ZhanWenYuan/Jiangnan University,12/433
  30. Salting Technology for Pizza Cheese and Its Kinetics,ZhangTiQiang/Tianjin University of Science and Technology,1/98
  31. Study on the Formation and Changes of Volatile Compounds in Pickled Mustard Tuber during the Pickling Process,LiuMingChun/Chongqing University,1/206
  32. Study on Improving Seasoned-Canned Meat Shape by Ultrasound Treatment and Transglutaminase,GuanJunFeng/Southwestern University,0/38
  33. Pickled pepper varieties of stone processing cultivars adaptive research,LiuFangZuo/Southwestern University,0/60
  34. Salt Yibin sprouts research and product evaluation textural properties,LiBo/West China University,0/84
  35. Study on Quality Variation and Management Technology of Mackerel During Curing and Drying,YangPeng/Zhejiang University of Technology,0/82
  36. Studies on the Technoglogy of Curing White Radish and the Relationship between Yellowing and Brittleness,YaoLiXuan/Huazhong Agricultural University,0/280
  37. Study on Exploitation and Application of Compound Preservative in Pickled Vegetables,SunLei/Hefei University of Technology,4/205
  38. The Rapid Detection of Technology of the Nitrite and Sulfite in Pickled Potherb Mustard,XuHuaLiang/Ningbo University,0/132
  39. Hazard Analysis and Establishment of HACCP Management System of Canned Pickle Bamboo Shoot Slice,LuoLiChun/Jimei University,0/77
  40. Inspection and Control of Nitrite from Minxi’s Sour Pickled Cabbage,HuaXueLan/Jimei University,2/89
  41. The Processing Technology Studying of Fermented,YuXiaoPing/Nanjing Agricultural College,0/25

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