1.
Investigation of principle of storing fruit with KMnO_4;
KMnO_4对果实保鲜原理的探讨
2.
A Study on Postharvest Physiology and Storage Techniques of Dendrocalamopsis Oldhami;
绿竹笋采后生理及鲜笋保鲜技术研究
3.
Studies on the Storage Physiology and Techniques of Fresh-cut Green Asparagus;
鲜切绿芦笋贮藏生理及保鲜技术研究
4.
Preservative Effects of Various Chemical Decontamination Treatments on Broiler Chicken Cuts During Refrigerated Storage
化学减菌处理对冰鲜鸡肉的保鲜效果
5.
Preservation Mechanism of Chitosan and Its Application in Food Preservative Packaging
壳聚糖的保鲜机理及在食品保鲜包装上的应用
6.
Effects of Preservation of Kyoho Grape Treated by Ozone and Preservative
臭氧与保鲜剂处理对巨峰葡萄保鲜效果的影响
7.
Research on Preservation Conditions of Starched Cooking Materials
烹饪原料上浆后存放保鲜条件的研究
8.
Studies on Physiological Characteristic and Preservation Techniques of Fresh-cut Sugarcane;
鲜切果蔗生理生化特性及贮藏保鲜技术研究
9.
Application of spice essential oil in the preservation of pre-processed fresh chicken
香辛料精油在生鲜调理鸡肉保鲜中的应用研究
10.
The Mechanism and Impact Factors of Modified Atmosphere Packaging for Chilled Fresh Meat Preservation
气调包装用于冷鲜肉保鲜的机理及影响因素
11.
Study on the Effects and the Physiological Mechanism of Heat Treatment on the Quality of Fresh Keeping of Postharvest Peach;
热处理对桃采后保鲜效果及机理研究
12.
Effects of Different Pretreatment Preservatives and Cold Storage on Fresh Preservation of Cut Common Callalily;
预处理液及低温贮藏保鲜技术对马蹄莲切花保鲜效应的研究
13.
Study of Preservatives on Senescence of Cut Lily Flower;
不同保鲜剂对百合切花保鲜效应及其延衰机理的研究
14.
Effects of Vase Solutions on Postharvest-physiology and Preservation of Peach Cut Flower
保鲜液对桃切花采后生理变化及保鲜效果的影响
15.
The Preservation Theory and Methods of Tomato Coated with an Edible Film at Ambient Temperature
番茄常温可食涂膜保鲜的理论与方法
16.
Research for the Mechanism of Chinese Chestnut Putridity and the Antiseptic and Fresh keeping Technique
板栗腐烂机理及防腐保鲜技术的研究
17.
Studies on Physiological Changes and Storage & Fresh Keeping Technology of Post-Harvest in Hypsizygus Marmoreus Fruit Bodies;
蟹味菇采后生理及贮藏保鲜技术研究
18.
The Study on Hypobaric Storage Mechanism and Technology in Dongzao Jujube Fruit;
冬枣减压贮藏保鲜机理及技术的研究