1.
Research of High Efficiency and High Quality Supplemental Culture Technology about Sweet Corn for Fresh Consumption;
鲜食甜玉米优质高效栽培配套技术研究
2.
Studies on the Main Nutritional Quality and Genetic Laws of Sweet-Waxy Maize for Fresh Food
鲜食甜糯玉米主要营养品质及其遗传规律研究
3.
The Present Development Situation and the Strategy of the Sweet Waxy Maize in Henan;
河南省鲜食甜、糯玉米的发展现状与对策
4.
Establishment of Yield and Quality Evaluation System for Fresh Sweet Corn and Waxy Corn Varietal Experiment in China;
中国鲜食甜、糯玉米品种试验产量与品质评价体系的建设
5.
Studies on Selecting and Breeding New Hybrid of Super Sweet Corn and Variation of Components of Quality in Kernels in Fresh Ear Stage;
超甜玉米新品种选育及鲜食期籽粒品质组分的变化研究
6.
A Glutinous Corn Variety for Fresh Cooking or Processing and Keeping Ears Fresh---Jinxiannuo No.102
鲜食与加工保鲜专用玉米单交种津鲜糯102
7.
corn whose young ears are sweet and suitable for eating as a vegetable.
幼穗甜适合作为蔬菜食用的玉米。
8.
corn-on-the–cob,fresh (excl. sweet corn),not husked or otherwise worked
未去壳或以其他方式加工的鲜玉米（不包括甜玉米）
9.
The Situation and Prospect of Quick-Freeze Fresh Industry of Sweet and Glutinous Com;
甜糯青玉米速冻保鲜加工业的现状及前景
10.
Study on the Mature Characteristic and the Quick-Freeze Technical of Fresh Maize Ears;
鲜食玉米穗成熟特性及速冻工艺研究
11.
Evaluation on the Varieties Varieties of High-Huality Fresh Maize in the Northwest Region of Hebei Province;
冀西北地区优质鲜食玉米品种的评价
12.
Study on the High-yielding Cultivation Techniques of Fresh Maize in YongZhou, HuNan;
湖南永州鲜食玉米高产栽培技术研究
13.
Current Situation and Development Strategy of Fresh Edible Maize Production in;
天津市鲜食玉米生产现状与发展对策
14.
Breeding Report of Food Waxy Corn Hybrid Variety:Jinnong No. 0802
鲜食糯玉米单交种“津农0802”选育报告
15.
Study on Absorbent Film Prepared by Corn Straw for the Preservation of Cold-fresh Meat;
玉米秸杆制备冷鲜肉食品保鲜吸水薄膜的研究
16.
The Present Situation and Development Trend for Fresh-keeping and Processing Techniques of Fresh Edible Maize
鲜食玉米保鲜加工技术现状及发展趋势
17.
DaLian Sky-good Food Company Marketing Strategy of Fresh & Freezing Waxy Maize;
大连天良食品公司速冻鲜食玉米营销策略研究
18.
Study on New Food Waxy Corn Varieties and Evaluation of Their Eating Qualities
鲜食糯玉米新组合及其食味品质评价研究