1.
Effect of Compound Preservative on Storage Quality of Sweet Potato Dessert with High Moisture
复合保鲜剂对高水分甘薯点心防腐保鲜的研究
2.
Application of complex preservative on prawn anti-melanosis and preservation
复合保鲜剂在对虾保鲜及防黑变中的应用
3.
Study on Formula Optimization of Compound Preservative of Chilled Pork
复合保鲜剂对保持冷却肉品质的探讨
4.
The Research on Antimicrobial Properties of the Complex Fresh-keeping Agent (OAA-7) and Its Application on Fruits;
复合保鲜剂（OAA-7）抑菌特性及其在水果保鲜中的应用研究
5.
Effect of chitosan complex film on the quality of fresh-cut plum and its formula selection
壳聚糖复合保鲜剂对鲜切李子品质的影响及其配方筛选
6.
Research on the Compound Preservation of the Special Product "Crisp Spiced Duck" of Changshu
常熟特产“香酥酱鸭”复合保鲜优化工艺研究
7.
STUDY ON LITCHI PRESERVING WITH COMPOUND COATING ANTISTALING AGENT OF LOCUST BEAN GUM AT LOW-TEMPERATURE
刺槐豆胶复合涂膜保鲜剂低温保鲜荔枝的研究
8.
Study on Preservation Effect of Composite Natural Preservatives to Chilled Mutton
复合生物保鲜剂对冷却羊肉保鲜效果的研究
9.
Application of Natural Deodorant and Preservative in the Preservation of Fresh Grass Carp (Ctenopharyngodon idellus)
天然复合脱腥保鲜液对草鱼的脱腥保鲜效果
10.
The Preparation of CTS-X and the Preservation of Lychee;
壳聚糖复合物的制备与荔枝保鲜研究
11.
Studies on Mg-Al-Co Compound Oxide Catalyzed Synthesis of a New Fresh Keeping Material OHAA
镁铝钴复合氧化物催化合成OHAA保鲜新材料研究
12.
Study on Effects of Cassavastarch-chitosan Edible Blend Films on Fresh-cut Jackfruit;
木薯淀粉/壳聚糖可食性复合膜对鲜切菠萝蜜的保鲜研究
13.
Preservative Effects of Complex Organic Acid, Lactic Acid and Citric Acid on Cooled pork
复合有机酸、乳酸和柠檬酸对冷鲜肉保鲜效果的影响
14.
Study on Preservation of Red Fuji Apples by Mixed Coating with Chitosan
壳聚糖复合涂膜对红富士苹果保鲜研究
15.
Effect of the Complex Coating of Chitosan and Allicin on Fresh-keeping of Grape
壳聚糖和大蒜素复合涂膜对葡萄的保鲜效果
16.
THE APPLIED RESEARCH OF ZEIN COMPOSITE MEMBRANE IN STRAWBERRY PRESERVATION
玉米醇溶蛋白复合膜在草莓保鲜中的应用研究
17.
Preservation of Annona squamosa L.Fruits with Film-coating Agent Mixed Chinese Herbal Extracts
中草药复合涂膜保鲜剂对番荔枝耐藏性的影响
18.
Use of Compound Natural Preservatives for Preservation of Spiced Crisp Ducks
复合天然防腐剂对香酥酱鸭保鲜效果研究