机译:马铃薯片家庭式脱水和贮藏过程中热烫处理对沙门氏菌的影响
Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, Colorado 80523, USA.;
Citric Acid pharmacology; Colony Count; Microbial; Consumer Product Safety; Cookery; Dehydration; Food Contamination analysis prevention control; Food Handling methods; Food Microbiology; Heat; Research Support; Non-U.S. Gov't; Research Support; U.S. Gov't; Non-P.H.S.; Salmonella drug effects growth development; Solanum tuberosum microbiology; Time Factors;
机译:改进的热烫处理对胡萝卜切片干燥和贮藏过程中沙门氏菌失活的影响
机译:马铃薯切片切片的热烫处理对切片质量的影响。
机译:脱皮和脱水的综合治疗:马铃薯块的研究
机译:脱氢脱硫草莓片的纹理和果胶组成变化:不同脱水预治疗的影响
机译:同时进行红外干法和脱水(SIRDBD)的苹果片的加工和品质特征。
机译:微波炉和烫发预处理橙皮甘薯片的热风干燥(Ipomoea Batatas)
机译:作者:邹琦,邱菀华,中国农业科学sCIENTIa
机译:脱水马铃薯和马铃薯淀粉的简单加工