机译:半胱氨酸预处理和穿孔介导的改性气氛包装对近叶叶叶莴苣优质保存的钙乳酸乳酸钙的综合影响
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Vakil-Abad Blv. P.O. Box: 9177948978 Mashhad Iran;
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Vakil-Abad Blv. P.O. Box: 9177948978 Mashhad Iran;
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Vakil-Abad Blv. P.O. Box: 9177948978 Mashhad Iran;
Chemical Engineering Department Faculty of Engineering Ferdowsi University of Mashhad Vakil-Abad Blv. P.O. Box: 9177948978 Mashhad Iran;
Department of Food Science and Technology Faculty of Agriculture Ferdowsi University of Mashhad Vakil-Abad Blv. P.O. Box: 9177948978 Mashhad Iran;
immersion pretreatment; modified atmosphere packaging; perforation; quality maintenance; 'Romaine' lettuces;
机译:温度和气调包装对鲜切罗马涅酱存储质量的影响
机译:臭氧和柠檬酸预处理对气调包装(MAP)中保存的鲜切生菜(Lettuce sativa L.)品质的影响
机译:抗坏血酸钙处理和气调包装的组合效果提高了鲜切哈密瓜的保质性
机译:鲜切卷心莴苣的气调包装保鲜研究
机译:改良的大气包装和滴灌剂对鲜切哈密瓜的质量,安全性和可接受性的影响。
机译:浸渍在草脂或柠檬酸和低O2改性气氛中的综合效果以保持储存期间鲜切莴苣的质量
机译:改性气氛包装对近切肉体生菜质量属性及生理反应的影响