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机译:最少加工甜瓜的乳酸钙真空浸渍的优化及在实际储存条件下的保质期研究
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
Dept. of Agri-Food Science and Technology, Alma Mater Studionim, Univ. di Bologna, P.zza Goidanich 60, Cesena (FC), Italy;
calcium; minimally processed melon; shelf-life; vacuum impregnation;
机译:真空浸渍和浸泡技术将益生菌嗜酸乳杆菌添加到最低程度加工瓜中的比较
机译:贮藏条件对真空浸渍法熏制鲑鱼(Salmo salar)某些理化性质的影响
机译:最小加工的新鲜瓜类的保质期
机译:用于保持最小新加工糖精甜瓜的坚固性和安全性的钙盐浸渍
机译:加工条件和测试气氛对储能应用钙铜钛陶瓷电性能的影响
机译:真空浸渍基本迷迭香富集最小加工土豆
机译:使用不同物质评价甜瓜真空浸渍过程使用不同物质评价甜瓜真空浸渍过程