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The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value

机译：一些本土黑醋栗品种II的最重要质量标准。干物质，果胶，酸含量，颜色和甲状腺值

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Taina Kuusi;
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年度 1965
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1. Studies on the Causes Relating to the Difference of dry Matter content of Sweet-Potatoes : (4) The difference of diurnal fluctuation of water content among varieties, of high dry-matter content and of low dry-matter content [J] . Genichi HIRAI, Mitsuru NISHIKAWA 日本作物學會紀事 . 1960,第1期

机译：甜 - 马铃薯干物质含量差异的原因研究：（4）多样性含水量的差异差异，干物质含量高，干物质含量低
2. Studies on the Causes Relating to the Difference of dry Matter content of Sweet-Potatoes : (4) The difference of diurnal fluctuation of water content among varieties, of high dry-matter content and of low dry-matter content [J] . Genichi HIRAI, Mitsuru NISHIKAWA 日本作物學會紀事 . 1960,第1期

机译：甜 - 马铃薯干物质含量差异的原因研究：（4）多样性含水量的差异差异，干物质含量高，干物质含量低
3. Studies on the Causes Relating to the Difference of dry Matter content of Sweet-Potatoes : (4) The difference of diurnal fluctuation of water content among varieties, of high dry-matter content and of low dry-matter content [J] . Genichi HIRAI, Mitsuru NISHIKAWA 日本作物學會紀事 . 1960,第1期

机译：甜 - 马铃薯干物质含量差异的原因研究：（4）多样性含水量的差异差异，干物质含量高，干物质含量低
4. Dry matter losses and hygienic quality of grass silage inoculated with different lactic acid bacteria strains [C] . General Meeting of the European Grassland Federation . 2016

机译：用不同的乳酸菌菌株接种的干物质损失和草青贮疗法的卫生品质
5. Part I. The synthesis of some alkyl and dialkylaminoalkyl esters of 2-nitr0-5-fluorobenzoic acid and 2-amin0-5-fluorobenzoic acid. Part II. The determination of amino acid content of fresh and putrefied saliva by paper partition chromatography. [D] . Blackwell, Richard Quentin. 1949

机译：第一部分：2-硝基0-5-氟苯甲酸和2-氨基0-5-氟苯甲酸的一些烷基和二烷基氨基烷基酯的合成。第二部分纸分配色谱法测定新鲜和精制唾液中的氨基酸含量。
6. Robustness of Tomato Quality Evaluation Using a Portable Vis-SWNIRS for Dry Matter and Colour [O] . U. K. Acharya, P. P. Subedi, K. B. Walsh 2017

机译：使用便携式Vis-SWNIRS评估干物质和颜色的番茄品质的稳健性
7. The most important quality criteria of some home-grown black-currant varieties IV. Gas-chromatographic analysis of aroma [O] . Taina Kuusi, Alpo Siiriä, Terttu Kuusi 1966

机译：一些家庭成长的黑葡萄干品种IV最重要的质量标准。气体色谱分析香气
8. The Effect of Variety and Maturity on the Quality of Freeze-Dried Carrots. The Effect of Microwave Blanching on the Nutritional and Textural Quality of Freeze-Dried Spinach [R] . Thacker, J., Ovadia, F. 1979

机译：品种和成熟度对冻干胡萝卜品质的影响。微波烫漂对冻干菠菜营养和质构品质的影响

The most important quality criteria of some homegrown black-currant varieties II. Dry matter, pectin, acid content, colour and formol value

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