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EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE

机译：微波加热对红甜椒酱产量和品质的影响

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HAMZA BOZKIR; Ahsen RAYMAN ERGÜN; Özge TAŞTAN; Taner BAYSAL;
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1. EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE [J] . Hamza Bozkir, Ahsen Rayman Ergun, ?zge Ta?tan, The Journal of Food . 2018,第2期

机译：微波加热对红椒产量和品质的影响。
2. 10.1111/jfq.12158EFFECTS OF ELECTRICAL PRETREATMENTS ON THE YIELD AND QUALITY CHARACTERISTICS OF RED BELL PEPPER PUREE [J] . AHSEN RAYMAN ERGÜN, HAMZA BOZKIR, ÖZGE TAŞTAN, Journal of food quality . 2015,第6期

机译：10.1111 / jfq.12158电气预处理对红铃椒产量和品质特性的影响
3. Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree [J] . Food Control . 2015,第期

机译：微波微波的优越性在传统的加热中，以保存猕猴桃泥的保质期和品质
4. PLASTIC COLOR AND COMPOSITION EFFECT ON EARLINESS, YIELD, AND QUALITY OF CANTALOUPE AND BELL PEPPERS IN CENTRAL CALIFORNIA [C] . Don May, Blaine Hanson, Richard Molinar National Agricultural Plastics Congress . 2005

机译：塑料颜色和成分对加利福尼亚州中部的哈密瓜和甜椒的早期性，产量和品质的影响
5. Quality characteristics of carrot puree processed by continuous flow microwave heating as compared to conventional heating [D] . Bakir, Gulsah. 2012

机译：与常规加热相比，通过连续流微波加热处理的胡萝卜泥的质量特征
6. Effects of Conventional and Bokashi Hydroponics on Vegetative Growth Yield and Quality Attributes of Bell Peppers [O] . René Clarisse Tong, Charles Stephen Whitehead, Olaniyi Amos Fawole 2021

机译：常规和卵石水栽法对甜椒营养生长产量和优质属性的影响
7. Superiority of microwaves over conventional heating to preserve shelf-life and quality of kiwifruit puree [O] . María Benlloch-Tinoco, Marta Igual, Dolores Rodrigo, 2015

机译：微波的优越性在传统的加热中保持保质和质量的猕猴桃泥

EFFECT OF MICROWAVE HEATING ON THE YIELD AND QUALITY OF RED BELL PEPPER PUREE

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