Fresh cut trang 1 tải miễn phí từ TAILIEUCHUNG

"Fresh cut" trang 1 - tải miễn phí từ Tailieuchung

Study on prolongation of watermelon fresh cut shelflife by ozone treatment

Study on prolongation of watermelon fresh cut shelflife by ozone treatment

6 83 0

Changes in headspace gas concentration including volatiles as affected by post-harvest treatments in packaged fresh-cut lettuce

Changes in headspace gas concentration including volatiles as affected by post-harvest treatments in packaged fresh-cut lettuce

8 57 1

Fresh-cut produce: Comparison between sanitation and production methods organic versus conventional

Fresh-cut produce: Comparison between sanitation and production methods organic versus conventional

11 68 1

Modelling the respiration rate of fresh-cut pear (Pyrus communis L.) packaged in modified atmosphere

Modelling the respiration rate of fresh-cut pear (Pyrus communis L.) packaged in modified atmosphere

11 60 0

Combined effect of chemical treatment and modified atmosphere packaging on physicochemical properties of fresh-cut pear

Combined effect of chemical treatment and modified atmosphere packaging on physicochemical properties of fresh-cut pear

10 59 0

Effects of anti-coloring agents on blackening inhibition and maintaining physical and chemical quality of fresh-cut okra during storage

Effects of anti-coloring agents on blackening inhibition and maintaining physical and chemical quality of fresh-cut okra during storage

7 39 1

Báo cáo nghiên cứu khoa học:

Báo cáo nghiên cứu khoa học: "STUDY ON PROLONGATION OF WATERMELON FRESH-CUT SHELFLIFE BY OZONE TREATMENT"

6 48 0

Effect of packing and storage conditions on physical and physiological parameters in extending the vase life of cut carnation cv. Kiro

Effect of packing and storage conditions on physical and physiological parameters in extending the vase life of cut carnation cv. Kiro

9 93 0

Effect of holding solutions on the water relations in vase life of cut carnation cv. Kiro

Effect of holding solutions on the water relations in vase life of cut carnation cv. Kiro

6 66 0

Quality retention of minimally processed spinach using low-dose ozonated water during storage

Quality retention of minimally processed spinach using low-dose ozonated water during storage

11 44 3

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