1.
Preserved Kiwi Fruit Process Optimization and Control System for HACCP
HACCP在猕猴桃果脯加工应用与关键工艺优化研究
2.
The optimization research is given on the technological conditions of preserved kiwi fruit, such as peeling, color and luster protection and drying.
对猕猴桃果脯生产过程中的去皮、护色、干燥等工艺条件进行了研究。
3.
The fruit of this plant.
猕猴桃猕猴桃树的果实
4.
Applied effect of fruit sweetener and CPPU (forchlorfenuron) on Chinese gooseberry, Guihai 4
果实增甜剂和猕猴桃果王液在中华猕猴桃桂海4号上的应用效果
5.
kiwi fruits in syrup (slices)
糖水猕猴桃（片装）
6.
kiwi but not kiwifruit;
有kiwi(鹬鸵)，但没有kiwifruit(几维果猕猴桃)；
7.
Study on the Function of Lubricating Bowel and Relieving Constipation and Promoting Lead Discharge of Kiwi Fruit Juice;
猕猴桃果汁润肠通便和排铅功能研究
8.
Studies on Biological Control of Postharvest Diseases of Kiwi-Fruits;
猕猴桃果实采后病害的生物防治研究
9.
Study on Quality System of Hongyang Kiwifruit──Establishing Orchard;
红阳猕猴桃质量体系研究──果园建立
10.
Study and Extract of Superoxide disutase like on the Actinidia arguta(Sieb.et Zucc)Planch
软枣猕猴桃果中类SOD的提取与研究
11.
Effects of Tree Vigour on Fruit Size and Quality of Kiwifruit
猕猴桃树势对果实大小与品质的影响
12.
Research on the Object Extraction of Kiwifruit Based on Images
基于图像的猕猴桃果实目标提取研究
13.
Effects of Fruit Bagging on Quality of "Chuhong" Kiwifruit
套袋对“楚红”猕猴桃果实品质的影响
14.
Effects of Thinning Flower and Fruit on Fruit Weight and Yield of Chinese gooseberry
疏花疏果对猕猴桃果实大小和产量的影响
15.
Studies on the Effect of Freshening in Kiwifruit Treated with CaCl_2;
CaCl_2处理对美味猕猴桃果实保鲜效果的研究
16.
Study on Organization Form of Fruit Industry;
水果业组织形态研究——以水果猕猴桃为例
17.
Contents and Pharmacological Function of Chinese Goosebeery Seed OiI
猕猴桃果仁油主要成分及其药理生理作用
18.
Study on Chitosan Clarification of Kiwifruit Juice and Related Mechanism;
壳聚糖澄清猕猴桃果汁及其澄清机理的探讨