1.
Change of fruit postharvest processing quality of three tomato cultivars
加工番茄采后果实加工品质差异分析
2.
The Research on the Processing Quality of New Species-Ming Ke 1 Oolong Tea;
新品种茗科1号乌龙茶加工品质研究
3.
Influence of the Main Components of Flour on the Quality of Food Processing
面粉主要成分对食品加工品质的影响
4.
Formation of Ash and Its Relation with Processing Quality in Wheat
小麦灰分形成及其与加工品质的关系
5.
Studies on the Evaluating System of Detecting Wheat Processing Quality with Electrophoresis Technique;
小麦加工品质电泳检测评价体系研究
6.
Study on Wheat Lipid and Effect on Processing Quality;
小麦脂肪及其与加工品质关系的研究
7.
Effects of Transferring Exogenous Genes Into Common Wheat on Wheat Processing Quality;
外源基因转移对小麦加工品质的影响
8.
Effect of Nitrogen on Noodle-making Quality of Wheat (Triticum aestivum L.);
施用氮肥对小麦面条加工品质的影响
9.
Research on Effect of Stachyose on the Processing Quality of Wheat Flour
水苏糖对小麦粉加工品质影响的研究
10.
Influence Factors of WEDM-HS Machining Quality and Solutions
影响WEDM-HS加工品质的因素及解决措施
11.
Relationships between Quality Traits and Processing Quality of Pan Bread,Steamed Bread and Noodle in Xinjiang Winter Wheat
新疆冬小麦品种品质性状与面包、馒头、面条加工品质的关系
12.
Relationship between End-use Quality and Property Indexes of Wheat Flour
小麦粉理化品质指标与食品加工品质的关系研究
13.
Oats Flake Quality Evaluation and Oat Variety Selection
燕麦片加工品质评价及其品种相关性研究
14.
The Bioactive Components from Marine Fish Processing By-products
海产品加工副产品中的生物活性物质
15.
Effects of Processing Factors and Formulating on Quality of Meatball
肉丸加工工艺及配方对其品质的影响
16.
Effects of processing technology on the quality of Cream Cheese
Cream Cheese加工工艺对其品质的影响
17.
Quite apart from changes in the texture of unprocessed foods, there are the textural aspects of processed foods.
除未加工食品有质构变化外,加工食品也有质构变化。
18.
jet and mineral substitute for jet, worked
煤玉及煤玉的矿物质替代品,已加工的