1.
Research for the Mechanism of Chinese Chestnut Putridity and the Antiseptic and Fresh keeping Technique
板栗腐烂机理及防腐保鲜技术的研究
2.
Effect of Compound Preservative on Storage Quality of Sweet Potato Dessert with High Moisture
复合保鲜剂对高水分甘薯点心防腐保鲜的研究
3.
Study of Preservative and Fresh-Keeping Effect of Clove Extract on Friut;
丁香提取液对水果防腐保鲜效果研究
4.
Chestnut Seed Rot during Storage and Studies of the Physiological and Biochemical Changes and the Antiseptic Technique;
板栗贮藏期实腐病及其病生理和防腐保鲜研究
5.
Study on Antagonists and Their Bio-control to Pear Disease during Storage
梨储藏期病害生防菌及防腐保鲜的研究
6.
Histological Observation of Mice Liver Treated by Natural Antiseptic Preservative Agent
天然防腐保鲜剂对小鼠肝脏影响的组织学研究
7.
The Present Situation and Prospect of Nature Food Antiseptic and Preservation Agent
天然食品防腐保鲜剂的发展现状及前景
8.
Study on the Optimization of the Factors of Craft and Supplementary Materials and Preservation of Traditional Fish-Cake;
传统鱼糕的工艺和配方优化及防腐保鲜研究
9.
Preparation and Application of Microcapsuled Sulphite as Preservative
微囊化亚硫酸盐防腐保鲜剂的研制与应用
10.
The antisepticise and preservation effect of polysaccharide in cuttlefish ink on freezing squid
乌贼墨多糖对冷藏鱿鱼的防腐保鲜作用
11.
Residue Analysis of Procymidone,Imazalil,Iprodione and Prochloraz in Apple,Banana and Citrus
苹果、香蕉和柑橘中腐霉利等4种防腐保鲜剂残留分析方法
12.
Synthesis of Cinnamyl Methyl Fumarate and Studies on Its Application in Litchi Fresh-keeping;
丁烯二酸桂醇甲酯的合成及在荔枝防腐保鲜中的应用研究
13.
Guideline for Safety Application and Determination of Common Fruit Preservatives on Typical Subtropical Fruits
南方主要水果常用防腐保鲜剂使用准则及测定方法研究
14.
Study on preservative effect of stable ClO_2 on shelled penaeus shrimp
稳定态二氧化氯对南美白对虾防腐保鲜效果评价
15.
Study on Preservation Effect of Plantaricin L-1 on Chilled Meat
植物乳杆菌素L-1对冷却肉的防腐保鲜效果研究
16.
Use of Compound Natural Preservatives for Preservation of Spiced Crisp Ducks
复合天然防腐剂对香酥酱鸭保鲜效果研究
17.
APPLICATION OF BIOLOGICAL PRESERVATIVES AND MAP IN FOOD INDUSTRY
生物防腐剂和气调保鲜在食品中的应用
18.
Studies on the Chemical Antiseptic Applying Techniques during Storage for Red Globe Grape
化学防腐剂对红提葡萄贮藏保鲜的应用技术研究