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Changes in Texture, Structure and Pectin of Peach during Pressurization, Heating or Processing of High-pressure-induced and Heat-induced Jam(Hiroko Kuwada[1] Yuri Jibu[2] Keiko Nakamura[2] Mayumi Tabuchi[2] Ai Teramoto[3] Kayoko Ishii[1] Yasumi Kimura[1] Michiko Fuchigami[1])
Effects of Rate, Time and Splitting of Nitrogen Fertilization on the Technological Quality of Wheat(LidianeBorgesDias de Moraes[1] Janete Deliberali Freo[1] Barbara Biduski[2] Moacir Cardoso Elias[1] Luiz Carlos Gutkoski[2])
Response of Chlorophyll a, SPAD Values and Chlorophyll Fluorescence Parameters in Leaves of Apricot Affected Some Abiotic Factors(Adrijana Filipovic[1] Milan Poljak[2] and Dragan Skobic[3])
Optimization of High EPA Structured Phospholipids Synthesis from (u-3 Fatty Acid Enriched Oil and Soy Lecithin(Teti Estiasih[1] Kgs Ahmadi[2] Erliana Ginting[3] Arya Ulil Albab[1])
Effect of Radiant Energy Vacuum on Physical and Microbial Properties of Beef Jerky(John Scott Church[1] Carley Marie Maclntyre[2] Wade Robert Archambault[3] Paul Edward Moote[2] Jason Laco Cochran[4] Timothy Douglas Durance[5] Jonathan Douglas Van Hamme[2])
The Study of Supply and Demand of Organic Products in the European Union and Serbia(Lj ubomir Pupovac Tomislav Sudarevic Suzana Salai)
Sensory and Organoleptic Characteristic, Zinc and Iron Content of Fortified Chips from Cassava Flour(Siti Helmyati[1] Nindya Putri Pamungkas[1] Lily Arsanti Lestari[1] Narendra Yoga Hendarta[2])
《食品科学与工程:英文版(2159-5828)》封面

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