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机译:各种预处理和干燥方法对白菜抗沙门氏菌和物理特性的影响
Department of Food Engineering. Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
Department of Food Engineering. Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
Department of Food Engineering. Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;
acid pretreatment; blanching; cabbage leaves; color; hot air drying; low-pressure superheated steam drying; shrinkage; vacuum drying;
机译:干燥过程中小肠沙门氏菌血清白菜的耐热性:干燥方法和条件的影响。
机译:醋酸预处理和热风干燥对白菜切片沙门氏菌抗性的影响
机译:不同干燥方法对甘蓝(Brassica oleracea var。Capitate var L.)的营养特性,抗氧化能力和物理特性的比较评价
机译:检查乙醇加工和干燥条件对蒸馏器干燥颗粒的物理性质(DDGS)的影响
机译:不同干燥方法对苹果渣总酚,抗氧化性能和功能特性的影响。
机译:物理和化学预处理对热风干燥机中黑莓(Rubus spp。)干燥和品质特性的影响
机译:碳酸钠预处理及杂交干燥方法对干枸杞营养和抗氧化性能的综合作用