Nghiên cứu quy trình sản xuất nước chuối trong :

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Nghiên cứu quy trình sản xuất nước chuối trong : Chuyên ngành Công nghệ sinh học

Đề tài khảo sát ảnh hưởng của hai loại nguyên liệu chuối già, chuối xiêm với 3 mức độ chính : chín vàng xanh, chín vàng, chín vàng có đốm nâu; Khảo sát quá trình chống hoá nâu sản phẩm bằng cách xử lý nhiệt nguyên liệu, sử dụng axit citri...

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Bibliografiska uppgifter
Huvudupphovsman:	Lê, Mỹ Hồng
Materialtyp:	Bok
Språk:	Undetermined
Publicerad:	Cần Thơ Đại học Cần Thơ 2003
Ämnen:	Fruit and vegetable juices
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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Principles and practices of small- and medium-scale fruit juice processing
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Improving the quality and safety of fresh fruits and vegetables :
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Fruit & vegetable quality :
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Fruit and vegetable processing : improving quality
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Controlled Atmosphere Storage of Fruits and Vegetables (Second Edition)
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Pigments in Fruits and Vegetables Genomics and Dietetics
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Health-promoting Properties of Fruit and Vegetables
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Process de fabrrication: La pasteurisation
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High-pressure inactivation and sublethal injury of pressure-resistant escherichia coli mutants in fruit juices /
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Automated enzymatic assays in a renewable fashion using the multisyringe flow injection scheme with soluble enzymes /

Purification, characterization, substrate specificity of a novel highly glucose-tolerant -glucosidase from aspergillus oryzae /

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La fabrication des jus de fruits à petite échelle: Le jus de pomme
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