TS255.54,Pickled vegetables,pickles

The Kimchi Factory Design of6000Tons
Author:LiuJuan Year:2012 Download:63
Processing pickled cabbage pickled cabbage fermentation strain screening and lotus root.
Author:ZhaoYing Year:2013 Download:51
Study on the Dynamic Change Law and Fermentation Performance of Yeasts during the Fermentation Process of Traditional Sichuan Pickle
Author:ZengJun Year:2013 Download:152
Shelf-life Estimation of HHP-treated Pickled Pepper
Author:ZengYueYu Year:2013 Download:54
Selection of Raw Material Sichuan Mustard Pickles(Brassica Juncea) and Quality Analysis of Fermentation and Storage Period Process
Author:HeZhiFei Year:2013 Download:97
Study on Salted Technics and Storing Technology of Pickles
Author:ZuoKai Year:2013 Download:405
Study on Salinization and New Fermented Technology of Pickled Celery
Author:ZhangXiao Year:2013 Download:3
Study on the Pure Fermenting Pickles and Storage Methods of Carmine Radish
Author:LuYanGang Year:2013 Download:47
Study on the Nitrite Control Technology and Storage Quality of Pickles
Author:LiHaiLi Year:2012 Download:397
Effect of High Hydrostatic Pressure Treatment on Microbial Inactivation in Sichuan Pickled
Author:ZhaoDong Year:2012 Download:70
Researching and Controling the Disease Microbion Leading to Albuginea in Fermented Pickled Vegetables
Author:WangBin Year:2012 Download:53
Selection on Excellent Strain in Pickles and the Preliminary Study on Direct Vat Starter
Author:HeYan Year:2012 Download:70
Study on Direct Vat Set for Pickle
Author:TianWen Year:2012 Download:134
The Microflora and Population Dynamic Changes of Traditional Fermented Chinese Sauerkraut
Author:GuanZuoZuo Year:2012 Download:392
Study the Pickles’ Technology and Security in Lactobacillus Preparation Fermentation
Author:LiWenZuo Year:2012 Download:430
Research Procress of the Membrane Separation Technology in Processing the Pickle Wastewater
Author:ZhaoFang Year:2012 Download:84
Inactivation of Baroduric Bacteria Isolated by High Hydrostatic Pressure in Pickle of Sichuan
Author:LiXueMei Year:2012 Download:32
Study on Microbial Communities in Sichuan Pickles and Isolation,Selection of Preferable Lactic Acid Bacteria
Author:DuXiaoHua Year:2012 Download:154
Reseach on Changeing Regularity of Nutrient, Functional Composition, Nitrite of Jiangshui Celery and Mechanism of Processing
Author:HeLing Year:2007 Download:374
Research on the Control Measures of Kimchi Softening
Author:DuXiaoQin Year:2008 Download:305
Screening of Optimal LAB Strains from Sichuan Pickle Vegetables and the Research on Fermentation Condition
Author:SunGuiDan Year:2007 Download:486
The Preliminary Study of Bacteriocin Produced by Lactobacillus Plantarum and It’s Apply on Pickled Vegetable
Author:ZhangAiQing Year:2007 Download:378
Study on Bifidobacterium Longum Multiplication in the Circumstance of Pickle
Author:HouDongJun Year:2003 Download:205
The Diversity of Lactic Acid Bacteria from Traditional Chinese Pickles by PCR-DGGE Method
Author:FuLinLin Year:2005 Download:815
Isolation and Identification of Lactic Acid Bacteria for the Use of Fermentation in Low Temperature from Pickles and Study of Fermentation Technology
Author:YangXiaoZuo Year:2005 Download:841
Kimchi fine culture screening and preliminary study
Author:XueLingYan Year:2008 Download:350
Isolation, Identification and Fermentation Characteristics Study of Lactic Acid Bacteria from Pickles
Author:MoZuoHong Year:2008 Download:577
Study on Pure Fermenting Pickles
Author:LiuLanTu Year:2010 Download:176
Kimchi probiotics research and the development of good inoculant
Author:GuJinHua Year:2009 Download:153
Selection and Inoculation of Dominant Bacteria to Enhance Nutritional Quality and Prebiotics Capacity of Pickles
Author:ZhaoLiBin Year:2010 Download:105