会议论文

1 Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp [会议论文]

作者:Wang, Haoyu^1, Huang, Yan^1, Zhu, Chuanhe^1

关键词:HS-SPME GC-MS;Lactic acid bacteria;...

会议举办机构:Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian

会议时间:2019

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2 The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat [会议论文]

作者:Yusnaini^1, Suryanto, Edi^2

关键词:Heating method;Heating process;...

会议举办机构:Departement of Animal Husbandry, Faculty of Agriculture, Universitas Khairun, Ternate, Indonesia^1

会议时间:2019

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3 Comparative study between Federer and Gomez method for number of replication in complete randomized design using simulation: study of Areca Palm (Areca catechu) as organic waste for producing handicraft paper [会议论文]

作者:Ihwah, A.^1;Deoranto, P.^1;Wijana, S.^1;等

关键词:Cellulose fiber;Comparative studies;...

会议举办机构:Department of Agro-industrial Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

会议时间:2018

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4 Physical and sensory quality of Java Arabica green coffee beans [会议论文]

作者:Sunarharum, W.B.^1;Yuwono, S.S.^1;Pangestu, N.B.S.W.^1;等

关键词:Coffee qualities;Dry processing;...

会议举办机构:Department of Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia^1

会议时间:2018

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5 The difference of sensory qualities of apple fruit among eight cultivated varieties [会议论文]

作者:Zhu, Danshi^1;Ren, Xiaojun^1;Wei, Liwei^1;等

关键词:Apple fruits;Color difference;...

会议举办机构:College of Food Science and Technology, Bohai University

会议时间:2018

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6 Analysis of Quality of Blueberry Syrup Produced in Different Processes [会议论文]

作者:Wang, Xun^1;Chen, Zhaofang^2;Yang, Liancong^2;等

关键词:Impregnation methods;Sensory qualities

会议举办机构:Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, Sichuan, China^1

会议时间:2018

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