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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
Soy Sauce Red Pepper Paste Soybean Paste
2016/5/17
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
Trends in Indian Flue Cured Virginia Tobacco (Nicotiana tobaccum) Processing: I. Harvesting, Curing and Grading
Flue cured virginia tobacco Harvesting Flue curing Conditioning Bulking Grading
2010/11/10
The post-harvest processing of the flue cured virginia tobacco followed in India can be broadly classified into three categories namely: i. on-farm processing (by farmers) ii. pre-processing before st...
Integrated Control of Postharvest Decay on Blood Orange Fruits by Curing, Hot Water and Sodium Carbonate Applications
Blood orange strains sodium carbonate curing decay export fruit quality
2010/11/10
The effectiveness of biological control of postharvest decay on the quality of strain A and B
of blood orange fruits (Citrus sinensis) was studied under cold storage and shelf –life periods. At first...