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In situ conservation is considered as conservation of wild biota in the natural habitat (locality). The authors extend the term to cultivated fruit species naturalised in the landscape, such as occasi...
Energy Conservation in Cooking of Milled Raw and Parboiled Rice
cooking properties of cooked rice energy conservation
2009/6/18
The cooking process was studied under soaking and no-soaking conditions with an automatic electric rice cooker to determine if the cooking energy can be conserved. The rice was cooked after 0, 30 and ...
Oxidative reactions are the main culprits in color alterations associated with seafood spoilage. Black spot formation or melanosis is a natural post-mortem oxidative mechanism, which cause crustaceans...