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This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...
Influence of the preservative material HOLDBACTM on the growth and proliferation of Listeria on the surfaces of cheeses
Listeria HOLDBACTM soft ripened cheese string cheese
2014/2/27
Three varieties of cheese were selected for the experiment: Genuine Olomouc-brand soft ripened cheese, Loose-brand acid curd cheese, and Slovak-style string cheese. Their surfaces were inoculated with...
Diffusion Simulation of Preservative Material around a Very Large Offshore Structure in Osaka Bay and its Application
Mega-Float Diffusion Simulation COD (Chemical Oxygen Demand) Enclosed Sea Stagnat-water Sea Area Current Control Hydraulic Model Test Environmental Impact Assessment
2009/5/12
For planning various kinds of the very large offshore structures in the enclosed sea, it became more important that grasping the change of the tidal current and assessment of water quality due to the ...
Effect of a Wood Preservative Used as a Surface Treatment on Slightly-Decayed Wood Caused by Serpula lacrymans
Serpula lacrymans surface treatment oil-borne wood preservative subsequent treatment
2009/3/6
To establish methods of on-site preservative treatment of decayed wood, we investigated the effects of a wood preservative used as a surface treatment on slightly-decayed wood caused by Serpula lacry...
Physicochemical Properties of Edible and Preservative Films from Chitosan/Cassava arch/Gelatin Blend Plasticized with Glycerol
chitosan cassava starch gelatin glycerol
2009/2/17
Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), ge...
Use of Natural Preservative in Bread Making
suhanjna(moringa oleifera) shelflife preservation bread making lecithin ascorbic acid
2008/10/25
This study was carried out to increase the shelf life of bread by using different additives at ambient temperature. The Wheat flour used was also chemically analyzed and results depicted 12.1% moistur...