1、quick-frozen mushroom
2、Controlling study on quick-frozen rice ball based on HACCP
3、Study on mineral loss of quick-frozen parsnip
4、The article originally introduced the development overview, the characteristic of quick-frozen food, the quality of unfreezing and the development trends of quick-frozen food.
5、The nutritional and convenient quick-frozen food was favored by the general consumers.
6、The factors affecting the safety of quick-frozen food and the quality control measures were discussed in this paper.
7、" Fruits, vegetables and their products--Determination of alcohol-insoluble solids content in fresh or quick-frozen peas"
8、The quality of fresh unripe maize ears was affected by the lossing of moisture, color, flavor and nutrition during the quick-frozen processing .
9、This article studied the effect of the amount of gluten on the quality of quick-frozen steamed bread including specific volume, soft degree and total score.
10、In addition, various other products, such as quick-frozen and instant food, beverage, wine, telephone, mobile telephone, pager and health food, all witnessed fairly rapid growth.
11、A spokeswoman from Zhengzhou Sinian food co., Ltd. said they had confirmed the contamination of staphylococcus aureus, or golden staph, in its quick-frozen seafood and pork-stuffed dumplings.
