【热水浸泡减轻番茄果实冷害的研究】.pdf
单位代号:Codeof theUniversity:研究生学号:I.D.No.ofGraduate student:HOTWATERIMMERSIONASAMEANSOF ALLEVIATINGCHILLINGINJURYINCHERRYTOMATO 论文答辩日期:199)、12 DateofThesisPresentation:梁海曼(教授.杭州大学) 答辩委员会主席:(姓名、职称、单位)ChairmanofExaminingBoard:(Name and Position) 叶兴乾(刷叔授.
HOTWATERIMMERSIONASAMEANS OFALLEVIATINGCHILLINGINJURY INCHERRYTOMATOFFOODSCIENCEANDTECHNOLOGYOFZHEJIANG AGRICULTURALUNIVERSITY,HANGZHOU,PEOPLESREPUBLIC OFCHINAINPARTIALFULFILLMENTOFTHEREQUIREMENT FORTHEDEGREEOF MASTEROFSCIENCE(FOODTECHNOLOGY) BY FRANKKOFINAGETEY B.Sc(Hons.
CERTIFICATION This is to certify that theresearchreport entitled HOT WATER IMMERSIONASAMEANSOFALLEVIATINGCHILLINGINJURY IN CHERRY TOMATO submitted by Mr.FrankKofi Nagetey for the award of Masterof Science inFood Technology,is based on theresults of studies carried out byhim in theFoodScience and Tec