1) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱菜
1.
Study on discoloration reason and color-protecting for pickles;
酱菜褪色原因及护色措施的研究
2.
Application of Nisin and natamycin to low salty pickle;
乳酸链球菌素与纳他霉素在低盐酱菜中应用的研究
3.
The processing technology of oil-immersed edible fungus pickle was studied,and the optimum condition of keeping edible fungus crisp was confirmed.
通过实验研究了油渍食用菌酱菜的加工工艺,确定了食用菌保脆工艺的最佳条件。
2) pickles
[英]['pikl] [美]['pɪkḷ]
酱菜
1.
Study on the processing technique of papaya pickles;
番木瓜酱菜加工技术研究
2.
The establishment of whole quality system in pickles product;
酱菜生产中全程质量监测管理系统的建立
3.
Production technology of applying traditional technology to brew several kinds of salted pickles;
传统工艺酿制几种卤性酱菜的生产技术
3) pickled vegetables
酱腌菜
1.
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
2.
Test for nitrite contents of pickled vegetables;
酱腌菜类食品中亚硝酸盐暴露水平检测
3.
Shaanxi pickled vegetables current situation and development countermeasure study
陕西酱腌菜生产技术现状及发展对策研究
4) low-salt pickle
低盐酱菜
5) pickles and sauerkrauts
酱腌菜
1.
The results showed that,along with the increase of storage temperature,the contents of nitrate in the pickles and sauerkrauts rose.
用盐酸萘乙二胺比色法和紫外分光光度法分别测定潮州5种酱腌菜在不同条件下的硝酸盐和亚硝酸盐的含量,回收率依次为98%~109%,96%~110%;RSD:0。
6) pickles
[英]['pikl] [美]['pɪkḷ]
酱腌菜
1.
The common safety issue in pickles and the solutions;
酱腌菜存在质量问题的解决措施
2.
Discussion on innovation of pickles processing technology;
浅谈酱腌菜生产工艺的改革措施
3.
Discussion on pickles in the innovation of traditional processing technology;
对酱腌菜传统生产工艺的改革探讨
补充资料：酱菜
用酱或酱油腌制的菜蔬。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条