1) cooked dishes
即食菜肴
1.
The effect of radiation sterilization of cooked dishes was studied.
研究了14个品种即食菜肴辐照杀菌保鲜效果,结果表明:①适宜辐照剂量为4～6kGy;②适宜辐照的菜肴品种为:酥皮鸭、蒸牛肉、腌菜肉丝、炒双菇;③这4种菜肴辐照后微生物指标达国家卫生标准。
2) handy vegetables
即食菜
1.
Processing technique of handy vegetables with field bamboo shoot;
野竹笋“即食菜”加工工艺的研究
3) dishes
菜肴
1.
Chinese cooking helps the formation of the tastiness of dishes;
中国烹饪有利于菜肴鲜味的形成
2.
There have been various ways t o name dishes since ancient time, displaying the richness of Chinese cuisine.
菜名是菜肴的重要组成部分 ,具有商业价值和推销功能 ,中国菜肴命名方法多样 ,特别是艺术菜名 ,古已有之 ,体现了中国饮食文化的博大精深。
3.
The flower ingredients can not only add colors, flavors, tastes and shapes to dishes, but also has obviously specific value in nutriology, cosmetology and diet therapy.
鲜花是植物的精英,在我国以花入馔有着悠久的历史,花馔不但能增添菜肴的色、香、味、型,同时对人体具有独特的营养、美容和食疗价值。
4) dish
[英][dɪʃ] [美][dɪʃ]
菜肴
1.
The art of dish naming and the dietetic culture;
菜肴命名艺术与饮食文化
2.
Effects of Cooking Craft on the Nutritional Components of Dishes;
烹调工艺对菜肴营养成分的影响
3.
Smell and taste are both human olfactory cognition of dishes and the dialectical relations between them are unity of opposites which complement each other.
菜肴的香与臭同属于人体对菜肴嗅觉的认识范畴,他们之间是对立统一、相辅相成的辩证关系。
5) vegetable dish
蔬菜菜肴
6) low salt instant preserved vegetable
低盐即食榨菜
1.
Export low salt instant preserved vegetable was studied by Hazard Analysis and Crisis Control Point which is spread used in other countries.
应用国外通用的HACCP对出口低盐即食榨菜进行了研究。
补充资料：即食
立即可以食用的：～面（方便面）。
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