1) fast sauce
即食酱油
1.
Applied research of ultraviolet sterilization technology used in fast sauce;
紫外线杀菌技术在即食酱油中的应用研究
2) ready-to-eat shrimp paste
即食虾酱
1.
Study on the making of ready-to-eat shrimp paste with the shrimp of rquatic products waste
水产品下脚料小虾加工即食虾酱工艺的研究
3) producing soy sauce and edille vinegar
酱油、食醋生产
1.
According to the Characteristic of microorganism,a series of decomposing and synthesizing reactions of microorganism uhich happen in the process of producing soy sauce and edille vinegar has been emphatically discussed.
根据微生物的特征,重点论述了微生物在酱油、食醋生产过程中的一系列分解合成作用,同时也列举了微生物对酱油、食醋生产的危害性。
4) soy sauce and v inegar brewing
酱油和食醋酿造
5) instant
[英]['ɪnstənt] [美]['ɪnstənt]
即食
1.
This research mainly studied the browning inhibition of Chinese chestnut, the preparation of Chinese chestnut powder and the production of instant Chinese chestnut powder.
本论文主要研究了板栗褐变的抑制、板栗粉的制备和性质及即食板栗粉的研制。
6) Soy Sauce
酱油
1.
Detemination of 4-Methylimidazol in Soy Sauce by Ultraviolet-Visible Spectrometry;
紫外可见光谱法测定酱油中4-甲基咪唑含量
2.
Optimization of determination condition for flavor compounds in soy sauce by SPME-GC;
固相微萃取气相色谱测定酱油香味成分条件的优化
3.
Study on content of Fe in soy sauce with spectrophotsmetry by orthogonal experimental design;
分光光度法测定铁强化酱油中铁含量的正交实验研究
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