1) pickle process
酱腌菜加工
1.
We founded that the applications of HACCP systerm in pickle process are little, and everyone of them has some shortages.
通过文献的查阅发现,我国把HACCP应用于酱腌菜加工中的研究颇少,并且这些研究中都存在着一些问题。
2) 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
3) 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。
4) 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
5) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱腌菜
1.
Production technology of low salt soft packing pickles;
低盐软包装酱腌菜生产工艺
2.
How to improve the quality and flavor of traditional pickle;
如何提高传统酱腌菜的品质和风味
3.
Influences of different processing conditions on pickle conservation;
不同工艺条件对酱腌菜保藏品质的影响
补充资料：腌菜
1.用盐浸渍的蔬菜。
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