1) pickled leaf mustard
腌芥菜
1.
The inhibiting effects of isoascorbic acid solution,phytic acid solution and their mixture on oxidative browning and mould for pickled leaf mustard in different conditions were investigated in this paper.
实验结果表明 ,异抗坏血酸在空气中几乎没有抑霉效果 ,真空状态下虽有较好的抑霉作用 ,但未能阻止腌芥菜明显褐变 ,而 0 2 %的植酸保鲜液在有氧或无氧的情况下 ,均表现出比较理想的抗褐变和防霉特
2) pickling mustard
腌制芥菜
1.
The isolation,definition and characteristics of lactic bacteria in the nature fermentation of pickling mustard werestudied.
并观察了发酵过程中各个时期的主导菌相,最后得出保证腌制芥菜腌制成功的因素及其最终发酵pH。
3) Pickled products of mustard
芥菜腌制品
4) mango-pickle
腌菜
1.
Utilizing premature-drop mango and premature-fruit-thinning as raw material,the technology of mango-pickle was studied.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜的工艺技术。
6) Pickles
[英]['pikl] [美]['pɪkḷ]
腌菜
1.
Catalytic-Kinetic Photometric Determination of Nitrite in Pickles with Micro-Wave Assisted Sample Digestion;
微波消解试样-催化动力学光度法测定腌菜中亚硝酸根
2.
To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used.
本研究以茎用芥菜(Brassica juncea coss,var tumida tsenee lee)及其腌制品(即榨菜和腌菜)为研究对象,供试样品采用自然发酵工艺进行榨菜和腌菜的腌渍。
补充资料：腌脏
1.肮脏，不干净。
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