1) precooking fluid
预煮液
1.
Effects of modulating precooking fluid pH Values on the quality of carrot juice;
预煮液调酸对胡萝卜汁性状的影响
2) black liquor pretreatment
黑液预煮
1.
Pulping and TCF bleaching of Bagasse were studied in this thesis in following respects: (1) Soda-CT-1 additive pulping of bagasse with black liquor pretreatment.
本文对蔗渣制浆与全无氯漂白进行了以下几方面的研究：蔗渣黑液预煮烧碱—助剂法制浆；蔗渣浆的OP与OOP漂白工艺；新型H_2O_2漂白活化剂对醋酸基苯磺酸钠的合成；对醋酸基苯磺酸钠在蔗渣浆全无氯漂白中的应用。
3) Clam soup
蛤肉预煮液
4) the blanching time
预煮时间
5) precooking conditions
预煮条件
1.
The effects of different precooking conditions on the quality of pressurized (400 MPa for 15 min, at room temperature) cooked chicken breast and the quality of cooked chicken breast pressurized at different pressures (0.
实验主要研究了不同预煮条件对超高压(室温,400MPa,15min)熟制鸡肉品质的影响,并探讨了室温下不同压力(0。
6) precooker
预煮器
补充资料：链带式连续预煮机
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