1) pickled vegetables
泡菜和酸菜
2) pickles
泡菜
1.
Reviews on research progresses and actual problem on pickles;
泡菜的研究进展及生产中存在的问题
2.
Application of biologic preservative on production of nutrimental strengthened pickles by intensified fermentation;
生物防腐剂在低盐泡菜强化发酵工艺中的应用
3) pickled vegetable
泡菜
1.
The quality control of pickled vegetable and its influencing factors;
影响泡菜的因素及其质量控制
2.
Study on nitrate reductase activity during the fermentation of pickled vegetable;
泡菜发酵过程中硝酸盐还原酶活性的研究
3.
The pickled vegetable is a vegetable product,which has a long history and local characteristics and is loved very much by domestic.
泡菜是一种具有悠久历史和地方特色的乳酸发酵蔬菜制品 ,深受国人喜爱。
4) pickle
泡菜
1.
Application of Siraitia grosvenori to the lactic acid bacteria fermented food of pickle;
罗汉果在乳酸菌发酵食品泡菜中的应用研究
2.
Progress of the research on the fermented pickle's production;
泡菜发酵生产的研究进展
3.
The influence of spices on the growth of yeasts in Sichuan pickle;
香辛料对四川泡菜中酵母菌生长的影响
5) Sauerkraut
泡菜
1.
Research of Lactobacillus in Sauerkraut Production;
乳酸菌在泡菜生产中的应用
2.
Objective To isolate and identify lectin-producing lactobacillus from sauerkraut juice.
目的从泡菜汁中分离产凝集素乳杆菌并鉴定。
3.
In order to obtain probiotic starters of sauerkraut, 59 strains were isolated from 15 samples of brine through comparing sizes of dissolved calcium circle.
以筛选具益生特性的泡菜发酵剂为目的,从15个泡菜样品中通过比较溶钙圈的大小分离出59株产酸能力较强的菌株。
6) Katherine Mansfield
《泡菜》
1.
On Katherine Mansfield s A Dill Pickle;
在“无情节”与“心理瞬间”中刻画人物——解读曼斯菲尔德所著《泡菜》
参考词条
补充资料：酸菜豌豆汤
酸菜豌豆汤
==菜名】 酸菜豌豆汤
==基本特点== 酸辣鲜香。
==基本材料== 酸芥菜150克，鲜豌豆200克，酸菜露100克。味精、精盐、胡椒粉、干辣椒、葱末、鸡汤各适量。
[编辑] 制作方法
1、将酸芥菜切成3.3厘米长的细丝。
2、将汤锅置火上，放入鸡汤、豌豆、干辣椒、酸芥菜丝煮约4分钟，再放入酸菜露、味精、精盐、胡椒粉。待汤开后，捞出辣椒，加入葱末，起锅盛入碗内即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。