1) fruit and vegetable chips
蔬菜水果脆片
2) fruit-vegetable crisp
果蔬脆片
1.
The fruit-vegetable crisp is a new kind of long preservable food with dehydration by low-temperature and vacuum-fry technology.
果蔬脆片是一种利用真空低温油炸技术脱去果蔬所含水分,并能长期保存的食品。
3) Fruits and Vegetables
蔬菜水果
1.
Determination of Fenpyroximate Residue in Fruits and Vegetables by HPLC Method with Solid Phase Extraction;
固相萃取高效液相色谱法检测蔬菜水果中的唑螨酯残留
2.
An effective and simple multipesticide residues method based on a new sample preparation method-matrix solid-phase disperse and gas chromatography was studied to determine 31 pesticides (include 11 organochlorines, 5 pyrethrolds and15 organophosphates) in fruits and vegetables.
采用一种新的样品前处理方法-基质固相分散(Matrix Solid-Phase Disperse,MSPD)替代传统的液-液萃取、固相萃取,从蔬菜水果中提取、净化三种类型31种常用农药残留(包括11种有机氯、5种拟除虫菊酯、15种有机磷),用GC-ECD和GC-FPD分析检测,用GC-MS(SIM)进行确证。
5) fruits and vegetables
水果蔬菜
1.
On the basis of the conditions of diphenyl (DP), ortho-phenyl phenol (OPP), thiabendazole (TBZ), imazalil (IMZ) application for fruits and vegetables preservative, the analytical methods for residues and their progresses are summarized.
结合防腐剂联苯、邻苯基苯酚、噻苯咪唑、抑霉唑在水果蔬菜中的使用状况,综述了果蔬中防腐剂残留分析方法及其进展,并着重对气相色谱、液相色谱及防腐剂残留分析新技术——毛细管电泳技术、免疫分析法等进行阐述。
6) fruit and vegetable
水果蔬菜
1.
A new method for the determination imidacloprid residues in fruit and vegetable by High-Performance Liquid Chromatography.
建立了用高效液相法测定吡虫啉在水果蔬菜中的残留的方法。
补充资料：鸡片蔬菜汤
主料
鸡肉4两（约160克），薯仔1-2个，番茄2个，西芹2条，沙律油3/2汤匙，水3又1/2杯。
配料
调味料：盐1/2茶匙，胡椒粉少许。
做法
1、鸡肉洗净、切片。
2、薯仔去皮，切大块；西芹去筋切长片，西芹叶洗净留用；番茄用滚水浸过去皮，再切块。
3、烧热沙律油，下鸡肉炒拌，加薯仔，注入清水，煮至滚。
4、改慢火煮约3分钟，下调味料，加1/2分量的西芹和番茄，盖煮。
5、煮至薯仔软身，加入余下的西芹，一滚熄火即成。供食时撒下西芹叶。
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