1) radish
小萝卜
1.
The cabbage,radish and tomato were conducted with beneficial microecologigal preparation,and its effect on plant growth power,quality and weight of the three vegetables was observed.
采用益微制剂分别在白菜、小萝卜和番茄三种蔬菜作物上进行处理,观测其对三种作物的植株长势、品质和重量的影响。
2) small radish of Lanxi
兰溪小萝卜
3) salted radish
腌制小萝卜
1.
It is mainly processed into salted radish, which is popular as it iswhite, dilicious, fragile and tender, moderate in size, and it is helpful to digestion andstimulate the appetite.
本文系统地研究了兰溪特色小萝卜在工厂腌制过程中品质变化规律，通过检测腌制过程中pH值，可溶性固性物，盐度，水份含量，亚硝酸盐及感观品质的变化发现：工厂自然发酵腌制小萝卜的品质受外界温度的影响显著。
4) E.rapulum Kar.et Kir
小萝卜大戟
1.
Studies on the Activity Constituent of E.rapulum Kar.et Kir.;
小萝卜大戟（E.rapulum Kar.et Kir.）生物活性成分的提取与分离研究
补充资料：小萝卜
1.萝卜的一种﹐生长期很短﹐块根细长而小﹐表皮鲜红色﹐里面白色。是普通蔬菜。亦指这种植物的块根。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。