1) fresh-cut flesh
鲜切果肉
2) flesh fruit
鲜果肉
1.
A novel health food of jelly was prepared by using high quality fermented soymilk, bifidobacteria acidophilus milk, milk powder, flesh fruit and sucrose as basic material, with high nutrition, special flavor, tasty and refreshing, all kinds of flesh fruits and multi activated bifidobacteria and lactic acid bacteria.
以优质发酵酸豆乳、双歧酸牛乳、奶粉、新鲜果肉和蔗糖为主要原料,经科学方法调制成一种营养价值高、风味独特、酸甜爽口、含各种新鲜水果肉、多种活性双歧杆菌和乳酸菌的新型冻胶状保健食品。
3) fresh-cut apples
鲜切苹果
1.
Effects of coating preservation technology on fresh-cut apples;
涂膜处理对鲜切苹果的保鲜效应
2.
The effects of different inhibitors on PPO activity,browning degree and quality of appearance of fresh-cut apples were studied.
文研究了不同褐变抑制剂对鲜切苹果PPO活性、褐变度、感官品质的影响。
4) fresh-cut fruit and vegetable
鲜切果蔬
1.
According to a large number of research results, discussing molecular structure and characteristic of chitosan on keeping freshness, reviewing application of chitosan on fresh-cut fruit and vegetable and food keeping freshness.
对壳聚糖特有的分子结构和良好的防腐保鲜性能及其在鲜切果蔬和食品保鲜中的应用研究作一论述,展望其应用前景。
2.
The number of microorganism is an important index that can be served as one of determinations of shelf life of fresh-cut fruit and vegetable.
微生物数量往往被作为衡量鲜切果蔬产品货架期的一个重要指标,针对鲜切果蔬中微生物的感染途径,对感染鲜切产品常见微生物的类型及生产贮藏中控制微生物的措施进行概述。
5) Fresh-cut silice
鲜切果片
6) Fresh-cut fruits
鲜切水果
1.
Fresh-cut fruits is a new kind of processing products of fruits abroad,with the characteristics of freshness,nutrition and convenience,which has a good market prospect.
鲜切水果是国外新兴的水果加工制品,具有新鲜、营养、方便等特点,市场前景广阔。
2.
Combining physiological and biochemical changes, processing and preservation techniques of fresh-cut fruits, the paper outlined the present condition and developing trend of fresh-cut fruits in home and abroad, and brought forward low-tepmerature chain storage, modified atmosphere packaging, ediable coating preservative and other new preservation techniques of fresh-cut fruits.
介绍了鲜切水果生理生化变化特点、加工工艺流程及保鲜技术措施,综述了国内外鲜切水果加工与保鲜研究现状与发展趋势,并且提出低温冷链贮藏、气调包装、涂膜保鲜以及其它新型保鲜技术措施。
3.
This paper provides an overview of recent advances in mechanism of enzymaitic browing of fresh-cut fruits,and explain to the effective ways to control enzymaitic browning of fresh-cut fruits using physical,chemical and biotic techniques.
对鲜切水果酶促褐变机理进行了综述,并且阐述了化学方法、物理方法、生物方法是控制鲜切水果酶促褐变的有效途径。
补充资料：切木尔切克古墓群
切木尔切克古墓群，距阿勒泰市约30公里，距切木切克乡集镇15公里，位于平坦戈壁向山区过度地带，数约有100余琢，分布在约5平方公里范围内。墓有大、有小，有的较集中，有的分散。较大的一座长约65米，宽35米，位于哈底那尔村西，平均海平面高764米，墓前立有高1.5米，宽60公分，厚400 公分，4块巨大黑石石碑，上刻有凸形浮雕头像， 较小的墓大多分散在起伏土丘的制高点，墓前大多有一块立石，四周大多铺成直植的块石围护，隆起略高于地平面。
1963年新疆社会科学院考古研究所，有计划进行了部分发掘，发现墓葬形式有墓院制和单墓制两种，墓院制地表大多无封土，周缘多有列石围护，单墓制四周无列石围护。但两种墓葬都又分为石棺和竖穴土坑，石棺表面有的有封土，有的没有，竖穴土坑均有封土，埋葬方式为：屈肢、仰身直肢、俯身直肢和乱首葬。出土文物有石器、陶器、铜器、铁器、骨首质器等，时代起于战国延伸至突厥时期，近千年。
墓区除古墓以处，还有左文字石刻，岩画，这些可能是此方草原上的游牧民族匈奴、突厥等民族的遗迹。考古学界有人将切木尔切克墓葬称为切木尔克文化，可见地位之高。
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