1)  PARMA
PARMA
1.
A new model,MPARMA,which is extended by periodic autoregressive moving-average model with the finite mixture modeling,is proposed for modeling the skeness and multimodal in periodic time series.
为了描述周期时间序列中的偏倚和多峰现象,结合有限混合模型方法,将周期自回归滑动平均(Periodical Autoregression Moving Average——PARMA)模型推广,提出混合周期自回归滑动平均时间序列(MPARMA)模型,并讨论了MPARMA序列的一阶和二阶平稳性条件。
2)  Parma
帕尔玛
1.
Application of Parma technology in Pinda highway Qinghai province;
帕尔玛筑路技术在青海平大公路中的应用
3)  Parma ham
巴马火腿
1.
99 compounds were identified for the Parma ham extracted by the simultaneous distillation and the solid-phase micro extraction methods with GC,most of them are aldehydes and alcohols,others are ke- tones,esters,acids,hydrocarbons,sulpher and circle compounds were also identified.
采用同时蒸馏提取(SDE)和固相微萃取(SPME)2种前处理分离方法,以及气相色谱和质谱联用分析鉴定技术,对巴马火腿的挥发性风味进行了研究,共鉴定出99种成分,其中主要为醛类和醇类化合物,其次为酮、酯、酸、烃类化合物,另有少量含硫及杂环化合物,表明醛类和醇类化合物对巴马火腿的风味贡献较大。
2.
Modern technology of production, main quality problems and their preventive methods, progresses in research of flavor and color substances in Italian Parma ham were viewed.
就意大利巴马火腿的现代化生产技术、风味物质、呈色物质、主要的质量问题及其防止方法等方面进行了阐述。
3.
The progresses in the research of red pigment in Parma ham were reviewed in this paper.
综述了巴马火腿红色色素研究的最新进展。
4)  PARMA model
PARMA模型
5)  Parma school
帕尔马画派
补充资料：Parmanent
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