1) Pickles
[英]['pikl] [美]['pɪkḷ]
各式腌菜
2) mango-pickle
腌菜
1.
Utilizing premature-drop mango and premature-fruit-thinning as raw material,the technology of mango-pickle was studied.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜的工艺技术。
4) Pickles
[英]['pikl] [美]['pɪkḷ]
腌菜
1.
Catalytic-Kinetic Photometric Determination of Nitrite in Pickles with Micro-Wave Assisted Sample Digestion;
微波消解试样-催化动力学光度法测定腌菜中亚硝酸根
2.
To evaluate the sensory quality of uber mustards and pickles in pickling the sensory evaluation method was invovled and to analysis the textur characteristics in the same time the texture samples were used.
本研究以茎用芥菜(Brassica juncea coss,var tumida tsenee lee)及其腌制品(即榨菜和腌菜)为研究对象,供试样品采用自然发酵工艺进行榨菜和腌菜的腌渍。
5) pickled vegetables
酱腌菜
1.
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
2.
Test for nitrite contents of pickled vegetables;
酱腌菜类食品中亚硝酸盐暴露水平检测
3.
Shaanxi pickled vegetables current situation and development countermeasure study
陕西酱腌菜生产技术现状及发展对策研究
6) pickles and sauerkrauts
酱腌菜
1.
The results showed that,along with the increase of storage temperature,the contents of nitrate in the pickles and sauerkrauts rose.
用盐酸萘乙二胺比色法和紫外分光光度法分别测定潮州5种酱腌菜在不同条件下的硝酸盐和亚硝酸盐的含量,回收率依次为98%~109%,96%~110%;RSD:0。
补充资料：腌菜
1.用盐浸渍的蔬菜。
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