1) pickled radish
腌制萝卜
2) Salted white radish
腌制白萝卜
3) pickle radish
腌制萝卜干
1.
Prevention of the pathogenic microorganism from pickle radish in vacuum package;
真空包装腌制萝卜干中致病菌的抑制
4) 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。
5) Pickle radish
腌萝卜干
1.
In order to solve a problem of the vacuum package of pickle radish swell due to aerogen.
为解决产气微生物引起的真空包装腌萝卜干胖袋问题,从真空包装的萧山萝卜干中分离出2种产气菌,观察它们的形态、大小以及革兰氏染色、荚膜、芽孢特性。
6) refined radish red
精制萝卜红
1.
Through the performance test and study about the liquid state product of the refined radish red,it has been demonstrated that it is a high grade natural coloring material.
通过对精制萝卜红色素液态产品性能的测试和研究，表明精制萝卜红是一种优质的天然色素。
补充资料：紫菜白萝卜汤
主料
紫菜30克，白萝卜（切片）500克。
做法
加水煎汤，少许食盐调味服用。每日1次。
药用价值
主要治疗鼻出血肺热型：鼻腔干燥出血，色红但量不多，身热、咳嗽痰少、口干，舌红，脉数。
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