1) critical threshold
关键阈值
1.
Critical threshold level in second language acquisition and attrition is the basic level of L2 proficieny which should be reached by L2 learners in order to avoid language attrition.
二语习得与磨蚀的关键阈值是指外语学习存在一个熟练水平,为防止外语磨蚀,外语教学的目标应该达到或超过这一目标水平。
2) correlation condition value
关联阈值
3) threshold switch
阈值开关
4) threshold degeneracy
阈值简关
5) critical limits
关键限值
1.
The paper studied that HACCP projects was established,critical control point was controlled,hazard analyzed was evaluated in oxidation starch procedure in production,filtration,bath and dehydration,sirocco desicalion,metal detect were confirmed as critical control points,critical limits,monitor procedures,corrective actions were established,as was that the safety and quality were improved.
对氧化淀粉生产过程进行危害分析评估、关键控制点控制及相对应的HACCP计划的制定进行探讨,确立了湿法生产氧化淀粉过程中的过滤、水洗脱水、热风干燥和金属探测4个关键控制点,制定了相关的关键限值、监控程序和纠编措施,从而为提高氧化淀粉生产过程中的质量和安全性提供保障。
2.
But in the implementation of HACCP, operators only monitor whether the output data of the critical control points go beyond the critical limits, ignoring whether the process is stable and whether the process variance can be effectively controlled.
但在实际应用中,操作者仅监视关键控制点(CCP)的输出数据是否超出关键限值(CL),忽略其涉及的加工过程是否稳定,过程变异能否得到有效控制。
6) critical limit
关键限值
1.
Six critical control points and their critical limits were determined and the corresponding precaution measures were made to reduce the potential hazards to safety degree.
本文运用HACCP原理,对松茸罐头生产过程中可能产生的各种潜在危害进行了分析,确定出6个关键控制点及其关键限值,并制定出相应的预防控制措施,将可能存在的潜在危害降至安全程度,以提高松茸罐头生产管理水平,保证产品安全与卫生,为输日松茸罐头产品的生产建立HACCP体系提供参考。
2.
We can then establish the critical limits at the critical control points in order to conduct focal monitoring, recording, modification and verification, to further guarantee the safety of snack noodles production.
应用HACCP原理对方便面的生产从原料到消费的全过程进行危害分析,确定显著危害和关键控制点,在关键控制点上设立关键限值,进行重点监控、记录、纠偏和验证,从而保证方便面的安全生产。
3.
We can then establish the critical limits at the critical control points to conduct focal monitoring, record, modification and verification, as to further guarantee the safety of frozen vegetable's production.
应用HACCP原理对速冻蔬菜的生产从原料到消费的全过程进行危害分析,确定显著危害和关键控制点,在关键控制点上设立关键限值,进行重点监控、记录、纠偏和验证,从而保证速冻蔬菜的安全生产。
补充资料：关键
①门闩或功能类似门闩的东西。②比喻事物最关紧要的部分；对情况起决定作用的因素：摸清情况是解决问题的～丨办好学校～在于提高教学质量。③最关紧要的：～问题丨～时刻。
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