1) compound curing agent
复合腌制剂
1.
In this paper, the security of low salty dry-cured meat was studied by using low-temperature, compound curing agent, desiccation, vacuum packing and fermenting maturation technology.
采用低温、复合腌制剂、干燥、真空包装、发酵成熟等工艺过程,进行低咸度腌肉制品安全性研究。
2) compound nitrite-free curing agent
复合无硝腌制剂
1.
05) in the color, lipid oxidation, texture and sen- sory quality of emulsion sausage cured by this compound nitrite-free curing agent, compared with the traditional curing method which used sodium nitrite, moreover, the total bacteria and sodium nitrite residue decreased signifi- cantly (P<0.
与使用亚硝酸钠的传统腌制方法相比,添加此复合无硝腌制剂腌制后的乳化香肠在色度、抗氧化性、质构和感官品质方面均无显著性差异(P>0。
3) curing agent
腌制剂
1.
Influence of curing agent and processing technology on the color characteristics of meat products;
腌制剂和加工工艺对传统肉制品色泽特性的影响研究
2.
The effects of curing agents(NaCl,NaNO2),natural antioxidants(vitamin C,tea polyphenols),and some other processing and storage conditions such as heat treatment,temperature,light,oxygen,on the color of chicken product were studied.
研究了腌制剂(食盐、亚硝酸盐)、天然抗氧化剂(维生素C、茶多酚)、其他加工(热处理)和贮藏条件(温度、光线、氧气)对鸡肉制品颜色的影响。
4) backpacking
[英]['bæk,pækiŋ] [美]['bæk,pækɪŋ]
重复腌制
5) nitrite-free curing agent
无硝腌制剂
1.
This paper summarized the current research development of nitrite-free curing agent for meat and its products.
本文综述了肉类及肉制品中无硝腌制剂的研究进展。
6) Compound preparations
复合制剂
1.
OBJECTIVE To analyze the clinical application of compound preparations ofβ-lactamase inhibitors in our hospital during the period of 2001~2005.
目的分析本院2001年~2005年β-内酰胺酶抑制剂复合制剂临床用药情况。
补充资料：复合固体推进剂氧化剂
分子式：
CAS号：
性质：它提供推进剂自持燃烧所需的氧。要求氧化剂的有效氧含量高、密度大、生成热高、分解产物为气体、安定性好，与推进剂组分化学相容。氧化剂品种、含量、颗粒形状、粒度及粒度分布对推进剂的能量、燃烧、力学、工艺、安全等性能有重要影响。在推进剂中用量一般占60％～75％，常用的氧化剂有高氯酸铵、硝酸铵、奥克特今、黑索今等。
CAS号：
性质：它提供推进剂自持燃烧所需的氧。要求氧化剂的有效氧含量高、密度大、生成热高、分解产物为气体、安定性好，与推进剂组分化学相容。氧化剂品种、含量、颗粒形状、粒度及粒度分布对推进剂的能量、燃烧、力学、工艺、安全等性能有重要影响。在推进剂中用量一般占60％～75％，常用的氧化剂有高氯酸铵、硝酸铵、奥克特今、黑索今等。
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