1) Spinach processing
菠菜加工
2) Spinacia oleracea [spinach]
菠薐;菠菜
3) spinach
[英]['spɪnɪtʃ] [美]['spɪnɪtʃ]
菠菜
1.
Effect of different drying methods on quality of dehydration spinach;
干燥方式对脱水菠菜质量特性的影响
2.
Study on the Determining Conditions of Oxalate Content in Spinach with Coloration Method;
比色法测定菠菜中草酸含量的条件研究
3.
Research on residue dynamics laden in some commonly used pesticides in spinach;
几种常用农药在菠菜中的残留动态研究
4) spinacia oleracea
菠菜
1.
Determining Zn,Mn,K and Ca in spinacia oleracea by suspension sample introduction flame atomic absorption spectrometry;
无稳定剂悬浮液进样——火焰原子吸收光谱法测定菠菜中的锌、锰、钾、钙
2.
Glycerate-oxidizing Activity of Glycolate Oxidase from Leaves of Spinacia oleracea;
菠菜叶片乙醇酸氧化酶的氧化甘油酸活性(英文)
3.
Effects of NaCl on the properties of PSII fluorescence in leaves of Spinacia oleracea;
NaCl胁迫对菠菜PSII颗粒荧光特性的影响
5) vegetable processing
蔬菜加工
1.
And the UHP application prospect on vegetable processing was summaried in this paper.
介绍了超高压技术加工蔬菜的基本原理和特点,分析了蔬菜加工过程中超高压技术对产品感官特性、酶及微生物的影响,并对超高压技术在蔬菜加工中的应用前景作了展望。
2.
This paper reviews the basic principles and characteristics of UHP and application of UHP technology in vegetable processing.
综述超高压加工的基本原理及特点、超高压技术在蔬菜加工中的应用以及超高压技术在蔬菜加工中的应用前景。
6) cold dish processing
冷菜加工
1.
The paper discussed how to establish effective Hazard Analysis and Critical Control Points (HACCP) system and gave a concrete analysis of the hazards that may happen in the course of cold dish processing.
在餐饮业冷菜加工中建立有效的危害分析与关键点控制(HACCP)系统,对冷菜加工中可能出现的危害进行具体分析,并确定关键控制点与控制措施,这样能确保冷菜食品的安全性,减少食物中毒的发生。
补充资料：菠薐
1.亦作"菠棱"。 2.即菠菜。
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