1.
Research on compound antiseptic applying to the low-temperature meat product
低温灌肠肉制品中复合防腐剂的研究
2.
Antiseptic Effect of a Complex Preservative formula on Fresh meats
复合防腐剂对几种常见畜禽鱼肉的防腐效果研究
3.
Research on Using Multiple Antiseptic to Prolong Shelf Life Of Tingzhou Sauce-boiled Meat;
用复合防腐剂延长汀州烧大块货架期的研究
4.
STUDY ON THE PRESERVATION PERFORMANCE OF COMPOUND ANTISEPTIC USING IN SNOW PEAR JUICE
复合防腐剂用于雪梨果汁保藏性能研究
5.
Bacteriostasis Action of a Compound Preservative on Clostridium sporogene
复合防腐剂对生孢梭菌的抑菌工艺优化的研究
6.
Study on anti-microbial effect of compound preservatives in sausage products with lower contents of nitrite
复合防腐剂对低硝灌肠制品抑菌效果的研究
7.
Progress of the Research on the Fresh-keeping Effects of Nisin Complex Antiseptic in the Pasteurized Meat Products
Nisin复合防腐剂对低温肉制品保鲜效果的研究进展
8.
The usage of complex paraben as antiseptic in the food field
尼泊金复合酯作为防腐剂在食品中的应用
9.
Study on Compound Biological Preservatives Application in Pickle Vegetables;
复合生物防腐剂在腌制蔬菜中的应用研究
10.
Effect of Compound Preservative on Storage Quality of Sweet Potato Dessert with High Moisture
复合保鲜剂对高水分甘薯点心防腐保鲜的研究
11.
Studies on the Effect of Compound Natural Preservatives Used in Emulsion-type Sausage
复合型天然防腐剂在乳化型香肠中的作用研究
12.
Use of Compound Natural Preservatives for Preservation of Spiced Crisp Ducks
复合天然防腐剂对香酥酱鸭保鲜效果研究
13.
Study of Antiseptic Application of Food preservative Compounds in Bread
食品防腐剂复配形式在面包中的防腐应用研究
14.
Study on Spoilage Microorganism and Natural Preservatives for Preservation of Chilled Mutton;
冷却羊肉菌相分析及应用天然防腐剂复合保鲜技术的研究
15.
Preservation Effect of Antiseptics-fortified Soy Protein Isolate-Wheat Gluten Film on Eggs
防腐剂强化大豆分离蛋白和谷朊粉复合膜保鲜鸡蛋作用研究
16.
Fermented bean curd antiseptic 100% qualified, dried vegetables benzoic acid qualified rate 98.04%.
腐乳防腐剂100%合格，于菜苯甲酸合格率98.04%。
17.
copper naphthenate
环烷酸铜（防霉剂,防腐剂）
18.
To treat(a corpse)with preservatives in order to prevent decay.
防腐用防腐剂来处理（尸体）以防止腐败