1.
Study on improvement of preservation method for acetic acid bacteria and its preservation duration
醋酸菌菌种保藏方法的改进及保藏期限的研究
2.
best-before date
ph.1. (食品包装上的)保藏期日戳食用期限日戳
3.
Time for which a stored item remains usable
贮藏寿命（物品的保存期限）
4.
Fresh cream cakes can't Be kept for a long time. Please note the quality guarantee period indicated on the Bottom of the Box.
鲜奶蛋糕，不宜久藏，请注意盒底保质期。
5.
Effects of harvesting time on the storage quality of ‘Okubao’ peach
采收期对‘大久保’桃贮藏品质的影响
6.
The product is held under refrigerated conditions during storage and distribution to the point of consumption.
在储藏和分配到销售点的过程期间,产品保存在冷藏条件下。
7.
where they are not submitted within the specified time limit, the sample of the biological material shall be deemed not to have been deposited;
期满未提交证明的，该样品视为未提交保藏；
8.
Take good care to lock away your jewellery in a strongbox before going away on holiday.
假期外出之前要把珠宝首饰锁藏在保险箱里。
9.
If the correction is not made at the expiration of the time limit, the biological materials shall be deemed not to have been deposited.
期满未补正的，该生物材料视为未提交保藏。
10.
Study on Extending the Shelf-life of Green Asparagus and Peach Fruit;
延长绿芦笋和水蜜桃保鲜贮藏期的研究
11.
Study of Modified Atmospheric Packaging of Fresh Beef and Its Shelf-life Storage at Low Temperature;
鲜牛肉气调包装及其冷藏货架期保鲜技术研究
12.
Chestnut Seed Rot during Storage and Studies of the Physiological and Biochemical Changes and the Antiseptic Technique;
板栗贮藏期实腐病及其病生理和防腐保鲜研究
13.
On the Chinese Communist Party to Maintain the Stability of the Experience of Tibet
新时期中国共产党保持西藏稳定的经验
14.
Study on Antagonists and Their Bio-control to Pear Disease during Storage
梨储藏期病害生防菌及防腐保鲜的研究
15.
Change of Solvent Retention Capacity of Wheat Flour During Storage
小麦粉储藏期溶剂保持力变化规律研究
16.
Effects of different packaging and storage on quality and shelf life of Radix Astragali
不同包装储藏法对黄芪品质和保质期的影响
17.
Effects of 1-methylcyclopropene Treatment on the Cucumber Fruit Quality during Low Temperature Storage
1-MCP处理对黄瓜冷藏期间保鲜效果的影响
18.
Study on influence factors of maternal health care in Tibet Autonomous Region of China
西藏农村妇女孕产期保健现状及影响因素