1.
Tobacco Major Chemical Constituents In Different Baking The Dynamic Changes In The Way
烟叶主要化学成分在不同烘烤方式中的动态变化
2.
Research of Flue-cured Tobacco Curing Technique on Dispersed Leaves Stack ModeⅠ-Curing Effect of Different Stack Mode
烤烟散叶堆积式烘烤技术研究Ⅰ—不同堆积方式的烘烤效果
3.
Effect of the Harvesting Methods on the Physiological Characteristics and Quality of Upper Leaves of Flue-cured Tobacco
采收方式对烤烟上部叶烘烤过程生理特性及品质的影响
4.
The features of different baking methods are evaluated so that the gas regenerator is used for baking the ladle for hot metal.
通过比较几种烘烤方案的特点,提出了采用高炉煤气蓄热式烘烤铁水罐。
5.
To dry or roast(corn, for example)by exposing to heat.
烘烤用加热的方法烘干（例如玉米）
6.
Turkey is sold many ways-- frozen, fresh, whole, cut into parts, ground up like hamburger, thinly sliced, roasted, fried, smoked.
火鸡通过多种方式销售：冷冻，新鲜，整个，分块，搅碎，切片，烘烤，火烧，烟熏。
7.
Studies on Dynamic Changes of Major Chemical Compositions of the Leaves of LLBC and HPBC of Flue-cured Tobacco;
不同装烟方式密集烘烤过程中烟叶主要化学成分的动态变化研究
8.
Moveable baking net solve the problem of cleaning more than common.
烤物也可放在活动式烤网上烘烤，解决一般输送烘烤机烤网不易清洗的困扰。
9.
Scientific Use and Some Improved Suggestions in the Heat Accumulating Type of Ladle s Roaster;
蓄热式钢包烘烤器的科学使用与改进
10.
Based on the comparison of the differences and characteristics of dry-type and wet-type spraying-baking booths, it was suggested that the key to develop novel wet spraying-baking booth was to properly control the humidity.
从理论分析、结构设计和喷烤漆房操作3个方面介绍了保证湿式喷烤漆房烘烤时湿度不超标的措施。
11.
To cook food with dry heat.
烤，烘用干热量烤食品
12.
grill of iron or steel, for domestic-type, nonelectric, stoves, ovens space heaters
钢或铁制烤架,用于家用式,非电力炉子烘箱
13.
grill and waffie-iron, combined, electric
组合式电动栅形烤架和蛋奶烘饼铁钳模
14.
NUMERICAL ANALYSIS ON TEMPERATURE DISTRIBUTION OF LADLE LINING USING REGENERATIVE BAKER
蓄热式钢包烘烤器钢包内衬温度分布数值分析
15.
Effect of curing agents and roast parameters on acid value of Cantonese sausage
广式腊肠主要配料及烘烤工艺对酸价的影响
16.
Superficial Analysis of Regenerative Ladle Roaster and the Application in the No.3 Steel-making Plant of Jigang
蓄热式钢包烘烤器原理及在济钢三炼钢的应用
17.
Application of automatic control system for regenerative ladle baking device
蓄热式钢包烘烤装置自动控制系统的应用
18.
Effect of salting and baking technology on the quality of Chinese sausage
腌制和烘烤工艺对中式香肠品质的影响