1.
high temperature short time method [pasteurization]
高温短时法〔巴士德消毒〕
2.
high-temperature short-time pasteurization of milk
牛奶高温短时灭菌法
3.
Effect of artificial ageing on fatigue behaviour of 2524 aluminum alloy
高温短时人工时效对2524合金疲劳性能的影响
4.
Effect of short time and high temperature treatment on shade of naturally colored cotton
高温短时间处理对天然彩色棉色泽的影响
5.
Microstructure of LaFe_(13-x)Si_x Alloys Annealed at High Temperature for a Short Time
高温短时退火LaFe_(13-x)Si_x合金的组织结构
6.
The most popular system for pasteurization of liquid foods is the continuous high-temperature, short-time (HTST) system.
液体食品的巴氏杀菌最为常用的一套设备就是连续高温短时(HTST)设备。
7.
The advance of temperature may shorten activation time of water-activated battery.
而温度升高可以缩短水电池的激活时间。
8.
milk that has been exposed briefly to high temperatures to destroy microorganisms and prevent fermentation.
经过短时高温以消灭微生物、阻止发酵的奶。
9.
Study on the Mechanisms of Endodormancy Induction and Short-term Heating Releasing Dormancy in Peach (Prunus Persica) Bud;
桃芽自然休眠诱导与短时间高温破眠机制研究
10.
Effect and Mechanism of Short-term Heating Treatment on Breaking Bud Dormancy in Peach Trees;
短时高温打破桃花芽休眠效应及机理研究
11.
Effects of brief high temperature exposure on reproductive characteristics of Agasicles hygrophila (Coleoptera:Chrysomelidae)
短时高温暴露对莲草直胸跳甲生殖特性的影响
12.
Results show that the temperature drop in the process of tapping can be dramatically checked by lowering the tapping temperature, minimizing the tapping time and raising the temperature of ladle lining.
研究结果表明，降低出钢温度、短出钢时间、高钢包内衬温度可显著减少出钢过程钢水温降。
13.
The adsorption equilibrium time shortens and the adsorption capacity and ratio decrease with temperature.
温度升高,吸附平衡时间缩短,吸附量和吸附比下降。
14.
Studies on the Adaptability Difference to Short-time Elevated Temperature of Different Area Malus Baccata Borkh;
不同地区山定子对短时温度升高的适应性差异研究
15.
Effect of intensifying high temperature ripening on proteolysis in dry-cured ham
强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响
16.
Effects of Sub-High Temperature in Short Time on Physiological Indexes Related to Resistance of Castor-Oil Plant
短时间亚高温对蓖麻叶中几个与抗逆性有关生理指标的影响
17.
To minimize thermal degradation due to prolonged heating during evaporation, it is necessary to minimize the time that the food product remains at elevated temperature.
为了减少蒸发中由于长时间加热而产生的热降解,缩短加工食品在高温下的时间是必需的。
18.
It has a good high tenperature flow ability short setting time, rignersintered strcngth and high corrosion resistance.
该产品具有良好的高温流动性，较短的硬化时间，较高的烧结强度优质的耐侵蚀性能。