1.
A portion of the temperature rise occurs in the regeneration section, utilizing high-temperature product as the heating medium.
在回流段,我们利用高温产品作加热介质,使低温产品的温度升高;
2.
Application of HACCP in Pasteurized Meat Products
HACCP体系在低温肉制品生产中的应用
3.
To examine the tested sample for any appearance change under a low temperature condition for a period of testing time.
用使产品在低温中保持一段时间的方法检查产品的外观是否变形
4.
Basic environmental testing procedures for electric and electronic products-Guidance for high temperature and low temperature tests
GB/T2424.1-1989电工电子产品基本环境试验规程高温低温试验导则
5.
High-quality working liquid, ensure all-weather adaptability under different temperature conditions.
高品质工作液，确保高低温环境下全天候产品适应性。
6.
Evaporation at this reduced temperature decreases thermal degradation and results in optimal product quality.
在低温下蒸发可减少热降解,并产生适宜的产品质量。
7.
Processes using this concept are designed to reduce product temperature and to extend shelf-life.
这个概念中所用的加工工艺是利用降低产品温度以延长保质期。
8.
They were produced by traditional chemical processes at high temperatures under alkaline catalysis.
传统化学法以碱为催化剂在高温下进行,不仅能耗高且产品纯度低。
9.
With special materials and alloyed elasticity film applied, these kinds of products can lower the temperature-excursion and improve the measuring precision.
该产品采用特殊材料及合金弹性膜片，降低了温漂，提高了测量精度。
10.
Basic environmental testing procedures for electric and electronic products-Tests A: cold
GB/T2423.1-1989电工电子产品基本环境试验规程试验A:低温试验方法
11.
Basic environmental testing procedures for electric and electronic products-Guide for combined temperature/low air pressure tests
GB/T2424.15-1992电工电子产品基本环境试验规程温度／低气压综合试验导则
12.
To reduce the temperature of(produce or meat, for example) by artificial means before packaging or shipping.
预先冷冻在包装或装运之前用人工方法降低（如，产品或肉）的温度
13.
Set up HACCP System of Sausage and Study on Vegetable Nutrition Low Temperature of Meat Food;
红肠生产HACCP的建立及蔬菜营养低温肉制品的开发
14.
Process Study and Quality Control for Low Temperature Vacuum Fried Potato Chips
低温真空油炸生产马铃薯脆片的过程研究及其品质控制
15.
Study on New Processing Technology of Tea Seed Oil
茶叶籽油冷榨、低温连续精炼新技术、新产品的研发
16.
Low Temperature under the Adversity of Greenhouse Eggplant Varieties for the Screening
低温逆境下温室茄子专用品种的筛选
17.
Storage: under normal temperature, may freezes under low temperature, quality and stability property not changed after unfreezing.
保存方法：常温保存，温度过低时会结冻，解冻后产品质量及稳定性不变。
18.
Thought it ideal that adopting the technology of low salt low temperature solid liquid ferment and semi- finished products to be exposed to the sun.
认为采用"低盐低温固稀发酵"加上后期半成品油"晒制增香"的生产工艺较为理想。