1.
The High Quality Vegetable Industry in China: An Economic Analysis and Policy Studies;
中国优质蔬菜产业经济分析与对策研究
2.
The Preliminary Study on Consumer Insensitive and Consumer Sensitive Behavior of the High-quality Vegetable in China;
我国优质蔬菜消费者麻木和敏感行为初探
3.
Crop farmers are encouraged to target specific niche markets by cultivating safe quality vegetables.
渔农自然护理署鼓励农友种植安全优质蔬菜，以开拓新市
4.
Farmers are encouraged to cultivate premium vegetables and to introduce good quality livestock and improved disease control measures.
渔农处鼓励农友种植优质蔬菜，引进优质禽畜品种，并加强疾病防治措施。
5.
Study on the Key Cultivation Technique of High Quality Rape for Oilseed and Vegetable;
优质油菜“油蔬两用”栽培关键技术研究
6.
The adequate K supply and optimum N and K combination could ensure the high-quality and high-yield production of vegetables.
充足的钾素供应和合理的氮钾配比是保证蔬菜优质高产的关键。
7.
An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality;
蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究
8.
Green leafy vegetables, like broccoli and Chinese cabbage, are also calcium-rich.
绿叶蔬菜，如花椰菜和大白菜，也都富含钙质。
9.
Application Study of Vegetable Resource of Brassica Campestris in Rapeseed Breeding;
白菜类蔬菜种质资源在油菜育种中的应用研究
10.
Optimization and Extension of Eco-Organic Type Soiless Culture Technique for Vegetables;
蔬菜有机无土栽培技术的优化及推广
11.
GAP Implementation and Optimization in the Processes of Export Alp Vegetables;
出口高山蔬菜生产中GAP的实施与优化
12.
Present Situation and Optimal Measures of Vegetable Logistics Chain in China;
我国蔬菜物流链的现状及其优化措施
13.
Optimization in the orthogonal test of extraction technology of sulforaphane from vegetable
蔬菜中莱菔硫烷提取工艺的正交优选
14.
The effect of different kinds of vegetables in the mixed strain inoculation fermentation
蔬菜品种对发酵蔬菜质量及纯乳酸菌发酵过程的影响
15.
Study on Vegetable Commodity standarization Control and Cold Chain Circulation Technigue to Provide Fresh,Nutritious and Hygienic Vegetables;
加强标准化控制,实施冷链流通,供应市场鲜嫩、营养、卫生的优质洁净蔬菜
16.
Study on Mineral Nutrients in Vegetables from Hefei City
合肥市菜园蔬菜矿质营养元素含量研究
17.
Quality and Acute Toxication Test of a Wild Vegetable Acanthopanax trifoliatus
野生蔬菜簕菜品质及急性毒性试验研究
18.
plant whose succulent young shoots are cooked and eaten as a vegetable.
植物，其肉质嫩根可作为蔬菜烧熟食用。