1.
Drying and Cooking Characteristics of Nutritional Engineering Cereals
杂粮营养工程米的干燥及蒸煮特性研究
2.
A Study on the Technology of Extrusion Improving the Function of Corn Dietary Fiber;
挤压蒸煮法改善玉米膳食纤维功能特性的研究
3.
Study on Quality Changes of Tuna during Steam Cooking Processes
金枪鱼肉在蒸煮过程中品质特性变化的研究
4.
Effect of Displacement Cooking on the Characteristics of Wheat Straw Black Liquor
麦草置换蒸煮对黑液特性及其组成的影响
5.
Effects of High Pressure Heat Process on the Physicochemical Properties and Fermentability of Apple Dietary Fiber
高压蒸煮对苹果膳食纤维理化特性及发酵性能的影响
6.
Study of AQ Effectiveness during Kraft-AQ Pulping
蒽醌在硫酸盐制浆中的溶解特性及对蒸煮的影响
7.
Effect of Steaming Process on Characteristics of Starch Granule in Steamed Rice Sponge Cake
米发糕蒸煮工艺对大米淀粉颗粒特性的影响研究
8.
steamer mixer
蒸煮拌和器, 蒸煮混和器
9.
QTL Mapping for Cooking and Nutrient Quality Traits of Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的QTL定位
10.
boil(ing) house
蒸煮室, 蒸煮车间, 煮糖车间
11.
Mapping of QTLs Underlying Traits Related to the Cooking and Eating Quality of Rice and Cooked Rice Characteristics & Fine Mapping of Aroma Gene;
稻米蒸煮与食味品质，米饭特性相关性状的QTL定位及香味基因的精细定位
12.
cooker, steam-heated, non-domestic
蒸汽加热蒸煮器,非家用
13.
The cooking practice on aid DA2709 used in imported eucalyptus cooking
蒸煮助剂DA2709用于进口桉木的蒸煮实践
14.
Study on Cotton Stalk CMP
棉秆亚钠化机浆汽相蒸煮及可漂性的研究
15.
The QTL Mapping on Maternal and Endosperm Genome for Cooking and Nutrition Quality Traits in Rice (Oryza Sativa L.);
稻米蒸煮和营养品质性状的胚乳和母体QTL定位
16.
Studies on the Genetic Relationship between Rice Cooking Quality and Yield Traits;
水稻蒸煮品质与产量性状遗传关系的研究
17.
Cooking Quality Assessment and Diversity Analysis of RVA Profiles of Aromatic Rice
香稻品种蒸煮品质评价及RVA谱多样性分析
18.
Study on the Barrier Properties of Retort Pouch PET/BOPA/CPP after Heating
蒸煮袋PET/BOPA/CPP经加热处理后阻隔性能的研究