1.
Study on the Microwave Sterilization Technology and Fresh-Keeping of Emulsified Honey;
乳化蜂蜜微波杀菌工艺及其保鲜研究
2.
Study on sterilization of pickled raw Bullacta exarata by ultra-high pressure
腌制生食泥螺的超高压杀菌工艺研究
3.
Applications of PLC Based Advanced Process Control in the Tomato Sauce Sterilization;
PLC先进控制策略在番茄酱杀菌工艺中的应用
4.
Optimization of Fish Sausage Sterilization Conditions with High Hydrostatic Pressure by Response Surface Methodology
响应曲面法优化鱼肉肠的超高压杀菌工艺研究
5.
Study on microwave combined sterilization of boiled chicken with sauce during storage at 30℃
白切鸡在30℃储藏的微波联合杀菌工艺研究
6.
IRRADIATION PARAMETERS FOR THE CONTROL OF MICROORGANISMS IN DRIED PET FOODS
宠物干粮食品辐照杀菌工艺参数的确定
7.
Research on Optimization of Sterilizing Conditions of UHT Milk by Multi-Response Surface Methodology
超高温灭菌纯牛奶杀菌工艺的多响应曲面法优化研究
8.
The Key Technology of Soft Package Food-Discuss of Scheduled Process
软包装食品灭菌保鲜技术关键—热力杀菌工艺规程的探讨
9.
The fermentation process and sterilization technology for fresh rice noodle were discussed.
对发酵鲜米粉的杀菌工艺和发酵过程进行了研究。
10.
Effect of Preservation Agent and Pasteurized Technology on Shelf-life of Smoked Ham;
防腐剂和低温杀菌工艺对烟熏火腿保质期的影响
11.
Synthesis of the Intermediate of Fludioxonil and Optimization of Preparation Technique;
杀菌剂咯菌腈中间体的合成工艺研究
12.
Improvement of the Synthesis Technology of Broad-spectrum Germicide Domiphen Bromide
广谱杀菌剂度米芬合成工艺改进研究
13.
Mutation Breeding and Fermentation Technology of Spinosyns-Producing Strain;
多杀菌素产生菌的诱变育种与发酵工艺研究
14.
Study on the Breeding of Strains and Fermentation of Spinosad;
多杀菌素高产菌株的选育及其发酵工艺研究
15.
Study on the Breeding of Production Strains and Fermentation of Spinosad;
多杀菌素生产菌株育种及发酵工艺研究
16.
Integration of freeze concentration and PEF in the processing of fruit juices
高压脉冲杀菌集成冷冻浓缩加工果汁的工艺
17.
The next commercial process to be illustrated is pasteurization of milk.
要说明的下一个商业工艺是牛奶的巴氏杀菌。
18.
Optimization of Technological Parameters and Physical-Chemical Properties of Sterilized Milk by Ultra-High Pressure;
超高压杀菌乳工艺参数优化及其理化特性研究