1.
Study on the Mature Characteristic and the Quick-Freeze Technical of Fresh Maize Ears;
鲜食玉米穗成熟特性及速冻工艺研究
2.
Process Design of Annual 20000 Tons Quick-frozen Rice Products Output;
年产20000吨速冻米面制品工艺设计
3.
Studies on the Optimization of Pretreatment Technology for Lentinus Edodes Prefreezing Heating & Blanching
香菇速冻前漂烫预处理工艺优化研究
4.
Soaking Process Optimization by RSM for Quick-Frozen Instant Rice
RSM优化速冻方便炒饭浸泡工艺的研究
5.
Study on Material Adaptability and Processing of Quick-freezing Instant Rice
速冻方便炒饭原料适应性及工艺的研究
6.
Study on the Optimal Produce Process of Ictalurus Punctatus Freezing Fillet
斑点叉尾鮰鱼速冻鱼片生产工艺优化研究
7.
Optimization of Blanching of Quickly Frozen Purple Sweet Potato by Response Surface Method
响应曲面法优化速冻紫甘薯的烫漂工艺
8.
Effect of Different Process Technology on Final Residues of Chlorpyrifos in Frozen Green Soy Bean
不同加工工艺对速冻毛豆中毒死蜱残留量的影响
9.
This technique is carried out by seasoning after steaming, chilling after roasting, heating by microwave before eating.
该工艺采用先蒸后调味,烧烤再速冻的方法,食用时微波加热。
10.
Research on the Freezing Process and Freezing Mathematical Model of Frozen Tofu;
冻豆腐的冷冻工艺及冷冻数学模型的研究
11.
Experimental study on rate of frost heave by artificial freezing
人工冻结冻胀速率试验研究(英文)
12.
Study on the Flour Properties of High Quality Frozen Dumpling and the Best Freezing Process;
优质冷冻水饺的面粉特性及最佳冷冻工艺研究
13.
Studies on the optimized freeze drying process for lyophilized live Japanese encephalitis vaccine
冻干乙型脑炎减毒活疫苗的冻干工艺优化研究
14.
Investigation of Vacuum Freeze-drying Process of Pickled-cowpea;
保持乳酸菌活性的冻干泡菜工艺研究
15.
The Conditions on Purification and Lyophylization of Recombinant Proteins;
重组蛋白的纯化工艺及冻干条件研究
16.
Research of Preparation and Processing about Nano-artemisinin and Artemisinin Lyophilized Powders
纳米化青蒿素及冻干粉制备工艺研究
17.
Study on the Liquid-Smoking Technology of Frozen-Cooked-Fumigated Shrimp Meat
液熏法生产“冻熟熏虾仁”的工艺研究
18.
Research on the Distilling and Resolving Technology of lyophilizing Agaricus bisporus
双孢蘑菇冻干的升华与解析工艺研究