1.
ADVANCED STUDY ON THE KEY TECHNOLOGY OF THE LOW SUGARED CHESTNUT IN PROCESS
低糖板栗果脯加工关键技术研究进展
2.
Screening the processing of low-sugar preserved fruit of seed used watermelon peel
低糖籽瓜皮果脯加工工艺条件的筛选
3.
APPLICATION OF HACCP SYSTEM TO CONTROL QUALITY OF LOW-SUGAR ONION PRESERVED FRUIT
HACCP系统控制低糖洋葱果脯质量探讨
4.
Production of preserved fruits of low-sugar and original flavor and vacuum-assisted impregnation apparatus
低糖原味果脯生产与真空辅助浸渍装置
5.
Study on the Effects of Chitosan Liquid Film Treatment on Effects of the Chestnut Storage
壳聚糖液膜处理对板栗贮藏效果的影响
6.
The Low Yield Reforming Technology of Chestnut Used for the Chestnut Cultivation in Taijiang County;
板栗低产改造技术在台江油栗生产中的应用
7.
He brought a sugar and chestnut loaf for dessert.
他带了糖和板栗面包准备当点心吃。
8.
Decolorization of Waste Sugar Solution by active carbon in the Production of Preserved Sweet Potato
活性炭对甘薯果脯废糖液的脱色效果研究
9.
Effect of Sugar Permeability Technique by Microwave on Quality of Preserved Small Tomato
微波渗糖工艺对圣女果果脯品质的影响
10.
Effect of xenia on fruit quality of chestnut
花粉直感效应对板栗果实品质的影响
11.
cajan was evidently lower , particularly for N and Ca.
与油松、刺槐、板栗、锥栗等相比,木豆对养分的利用效率明显偏低。
12.
tudies of the Production Technique of Clearing Concentrated Sugar Solution Come from Produce Preserved Hawthorn
生产山楂果脯剩余浓糖汁澄清工艺研究
13.
Research on clarification and detreated of cherry tomato′s sugar cooking liquid
樱桃番茄果脯糖煮液的澄清与脱色研究
14.
Maillard Reaction of Fructose and Its Application in Tobacco
果糖与脯氨酸的Maillard反应及其在烟草中应用研究
15.
Influence of Heat Treatment Combined with Chitosan Coating on Storage Effect of Chestnut;
热处理结合壳聚糖涂膜对板栗贮藏效应的影响
16.
Study on Extraction of Polysaccharide from Blackcurrant by Pectinase Method
果胶酶法提取黑穗醋栗果实中多糖工艺的研究
17.
Analysis on Reasons for Chestnut Low Yield in Ludian County and Measures for Increasing Production and Productivity
鲁甸县板栗低产成因分析及增产增效途径
18.
Rinse nuts and make a slit in the side of each one, using a very sharp knife. Preheat the oven to220 C/430 F. Dissolve the sugar in water.
把板栗洗净，沥干水份。用刀在板栗上开个口子。烤箱220度预热5分钟。砂糖溶解于水。