1.
Xinjiang Chalkis CO.,LTD s Tomato-made Product Marketing Strategy Research;
新疆中基实业股份有限公司番茄制品营销战略研究
2.
Working with tomato products, one would need to have only a few green and red disks to cover the usual range of tomato color.
处理番茄制品时,仅需一些绿色和红色的比色板即可囊括产品的所有色泽
3.
A New High Lycopene Cherry Tomato Cultivar ‘Yinghong 1’
高番茄红素樱桃番茄新品种‘樱红1号’
4.
A New Processing Tomato F_1 hybrid-‘Xinfan No. 30’
高番茄红素加工番茄新品种新番30号的选育
5.
Comparative Test of Qualities between Traditional Excellent Tomato Varieties and New Tomato Varieties
传统优良番茄品种与新番茄品种品质比较
6.
A condiment consisting of a thick, smooth-textured, spicy sauce usually made from tomatoes.
调味番茄酱含有粘稠且质地平滑的辛辣酱的调味品，通常用番茄制成
7.
Analysis and study on quality of tomato paste in Xinjiang of Bohu
新疆博湖成品番茄酱品质的分析研究
8.
Evaluations of Cherry Tomato Variety Resources and Primary Studies on the Affect Factors of Long-storability
樱桃番茄品种资源评价和影响樱桃番茄耐贮性因素的初探
9.
Study on the Tomato Tetroploid Introduced and the Comparison of the Cold Hardiness and Quality between the Tetroploid and the Diploid Tomato;
四倍体番茄的诱导及与二倍体番茄抗冷性、品质比较的研究
10.
Supplementary foods for infants and young children-Tomato juice
GB10780-1989婴幼儿辅助食品番茄汁
11.
They dip their food into the tomato liquid.
他们将食品蘸了一下番茄酱。
12.
mustard and ketchup are condiments.
芥末和番茄酱都是调味品。
13.
Selection of Early──Maturing Tomato Variety──Nongda Zaohong
番茄早熟新品种──“农大早红”的选育
14.
The Breeding of Polyploid Tomato Cultivars with Few Seeds and Solid Characteristics;
近无籽实心多倍体番茄新品系的选育
15.
15 Tomato Quality Analysis and DNA Fingerprint
15份番茄的品质分析及DNA指纹图谱
16.
Study on the Heat Resistant Character and Machanism of Different Varieties
不同番茄品种耐热性及耐热机理研究
17.
Change of fruit postharvest processing quality of three tomato cultivars
加工番茄采后果实加工品质差异分析
18.
Effects of Appropriate Temperature and Ozone Treatment on Quality of Tomato during Storage
适温臭氧处理对番茄贮藏品质的影响