1.
Study on the Change of Quality of Jerusalem Artichoke in Traditional Pickled Process
菊芋传统腌制过程中品质变化的研究
2.
Study on the Mutagenicity of Traditional Cured and Fermented Animal Food;
传统腌制和发酵动物性食品致突变性研究
3.
Traditionally, this kind of curing is done during cold winter months.
传统上，这种腌制法一般都在冬天进行。
4.
Detection of physicochemical characteristics for quality control points on traditional Chinese beef products
传统干、腌牛肉制品的质量控制点及其理化性质
5.
Curing meat is a traditional method used by many cultures.
肉的腌制方法是一种被许多国家采用的传统的方法。
6.
Analysis of Bacterial Diversity During the Processing of Brassica juncea coss var. tsatsai by the Culture-independent and Denaturing Gradient Gel Electrophoresis (DGGE) Methods
传统分离培养结合DGGE法检测榨菜腌制过程的细菌多样性
7.
Analysis to the nutrition of the pickled fish of the Dong;
侗族传统食品“腌鱼”营养成分分析
8.
ISO22000 Application on Chinese Tradital Pickle Sausage Production
ISO22000在传统腌渍腊肠生产中的应用
9.
The use of oligochitosan in Chinese sauerkraut production
壳寡糖在传统食品酸菜腌渍过程中的应用
10.
Effect of Vacuum treatment on Salting Processing of Duck Gizzard
真空腌制对鸭肫腌制工艺的影响研究
11.
The traditional dry cured ham has a salt content of 9% to 12%,and its manufacturing period over 6 months.
传统干腌火腿的盐分含量为 9%～1 2 % ,生产周期长达 6个月以上。
12.
Determination of Nitrate in Dong nationality traditional kipper
黔东南侗族传统食品腌鱼中亚硝酸盐含量变化研究
13.
leave an ox tongue in salt pickle
把牛口条放在腌菜汁里腌制.
14.
flies whose larvae feed on pickles and imperfectly sealed preserves.
其幼虫吃腌菜和未完全密封的腌制品。
15.
To preserve(beef, for example)in brine.
盐腌放在盐水中保存，如腌制牛肉
16.
salt pork from the back of a hog carcass.
腌制的公猪背部的肉。
17.
Grandmother used to pickle peaches.
祖母过去常腌制桃子。
18.
egg, chicken, in shell, fresh or preserved
带壳鸡蛋,鲜的或腌制的