1.
Problems Present in Tobacco Flue-curing Management and Their Countermeasures in Tobacco Farm
农场烟叶烘烤质量管理中存在的问题与对策
2.
Effects of Numbers of Remained Leaves, Maturity and Curing Schedule on the Quality of Cured upper Leaves with Stem in Flue-cured Tobacco;
烤烟上部叶带茎烘烤留叶数、成熟度和烘烤工艺对烟叶质量的影响
3.
Principal Component Analysis of Aroma Quality of Flue-cured Tobacco Roasted by Different Methods
不同烘烤工艺烤烟香气质量的主成分分析
4.
To cook food with dry heat.
烤，烘用干热量烤食品
5.
Powder coating--Determination of loss mass on stoving
GB/T16592-1996粉末涂料烘烤时质量损失的测定
6.
Study on the Relationship between Harvesting, Flue-curing and Quality of Tobacco Leaf;
成熟采收和烘烤与烟叶质量关系的研究
7.
EFFECTS OF THERMAL PROCESSING ON CONTENTS AND ACTIVITIES OF ANTIOXIDANT COMPOUNDS
烘烤对燕麦麸抗氧化物质含量及活性的影响
8.
The Effect of Different Wet Bulb Temperature at the Color Fixing Stage on Tobacco Quality under Loose-leaf and Bulk Curing Condition
定色阶段湿度对散叶密集烘烤烟叶质量的影响
9.
Evaluation on the Contribution Rate of Curing to Leaf Quality of Tobacco by the Means of Minus
利用差减法评判烘烤对烟叶质量的贡献率
10.
Effects on Primary Content of Chemical Constituents and Quality in the Flue-cured Tobacco under Different Flue-curing Barn;
不同烤房烘烤对烟叶主要化学成分含量及品质的影响
11.
Effect of Main Ecological Factors and Flue-curing on Content of Fragrance Substances of Flue-cured Tobacco
主要生态因素和烘烤对烤烟致香物质含量的影响
12.
Relation between HMW Glutenin Subunits and Baking Quality in Bread Wheat Varieties
小麦高分子量麦谷蛋白亚基组成与面包烘烤品质关系的研究
13.
Study on Key Techniques of Fertilization, Cultivation and Curing for Flue-cured Tobacco Leaves;
优质烤烟施肥、采收和烘烤关键技术研究
14.
batch:an amount produced at one baking:
一炉、一批:一次烘烤出来的数量。
15.
flesh of a large young chicken over 3 1/2 lb suitable for roasting.
重量超过/棒的大型鸡的肉，适合于烘烤。
16.
Effects of Loading Density of Bulk Curing Barn on Physiology Characteristics of Flue-cured Tobacco During the Process of Flue-curing and the Quality of Cured Leaves;
密集烤房装烟密度对烟叶烘烤过程中生理特性及烤后品质的影响
17.
The Influence of Flue-Curing and Pretreatment on N Metabolism and Aroma in Tobacco Leaf;
烘烤及烤前处理对烤烟主要含氮化合物和香气物质的影响
18.
Relationships of Mixolab Parameters with Farinograph,Extensograph Parameters,and Bread-Making Quality
Mixolab参数与粉质、拉伸参数及面包烘烤品质的关系