1.
A Study of Nitrite Content in the Chinese Cabbage in the Course of Being Pickled
酸菜腌制过程中亚硝酸盐含量的研究
2.
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
3.
Effects of different factors on nitrite content in the pickling process
酸菜腌制过程中亚硝酸盐含量的影响因素探讨
4.
Analysis of Microflora during the Processing of Brassica Juncea Coss Var Tsatsai and the Research of Starter Cultures
榨菜腌制过程中微生物区系多样性分析及发酵剂研制
5.
The Effect of CaCl_2 and Albumen Enzyme Injection on the Mutton Quality in the Process of Bloat;
氯化钙和蛋白酶注射对羊肉腌制过程中的品质影响
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.
Content of nitrites and acidity of Chinese cabbage in pickling process after different tackling, such as blanching it in boiling water, adding sugar and adding salt to it, were studied.
实验分析了加盐、加糖、烫等不同处理对白菜腌制过程中亚硝酸盐含量及酸度变化的影响。
8.
Today, the meat processing industry speeds up the curing process.
现在，肉类加工业加快了腌制的过程，
9.
Grandmother used to pickle peaches.
祖母过去常腌制桃子。
10.
" Ham Cut of meat consisting of the thigh of a hog, usually preserved through a curing process that involves salting and smoking or drying."
火腿: 新鲜的或经过盐渍、烟熏和干燥过程腌制的成猪后腿。
11.
To preserve(meat, for example), as by salting, smoking, or aging.
腌，熏制通过腌、熏或陈化等方式保存（肉等）
12.
Dynamic Change of Nitrite Content in Pickling Cabbage and Mechanism
大白菜腌渍过程中亚硝酸盐含量动态变化及其机制
13.
Content Changes of Main Components of Greengage in Pickling Process
青梅腌渍过程中主要成分的变化规律
14.
a sugar - cured ham.
用糖、盐和硝腌制过的火腿
15.
Preserved in or treated with pickle.
腌制的，腌渍的在盐卤中保存过的，或用盐卤处理的
16.
These organisms are responsible for the souring that occurs in the preparation of pickles, sauerkraut, and Spanish-style olives.
腌菜，酸泡菜，西班牙式青果的制备过程中发生的酸化就是由这些微生物引起的。
17.
The Microbiological Change, Function and Mechanism of Dried Beef in the Processing;
干腌牛肉加工过程中微生物变化、作用及机理
18.
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