1.
People who do not eat much salty food have a 25% lower risk of cardiac arrest or stroke and a 20% lower risk of premature death.
那些不食用盐腌食品的人患心搏骤停或中风的风险降低了25%，患过早死亡的风险降低了20%。
2.
Meta-analysis of the Relationship between Salty or Pickled Foods and Gastric Cancer
高盐饮食及腌制食品与胃癌关系的Meta分析
3.
Control of Nitrite Content in Salted Meat;
腌腊肉食品中亚硝酸盐含量的控制技术
4.
An edible product, such as a cucumber, that has been preserved and flavored in a solution of brine or vinegar.
腌菜，泡菜一种在盐水或醋溶液中保存和调味的可食性产品，如腌黄瓜
5.
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
6.
Quality Control of Determination of Nitrite in Pickled Vegetables Products by Spectrophotometry
分光光度法测定酱腌菜类食品中亚硝酸盐的实验室质量控制
7.
a strong solution of salt and water used for pickling.
盐和水形成的浓溶液，用于腌食物。
8.
Salt water used for preserving and pickling foods.
卤水用来保存或腌制食物的盐水
9.
Determination of the added nitrite in marketed pickle beef products
市售腌肉制品中亚硝酸盐含量的测定
10.
To prepare(food)for future use, as by canning or salting.
腌制食物准备（食品）以备将来使用，如用罐装或腌制的方法
11.
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
12.
ENDEMIC GOITER DUE TO IODINE RICH KELP SALT AND IT'S PICKLED VEGETABLES
高碘食盐及其腌制咸菜所致的地方性甲状腺肿
13.
The quality of pickled vegetables and the progress on the nitrite issue
腌制蔬菜的品质及亚硝酸盐问题研究进展
14.
Curing is used mainly to preserve fish and certain meats.
腌制法主要用来存贮鱼类和一些肉食品。
15.
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
16.
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
17.
Unhealthy food: red meat( e. g. pork, beaf, lamb), cheese, pickles, butter, soy sauce( jià ng yó u/ chiang-yu), spirits, carbonated drinks( sweetened).
不健康食品:红肉(牛羊等)奶酪,腌制食品,黄油,酱油,白酒,碳酸饮料.
18.
Unhealthy food: red meat (e.g. pork, beaf, lamb), cheese, pickles, butter, soy sauce (jiàng yóu / chiang-yu), spirits, carbonated drinks (sweetened).
不健康食品:红肉(猪牛羊等),奶酪,腌制食品,黄油,酱油,白酒,碳酸饮料.