1.
Patulin and pesticide residues are main factors which are responsible for the safety of AJC.
棒曲霉素和农药残留是浓缩苹果汁质量安全的首要问题。
2.
Determination of Protein Content in Juice by Coomassie Brilliant Blue
考马斯亮蓝法测定果汁中蛋白质的含量
3.
Good: Juicing area effectively separated from other areas that could impart an adverse effect upon product quality.
良好的：果汁生产区与其他可能影向产品质量的区域有效隔离。
4.
Poor: Juicing area not adequately separated from other areas that could impart an adverse effect upon product quality.
不好的:果汁生产区没有与其他可能影向产品质量的区域有效隔离。
5.
Research and Design on the System Based on Web of HACCP Quality Control and Information Management;
基于WEB的浓缩苹果汁HACCP质量控制与信息管理系统的研究与设计
6.
Study on the Characterization of Citrus Fruits Quality, Flavonoids and the Determination of the Adulteration of Orange Juice;
柑桔果实品质和类黄酮的含量特征及橙汁掺假检测的研究
7.
Analysis on Sanitary Quality of Fresh Juice in Hotels,Restaurants and Marketplaces in Urban District of Xuchang City
许昌市区宾馆饭店商场现榨果蔬汁卫生质量分析
8.
brown oval fruit flesh makes excellent sherbet.
椭圆的褐色水果，果肉可做优质果汁冻。
9.
Effects of Freeze Concentration Technology on Qualities of Fruit Wines
果汁冷冻浓缩技术对果酒品质的影响
10.
" Determination of juice content in orange,mandarine,tangerine juice and their drinks"
GB/T16771-1997橙、柑、桔汁及其饮料中果汁含量的测定
11.
Passionflower Fruit Juice Processing and Research on Juice Content Examination Method
西番莲果汁加工及其原汁含量检测方法的研究
12.
Juice, please. Grape juice.
请上果汁，葡萄汁。
13.
Tomato,orange and apple juice,please.
番茄汁、橙汁及苹果汁。
14.
Comparison of Flavor Compositions of Rhodomyrtus tomentosa Fruit,Juice and Wine using GC-MS Analysis
岗稔鲜果、果汁和果酒香味物质的GC-MS比较分析
15.
Saceharomyces and Candida can also spoil juices.
啤酒酵母和假丝酵母也能使果汁变质。
16.
Study on Key Technologies of High-Pulp Lime Juice;
高果肉含量酸橙汁加工关键技术研究
17.
Determination of Ascorbic Acid in Juice by RP-HPLC
RP-HPLC测定果汁类饮料中抗坏血酸含量
18.
Determination of Ascorbic Acid Content in Five Fruit Juices by HPLC
HPLC法测定5种果汁中抗坏血酸的含量