1.
frozen prepared food shaping machine
冷冻调理食品成型机
2.
Creative Design of a Foodstuff Dryer Based on TRIZ
基于TRIZ理论的新型食品烘干机的设计
3.
The Research on Food-intake Discrepancy and Its Regulation Mechanism of Different Type of Chickens;
不同类型鸡种摄食及其调控机理研究
4.
Studies on Forming of Yield and Quality of Edible-type Sweet Potato and Regulation of Potassium Nutrition;
食用型甘薯产量和品质形成与钾营养调控
5.
Physiological Mechanism and Regulation Approaches for Accumulation of Grain Protein and Starch in Different Specialty Wheat Varieties;
不同品质类型小麦籽粒淀粉和蛋白质形成的生理机理与调控途径
6.
The Certification Committee of Organic Food was established; the Measures of Certification Management of Organic Food and the Technology Norms of Organic Food have been issued.
成立了有机食品认可委员会，先后颁布了《有机食品认证管理办法》和《有机食品技术规范》。
7.
Studies on Natural Fermentation Process Control and Mechanism of Corn Food
玉米食品自然发酵工艺调控与机理研究
8.
Studies on Formative Mechanisms of Quality of Different Endosperm Type Maize Grain and Their Regulations;
不同胚乳类型玉米籽粒品质形成机理及调控研究
9.
A Study on Stochastic Inventory Management Model for Dried Foods in Outlets;
大卖场食品干货随机性库存管理模型研究
10.
Adversity Government Regulation Theory and Prevention of Food Safety Crisis
逆境型政府规制理论与食品安全危机防控
11.
Theoretical Analysis of Synchronization Regulation of Ball Socket of Roller Briquetting Machine
辊压式成型机球窝同步调节理论分析
12.
Study on Physiological Characteristics and the Difference of Quality Formation in the Different Quality Types of Peanut Varieties
不同品质类型花生品种生理特性与品质形成差异机理研究
13.
As the special hole, whether or not the pass conformation is rationable is directly relative to the convenience of rolling mill's adjustment and the improvement of products' quality.
作为成形孔,孔型构置的合理与否,直接关系到轧机调整的方便和产品质量的提高。
14.
Research on the Development of Protein-based Fat Analogue,the Mechanism and Applications in Dood Industry
蛋白质型油脂模拟物的研究进展机理及在食品中的应用
15.
Studies on Mechanism and Regulation of Yield and Quality Formation of Three Forage Crops;
不同饲用作物产量与品质形成机理及调控研究
16.
International Competitiveness Forming Mechanism in Food Processing Industry Based on Value Increase Theory;
基于价值增值的食品加工业国际竞争力形成机理研究
17.
The Mechanism of International Competitveness for Value-added Food Industry;
基于价值增值的食品产业国际竞争力形成机理研究
18.
A Study of the Mechanism for the Formation of and Approaches to the Realization of Chinese Food Processing Industry Clusters;
中国食品加工产业集群形成机理及实现途径研究