1.
Study on the Relation between Pectin Content and Brittleness of Low Salt Pickled Mustard Tuber by Lactic Acid Bacteria
乳酸菌低盐腌制榨菜脆性与果胶含量的关系研究
2.
Development of Low-salt Sweet Calabash Pickle by Dynamic Vacuum Pickling Method
使用真空动态腌制法开发低盐甜葫芦腌菜
3.
Method of Nitrite Reduction in Preserved Pickles
降低腌制酸菜中亚硝酸盐方法的研究
4.
To preserve(beef, for example)in brine.
盐腌放在盐水中保存，如腌制牛肉
5.
beef cured or pickled in brine.
在盐水里腌制的牛肉。
6.
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
7.
a sugar - cured ham.
用糖、盐和硝腌制过的火腿
8.
artery pickling
宰牲血管中注射盐水腌制法
9.
artery pumped ham
宰牲血管中注入盐水腌制的火腿
10.
heavy cured
马里兰型烟叶(烟株的顶叶), 重盐腌制
11.
We usually preserve pork by curing it with salt and smoking it.
我们常用盐腌和熏制来保存猪肉。
12.
Salt water used for preserving and pickling foods.
卤水用来保存或腌制食物的盐水
13.
(used especially of meat) cured in brine.
（特别是用来指肉）在盐水里腌制。
14.
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
15.
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
16.
Pilot test on semi-solid-state pure-fermentation technology of low-salt pickled cucumber
低盐腌渍黄瓜半固态纯种发酵工艺中试
17.
To immerse, preserve, or pickle in salt water.
用浓盐水处理（浸泡）在盐水里浸渍、保存或腌制
18.
Content Changes of Nitrate and Nitrite in Pickled Cucumber;
腌制黄瓜硝酸盐与亚硝酸盐的动态变化