1.
Effect of High Pressure Processing and Natural Antimicrobials on Preservation of Low-temperature Sausage
超高压和天然抑菌剂对低温火腿肠保鲜效果的研究
2.
Effects of Ultrahigh Pressure and Nisin on Microbiologcial Quality and Color of Low-temperature Sausage
超高压处理与Nisin对低温火腿肠微生物及色泽的影响
3.
Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages
亚麻籽胶对低温鸡肉火腿肠质构特性的影响
4.
Effect of Preservation Agent and Pasteurized Technology on Shelf-life of Smoked Ham;
防腐剂和低温杀菌工艺对烟熏火腿保质期的影响
5.
Low & High Temperature Tempering
回火有低温回火及高温回火
6.
Study on the Characters Appraisal and Training in Low Temperature of Scleroderma Sichuanensis Xiao;
川硬皮肿腿蜂性状鉴定及低温培育的研究
7.
short shank ham
带有小段小腿的火腿
8.
Determination of the minimum ignition temperature of dust cloud
GB/T16429-1996粉尘云最低着火温度测定方法
9.
The flame temperature is lower, thus giving a longer barrel life.
火焰温度较低，因而可使炮管寿命较长。
10.
The hydrides are then decomposed in a low-temperature flame.
然后氢化物在低温火焰中分解。
11.
Grain Boundary Martensite Formation and Tempering Brittleness at Low Temperature of Steels
钢的晶界马氏体形成与低温回火脆性
12.
Microstructure and Properties of New Type Bainitic Steels at Low Temperature Tempering
低温回火态新型贝氏体钢的组织性能
13.
Influence of Low-Temperature Annealing on Structure Speciality of InAsSb
低温退火对InAsSb材料结构特性的影响
14.
Study of Relations between Coal Dust Size and Minimum Ignition Temperature
煤尘粒径与最低着火温度的关系研究
15.
High and Low Temperature Environment Test Method of Rockets Based on Bayes
基于Bayes的火箭弹高、低温环境试验方法
16.
FRACTURING FLUID WITH HIGH TEMPERATURE,LOW CONCENTRATION AND LOW DAMAGE USED IN VOLCANIC GAS RESERVOIRS,CHANGLING
长岭火山岩气藏高温低浓度低伤害压裂液研究
17.
Effect of intensifying high temperature ripening on proteolysis in dry-cured ham
强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响
18.
carve a joint, turkey, leg of mutton, etc
切肉、 火鸡、 羊腿等