1.
Method of Nitrite Reduction in Preserved Pickles
降低腌制酸菜中亚硝酸盐方法的研究
2.
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
3.
Effects of different factors on nitrite content in the pickling process
酸菜腌制过程中亚硝酸盐含量的影响因素探讨
4.
For pickling, preserving, and cookery, none could excel her.
若是制酸菜、腌腊蜜饯、烹调，无人能做得超过她。
5.
Study on the Forming and the Effects of Nitrite in the Process of Pickling of Potherb Mustard;
雪里蕻菜腌制中亚硝酸盐的生长规律的研究
6.
Analysis on concentration of nitrite in salt vegetables
长春市朝阳区市售腌制菜中亚硝酸盐含量分析
7.
Report of A Case of Hydrogen Sulfide Poisoning in Sauerkraut Processing Space
一起酸菜腌制加工场硫化氢中毒事故的报告
8.
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
9.
Determination of nitrite in salt vegetables by marinating directly
直接浸提法测定腌制菜中亚硝酸盐的含量
10.
A pickled relish made of various chopped vegetables.
酸辣泡菜由各种切成块的蔬菜做成的腌制调味品
11.
leave an ox tongue in salt pickle
把牛口条放在腌菜汁里腌制.
12.
flies whose larvae feed on pickles and imperfectly sealed preserves.
其幼虫吃腌菜和未完全密封的腌制品。
13.
Dynamic Change of Nitrite Content in Pickling Cabbage and Mechanism
大白菜腌渍过程中亚硝酸盐含量动态变化及其机制
14.
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
15.
Investigation on a case of acute hydrogen sulfide poisoning in a pickle sauerkraut processing plant
1起酸菜腌制加工场急性硫化氢中毒事故的调查
16.
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
17.
These organisms are responsible for the souring that occurs in the preparation of pickles, sauerkraut, and Spanish-style olives.
腌菜，酸泡菜，西班牙式青果的制备过程中发生的酸化就是由这些微生物引起的。
18.
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