1.
Study on the Solid Food Fluidization Ultra High Temperature Sterilization Technology;
固体食品流态化超高温杀菌技术研究
2.
Application of the New Food Model System in Study of Fluidization Solid Foods Ultrahigh Temperature Sterilization Technology;
新型食品模拟系统在流态化固体食品超高温杀菌研究上的应用
3.
vacu-therm instant sterilizer
真空高温瞬间杀菌机
4.
Research on Dense Phase CO_2 Sterilization Technology for Low-temperature Sausage
低温肠高密度CO_2杀菌技术研究
5.
Research on Optimization of Sterilizing Conditions of UHT Milk by Multi-Response Surface Methodology
超高温灭菌纯牛奶杀菌工艺的多响应曲面法优化研究
6.
The rate of Maillard reaction is increase at second pasteurization for the sake of high temperature and long-playing.
在后巴氏杀菌较长时间高温处理时，美拉德反应速率很快。
7.
STERILIZATION AND DISINFECTION KINETICS OF MINCED MEAT BY HIGH DENSITY CO_2
肉馅高密度CO_2杀菌效果和杀菌动力学研究
8.
Study on effects of two-stage sterilization conditions on shelf life of the high-moisture baked shrimp
杀菌条件对高水分烤虾二次杀菌效果的影响
9.
Synthesis of Prothioconazole
新型高效杀菌剂丙硫菌唑的合成研究
10.
The most popular system for pasteurization of liquid foods is the continuous high-temperature, short-time (HTST) system.
液体食品的巴氏杀菌最为常用的一套设备就是连续高温短时(HTST)设备。
11.
high-temperature short-time pasteurization of milk
牛奶高温短时灭菌法
12.
Study on a Thermophile Producing Thermophilic Protease;
一株产高温蛋白酶高温菌的初步研究
13.
Pasteurization and dry heat may also be used for disinfection purposes.
为了消毒可能还需使用低温杀菌或干热操作。
14.
Sterilizing Effect of DBD and APPJ Cold Plasma at Atmospheric Pressure on Yeast;
DBD和APPJ常压低温等离子体对酵母菌的杀灭研究
15.
Efficacy of Four Kinds of Fungicides against Pepper Powdery Mildew in Greenhouse
4种杀菌剂对温室辣椒白粉病的防治效果
16.
Control Effect of Five Fungicides on Cucumber Downy Mildew in Greenhouse and Its Countermeasures
杀菌药剂对温室黄瓜霜霉病防效评价及防治
17.
Review on Progress of Non-thermal Plasma Used in Food Sterilization
低温等离子体在食品杀菌中的研究进展
18.
Effect of Different Fungicides and Temperatures on Storage of ‘Shatangju’ Fruit
杀菌剂及贮藏温度对砂糖桔贮藏效果的影响