1.
Study on HPLC Fingerprint of the Stir-frying-processed Product of Selaginella moellendorffii Hieron
江南卷柏炒制品HPLC指纹图谱的研究
2.
Analysis of bake fried food hygiene standards for testing methods of sample preparation methods
烘炒食品卫生标准检验方法中样品制备方法的探讨
3.
"Sprinkle endure" both food and the production methods meet Zhuangzi "Nature, the principles of" philosophical aesthetic principles.
“小炒熬”无论菜品和制作方法都符合庄子“返朴归真、道法自然”的哲学美学原则。
4.
Meal made of ground corn or wheat and mesquite beans.
糖炒玉米粉，炒粉用磨碎的玉米或大麦和软豆做成的食品
5.
Dehydrated vegetaBles are the essence of plants, which may Be prepared for excellent dishes and cold dishes to entertain guests with.
脱水蔬菜，植物之宝，冷拌热炒，待客佳品。
6.
Whether can temporary trading halts restrict the over-speculation?
盘中临时停牌是否能抑制过度炒作?
7.
Despite the end of the cold stir-fried dishes taste real estate investment apple a bit cooked?
热炒冷拼年终品味房产投资苹果有点儿熟了？
8.
Effect of Storage Conditions on Pan Fry Green Tea's Main Qualitative Contents
贮藏条件对炒青绿茶主要品质成分影响的研究
9.
By rolling into flour noodles, cooked pork ladle at the end of the dry form.
用面粉擀制成面条，煮熟，舀上炒制的猪肉末而成。
10.
The product that the production come out can fry, boil, braise, fry, cold, can also used to spicy small food raw material.
生产出来的产品可炒、烹、炖、炸、凉拌，还可用作麻辣小食品原料。
11.
The farmers are getting into the process of curing tea-leaves.
茶农们现在已经进行到了制茶的炒青阶段。
12.
Injector #4 output driver does not respond properly to the control signal.
喷嘴#4输出驱动器未对控制讯号作出正炒应。
13.
Injector #2 output driver does not respond properly to the control signal.
喷嘴#2输出驱动器未对控制讯号作出正炒应。
14.
Investigation on the Anti-allergic Pharmaceutical Actions and Its Mechanisms of a EtOH Ext of Roasted Perilla Seed;
炒紫苏子醇提取物抗过敏药效和作用机制研究
15.
Studies on the Optimal Stir-Frying Technology of Thirteen Kinds of Traditional Chinese Medicines
菟丝子等十三味中药最佳炒制工艺研究
16.
Influence on Content of Geniposide in Fructus Gardeniae Slices from Fujian by Prossesing
炒制对闽产栀子饮片中栀子苷含量影响
17.
Influence of Processing on Content of Ursolic Acid in Three Kind of Gardenia Jasminoids Ellis Slices
炒制对栀子不同饮片中熊果酸的含量影响
18.
Comparson study of two types of constituents in seeds of Cassia obtusifolia before and after roasted
决明子炒制前后2类成分的含量比较研究