1.
Research on Persimmon Wine Produced by Fixed Microenzyme and Analyses of Its Nutritive Value and Hygienic Quality;
固定化酵母生产柿子果酒及其营养卫生分析的研究
2.
ANALYSIS OF NUTRITION AND HEALTH QUALITY ABOUT THE PASTEURIZED AND STERILE MILK IN XINXIANG CITY
新乡市全脂巴氏杀菌乳和灭菌乳的营养卫生质量分析
3.
Breakfast: Chinese/ western buffet; Lunch& Supper: Table dinner with a la carte and Various anthentic Chinese foods: Beijing roast duck, and local snack.
午晚餐：圆桌餐。荤素搭配，品种多样，营养卫生。旅游时品尝地道北京烤鸭及地方风味小吃。
4.
FAO/WHO Experts Committee on Nutrition
粮农组织/卫生组织营养专家委员会
5.
On Experiment Reforms in the Course of Nutrition and Food Hygienic;
《营养与食品卫生学》实验改革的探讨
6.
Thinking on Strengthening the Education of Food Nutrition and Hygiene for College Students;
加强高校学生食品营养与卫生教育的思考
7.
Investigation on nutritional knowledge,attitude and practice of students in health school
卫生学校学生营养知识、态度、行为状况调查
8.
Nutritional Knowledge Attitude and Practice and Dietary Nutrients Status Among Students in a Health School
某卫生学校学生营养知识态度行为调查
9.
STUDY OF NUTRITION AND FOOD HYGIENE ON THE DEGREASED CASTOR PROTEIN
脱脂蓖麻蛋白的营养与食品卫生学研究
10.
Effects of Processes on Nutrient and Sanitary of Carp Feed;
加工工艺对鲤鱼饲料营养和卫生的影响
11.
Exploration and Practice on the Reform of Practice Teaching of Nutrition and Food Hygiene
营养与食品卫生学实践教学改革的探索与实践
12.
FAO/WHO/OAU Regional Commission on Food and Nutrition for Africa
粮农组织/卫生组织/非统组织合设非洲粮食和营养区域委员会
13.
Practice in construction of nutrition and food hygiene hao laid as a national excellent course
营养与食品卫生学国家精品课程建设的探索与实践
14.
form good health habits
养成良好的卫生习惯
15.
Article7 Principal and supplementary foods intended specially for infants and preschool children shall conform to the nutritive and hygienic standards promulgated by the administrative department of public health under the State Council.
第七条专供婴幼儿的主、食品，必须符合国务院卫生行政部门制定的营养、生标准。
16.
"Unilever is in a unique position to understand the interrelationships between nutrition, hygiene and personal care. "
联合利华在理解营养、卫生和个人护理之间的关系方面有得天独厚的优势。
17.
Three very important quality factors that may not always be apparent by sensory observation are nutritional quality, sanitary quality, and keeping quality.
三种非常重要却并不总能被感官觉察的食品质量要素是营养质量、卫生质量和耐藏性能。
18.
The restaurant's buffet lunch and dinner change with the seasons.
博林诺富特酒店西餐厅致力于为食客提供卫生有营养的四季健康菜肴。