1) pickles
[英]['pikl] [美]['pɪkḷ]
酱腌菜
1.
The common safety issue in pickles and the solutions;
酱腌菜存在质量问题的解决措施
2.
Discussion on innovation of pickles processing technology;
浅谈酱腌菜生产工艺的改革措施
3.
Discussion on pickles in the innovation of traditional processing technology;
对酱腌菜传统生产工艺的改革探讨
2) pickled vegetables
酱腌菜
1.
The pickling technology of some special pickled vegetables;
几种特色酱腌菜的腌制技术
2.
Test for nitrite contents of pickled vegetables;
酱腌菜类食品中亚硝酸盐暴露水平检测
3.
Shaanxi pickled vegetables current situation and development countermeasure study
陕西酱腌菜生产技术现状及发展对策研究
3) pickle
[英]['pɪkl] [美]['pɪkḷ]
酱腌菜
1.
Production technology of low salt soft packing pickles;
低盐软包装酱腌菜生产工艺
2.
How to improve the quality and flavor of traditional pickle;
如何提高传统酱腌菜的品质和风味
3.
Influences of different processing conditions on pickle conservation;
不同工艺条件对酱腌菜保藏品质的影响
4) pickles and sauerkrauts
酱腌菜
1.
The results showed that,along with the increase of storage temperature,the contents of nitrate in the pickles and sauerkrauts rose.
用盐酸萘乙二胺比色法和紫外分光光度法分别测定潮州5种酱腌菜在不同条件下的硝酸盐和亚硝酸盐的含量,回收率依次为98%~109%,96%~110%;RSD:0。
5) pickle process
酱腌菜加工
1.
We founded that the applications of HACCP systerm in pickle process are little, and everyone of them has some shortages.
通过文献的查阅发现,我国把HACCP应用于酱腌菜加工中的研究颇少,并且这些研究中都存在着一些问题。
6) mango-pickle
腌菜
1.
Utilizing premature-drop mango and premature-fruit-thinning as raw material,the technology of mango-pickle was studied.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜的工艺技术。
补充资料：腌菜
1.用盐浸渍的蔬菜。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条