1) aseptic cooked rice
无菌米饭
1.
This paper states general situation of aseptic cooked rice, expounds the importance of manage of Critical Control Point in food produce corporation, introduces the effect of supervising CCP and rectifying deviation.
本文对无菌米饭的概况进行了阐述,重点了分析了食品生产企业实行关键控制点管理的重要性,介绍了各CCP点的监控和采取的纠偏措施及效
2) cooked rice
米饭
1.
Effect of cooking technology and chemical components on stress-relaxation property of cooked rice;
蒸煮工艺和化学成分对米饭应力松弛特性的影响
2.
Research progress of the effect factors of quality and stalling mechanisms of cooked rice;
米饭品质影响因素及其老化机制研究进展
3.
The volatile compounds from cooked rice obtained by atmosphere cooking,pressure-boiling cooking,and pressure-nonboiling cooking were extracted by solid phase micro-extraction and analyzed with gas chromatographymass spectrometry(GC-MS).
以大米为原料,采用固相微萃取方法提取常压蒸煮、高压蒸煮和压力无沸腾蒸煮的米饭挥发性成分,用气相色谱质谱联用仪(GC-MS)对挥发性成分进行测定,分析比较不同蒸煮方法制作的米饭香气的差异。
3) rice
[英][raɪs] [美][raɪs]
米饭
1.
The effect of domestic microwave oven cooking on acrylamide in rice;
家用微波炉烹制米饭对生成致癌物质丙烯酰胺的影响
2.
Influence of cooking treatments on digestion of rice carbohydrate;
烹制处理条件对米饭碳水化合物消化特性的影响
3.
Effects of cooking technologies on in vitro starch digestibility of cooked rice
蒸煮工艺对米饭中淀粉消化性能的影响
4) inorganic nanometer antimicrobials
无机纳米抗菌剂
1.
This paper introduces the sterilization mechanism of inorganic nanometer antimicrobials such as nanometer ZnO,TiO 2,Ag + composited SiO 2 and so on, which have excellent integrative character compared with conventional antimicrobials.
介绍了无机纳米抗菌剂的杀菌机制 ,其相对于传统的抗菌剂具有优良的综合品质 ,指出使其与医用纱布进行复合以制备安全、高效、广谱的抗菌纱布将具有广阔的市场前景 。
5) inorganic nano-biocide
纳米无机杀菌剂
6) nanometer inorganic antibacterial agents
纳米无机抗菌剂
1.
Study on the antimicrobial activities of nanometer inorganic antibacterial agents TiO_2 and ZnO;
新型纳米无机抗菌剂TiO_2和ZnO的广谱抗菌性研究
补充资料：意大利花样米饭
制作方法(意大利)
把淘好的大米和切碎的葱放在植物油里炒一下，然后入锅，加水和盐，盖严，用文火焖1小时。食用时还要加上1勺黄油和擦碎的干酪。
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