1.
Effect of Modified Atmosphere Packaging with Carbon Monoxide on Shelf Life and Color of Chilled Meat
含CO气调包装对冷却肉货架期和肉色的影响
2.
Measure and Predict Microbial Flora of Chilled Meat;
冷却肉表面微生物的检测及预测预报
3.
The Study of Ultrasonic on Sterilization and Storage of Chilled Pork;
超声波对冷却肉杀菌保鲜作用的研究
4.
Preservation effects of snakegourd pericarp extracts on chilled pork
瓜蒌皮提取物对冷却肉保鲜效果研究
5.
Isolation and Identification of common corrupt Bacterium from chilled Meat
冷却肉中常见腐败细菌的分离与鉴定
6.
Applied research of Nisin and natamycin in chilled meat
Nisin及纳他霉素在冷却肉中的应用研究
7.
Study on Formula Optimization of Compound Preservative of Chilled Pork
复合保鲜剂对保持冷却肉品质的探讨
8.
Application of hypobaric storage in chilled meat storage
减压装置在冷却肉贮藏保鲜中的应用
9.
Detection Technology Research of Common Food-borne Bacterial Pathogens in Chilled Meat by Multiplex PCR Assay;
冷却肉中致病菌的多重PCR检测技术研究
10.
gravy clotting as it cools;
肉汤冷却时结块了；
11.
THE EFFECT OF NISIN ON CHILLED PORK PRESERVATION
Nisin对冷却猪肉冷藏保鲜效果的影响
12.
Study on the Application of HACCP System in the Processing of Chilled Pork;
HACCP体系在冷却猪肉生产中应用的研究
13.
Research on the Technology Used in Extending Shelf Life of Chilled Beef
冷却牛肉延长保鲜期的应用技术研究
14.
The Effects of HPCD (High Pressure Carbon Dioxide) on the Quality of Chilled Pork
高压二氧化碳对冷却猪肉品质的影响
15.
Analysis and Assessment of Chilled Pork Color and Its Color Stability;
冷却猪肉肉色质量分析与评定及肉色稳定性研究
16.
If you plan to have the carcass chilled and cut up, arrangements should be made concerning the time and day on which the carcass can be accepted, the charges, and specific instructions for chilling, cutting, and wrapping the carcass.
如果你打算冷却和分割肉尸,应该安排好肉尸被接受的时间、费用及冷却、分割和包装的特别说明。
17.
Add the avocado and cucumber to the cold crabmeat, and mix well.
在冷却后的蟹肉中加入牛油果和黄瓜拌匀.
18.
An effective and exact method was studied to mensurate chilling pork freshness.
应用快速、确的方法对冷却猪肉新鲜度进行测定。