1.
Determination of gallic acid content in Chinese olive flesh by RP-HPLC
RP-HPLC法测定青果鲜果肉中的没食子酸含量
2.
fresh vegetables, fruit, meat, etc
鲜的蔬菜、 水果、 肉等.
3.
to the butcher for meat and chicken, to the fruit market for fresh fruit,
到肉店去买鲜肉，到水果市场去买新鲜水果，
4.
Preservative Effects of Various Chemical Decontamination Treatments on Broiler Chicken Cuts During Refrigerated Storage
化学减菌处理对冰鲜鸡肉的保鲜效果
5.
The Study of Chitosan Natural Preservative on the Effect of Fresh-meat Preservation
壳聚糖天然保鲜剂对鲜肉保鲜效果的研究
6.
Study of Refreshing Effect on Chilled Pork by Natural Preservative
天然保鲜剂对冷却猪肉保鲜效果的研究
7.
Study on Preservation Effect of Composite Natural Preservatives to Chilled Mutton
复合生物保鲜剂对冷却羊肉保鲜效果的研究
8.
Fresh-keeping Effect of the Natural Plant Preservatives on Fresh Mutton
动物源天然保鲜液对羊肉保鲜效果的研究
9.
Study on the Efficiency of Natural Anti-staling Agent for Yak Chilling Beef
天然保鲜剂对冷却牦牛肉的保鲜效果研究
10.
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
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.
tropical fruit having yellow skin and pink pulp; eaten fresh or used for e.g. jellies.
黄色果皮、粉红色果肉的热带水果；新鲜时食用或用来做果冻。
13.
Preservative Effects of Complex Organic Acid, Lactic Acid and Citric Acid on Cooled pork
复合有机酸、乳酸和柠檬酸对冷鲜肉保鲜效果的影响
14.
Studies on Storability and Browning of Plum Fruits;
几个品种李的贮藏保鲜与果肉褐变的研究
15.
Preservation of Chilled Meat Coated with Polymethoxyl Flavonoid Extract
多甲氧基黄酮提取物对冷却肉保鲜效果的影响
16.
APPLICATION OF ANTIOXIDANTS AND ATMOSPHERE PACKAGING IN COOLING MUTTON PRESERVATION
天然抗氧化剂及气调包装对冷却羊肉保鲜效果
17.
Effect of Packaging Processes on Color Stability and Refreshment of Ctenopharyngodon idellus C.et V
不同包装处理对脆肉鲩颜色和保鲜效果的影响
18.
Shelf-life extension and colour stabilization of pork packaged in modified atmosphere packaging
气调包装对冷却猪肉保鲜护色效果的研究