1.
Research on Dense Phase CO_2 Sterilization Technology for Low-temperature Sausage
低温肠高密度CO_2杀菌技术研究
2.
Research on compound antiseptic applying to the low-temperature meat product
低温灌肠肉制品中复合防腐剂的研究
3.
Clinical exploration of direct cerebral temperature monitoring and rectal temperature monitoring in mild hypothermia therapy of severe cerebral injury
直接脑温监测与直肠温度监测在sTBI亚低温治疗中的应用分析
4.
Study on Spoilage Mechanism and Biologic Inhibition of Spoilage Microorganism for Low Temperature-heated Smoked and Cooked Sausage;
低温熏煮香肠腐败机理及生物抑菌研究
5.
Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages
亚麻籽胶对低温鸡肉火腿肠质构特性的影响
6.
Study on the effect of the intravenous hypothermic transfusion therapy on rectal temperature of wounded rabbits in hot and humid environment
湿热环境下低温输液对创伤家兔直肠温度的影响
7.
A Study of the Relationship between Brain and Rectal Temperature and the Effect of Mild Hypothermia on It in Patients in Acute Phase of Severe Traumatic Brain Injury;
重型颅脑创伤急性期脑温与直肠温度关系及亚低温对其影响的研究
8.
Study on Partial Properties of Two Lactic Acid Bacteria and Their Application in Low-temperature Fermented Sichuan Sausages;
两种乳酸菌部分性能测试及其在低温发酵川味香肠中的应用研究
9.
Set up HACCP System of Sausage and Study on Vegetable Nutrition Low Temperature of Meat Food;
红肠生产HACCP的建立及蔬菜营养低温肉制品的开发
10.
Effect of Hypothermia on the Early Stage of Intestine Mucosal Barrier Function after Traumatic and Hemorrhagic Shock;
低体温对创伤失血性休克后早期小肠粘膜屏障功能的影响
11.
Protective Effect of Mild Hypothermia on Intestine Ischemia Reperfusion Injury in Rabbit;
亚低温对兔小肠缺血再灌注损伤保护作用的研究
12.
The Contrast of Catalytic Efficiency of Trehalose-6-phosphate Synthase from Arthrobacter sp.Cjts and Escherichia Coli at Low Temperature;
节杆菌和大肠杆菌海藻糖-6-磷酸合成酶在低温下的催化效率比较
13.
Effect of High Pressure Processing and Natural Antimicrobials on Preservation of Low-temperature Sausage
超高压和天然抑菌剂对低温火腿肠保鲜效果的研究
14.
Safety of hypothermia intervention on the treatment of acute lung injury induced by intestinal ischemia-reperfusion in rabbits
肠缺血再灌注致急性肺损伤早期模型低温干预安全性的研究
15.
Clinical Study on Hypotonic 5-FU Sustatined Pelvic Lavage on Patients with Stage III Rectal Cancer undergoing TME Surgery
直肠癌TME术后低渗5-FU液盆腔持续温热灌洗的疗效研究
16.
Effects of Ultrahigh Pressure and Nisin on Microbiologcial Quality and Color of Low-temperature Sausage
超高压处理与Nisin对低温火腿肠微生物及色泽的影响
17.
cryogenic temperature
低温温度（通常低于-100℃）
18.
degumming at low temperature
低温脱胶,低温精练