1.
The contrast study of nutrition constituents contents in plastic tunnel vegetable and field vegetable.
温室蔬菜和大田蔬菜营养成分含量的对比研究
2.
A Study on Nutrition Content of Several Wild Vegetables in Qingyang City;
庆阳市产几种野生蔬菜营养成分分析
3.
Nutrient Component Analysis of Several forest Vegetables in Hunan Dawei Mountain Area
湖南大围山区几种森林蔬菜营养成分分析
4.
The research dispels the popular notion that processed fruits and vegetables have lower nu-tritional value than fresh produce.
研究否定了加工过的水果蔬菜比新鲜水果蔬菜营养价值低的流行看法。
5.
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
6.
Study on Variability of Vegetable Quality in Different Pianting Condition of Loess Plateau Abstract;
黄土高原不同栽培条件蔬菜营养品质的变异性研究
7.
The Analysis of The Content of The Nitrate and The Nutrient Components in The Five Wild Vegetables in The City of Yancheng
盐城市五种野生蔬菜营养成分及硝酸盐含量分析
8.
All the goodness has been boiled out of the vegetables.
这些蔬菜的营养成分全部都给煮掉了。
9.
Nutritional and Healthy Functions and Utilization of Wild Vegetables;
野生蔬菜的营养保健功能及开发利用
10.
Study on Mineral Nutrients in Vegetables from Hefei City
合肥市菜园蔬菜矿质营养元素含量研究
11.
Q: Compared with fresh vegetables, do frozen vegetables have fewer, more or the same amount of nutrients?
问：与新鲜蔬菜相比，冷冻蔬菜中所含的营养师少些，多些还是一样多？
12.
Manipulation of Oxalate Accumulation in Vegetable Crops through Nitrogen(N) and Potassium(K);
氮钾营养对蔬菜累积草酸的调控及其机理研究
13.
Investigation on vitamin A nutrition status improved by yellow-green vegetables in preschool children
黄绿色蔬菜改善学龄前儿童Vit A营养的研究
14.
Analysis and Evaluation on the Nutritional Components in Wild Vegetable Suaeda salsa L.
野生蔬菜盐地碱蓬的营养成分分析及评价
15.
Preliminary Results of Yield,Income and Nutrition of Double Low Rapeseed(Brassica napus L.) Cultivated for Oilseed-vegetable-dual-purpose
甘蓝型双低油菜油蔬两用栽培的产量、效益及菜薹营养研究初报
16.
Vegetable Marketing Organization Loan Fund
蔬菜统营处贷款基金
17.
New Territories Vegetable Transportation Fraternal Association
新界蔬菜营运联谊会
18.
Analysis of Nutrients in Cardamine hupingshanensis and its Cultivation in Foreign Land
野生蔬菜壶瓶碎米荠异地栽培生物学特性及营养成分分析