1.
Effect of Blanching Conditions on the Quality of Wild Actinidia chinensis Juice
热烫条件对野生猕猴桃果汁品质的影响
2.
Design of a Laboratory Scale PEF System and Its Application in the Inactivation of Microorganisms and Enzymes, and Pasteurization of Apple Juice;
高压脉冲电场系统设计及其杀菌灭酶效果与对苹果汁品质影响研究
3.
Effects of Freeze Concentration Technology on Qualities of Fruit Wines
果汁冷冻浓缩技术对果酒品质的影响
4.
We have all kinds of them, orange juice, strawberry juice, pear juice, and so on.
我们的果汁品种很多，有橙汁、草莓汁、梨汁等等。
5.
Quality Control of Apple-Roxburgh Rose Cloudy Juice during the Processing
苹果-刺梨混浊汁加工过程中的品质控制研究
6.
Use: Used as quality improver in food industry. Applied to can, fruit drinks, milk product, bean milk, and so on.
用途:在食品加工用做品质改良剂,用于罐头,果汁饮料,奶制品,豆乳等.
7.
Good: Juicing area effectively separated from other areas that could impart an adverse effect upon product quality.
良好的：果汁生产区与其他可能影向产品质量的区域有效隔离。
8.
Poor: Juicing area not adequately separated from other areas that could impart an adverse effect upon product quality.
不好的:果汁生产区没有与其他可能影向产品质量的区域有效隔离。
9.
Theories and data are supplied to resolve the problems in AJC processing.
希望通过研究能为生产高品质苹果浓缩汁提供理论及数据支持。
10.
Researches indicate that the concentrate of 1CFU A. acidoterrestris /10g AJC will cause such a spoilage.
研究表明:每10克果汁中存在1个耐热菌即可导致上述的品质劣变。
11.
Studies on the Influence of the Metal Ions on Apple Juice Concentrate Quality and Its Removing Methods;
金属离子对苹果浓缩汁品质的影响及去除方法研究
12.
Study on the Characterization of Citrus Fruits Quality, Flavonoids and the Determination of the Adulteration of Orange Juice;
柑桔果实品质和类黄酮的含量特征及橙汁掺假检测的研究
13.
Effects of Ultra High Pressure Processing on Microbial Population, Enzyme Activity and Quality Charateristic of Huyou Juice
超高压处理对胡柚汁的杀菌灭酶效果及品质影响
14.
Domestic production status of concentrated apple juice and harm of patulin on its quality
我国浓缩苹果汁生产现状及棒曲霉素对其品质的危害
15.
brown oval fruit flesh makes excellent sherbet.
椭圆的褐色水果，果肉可做优质果汁冻。
16.
any of several cultivated sour cherry trees bearing fruit with dark skin and juice.
樱桃树的栽培品种，黑色果皮和果汁。
17.
Evaluation on Six Characteristic Marks of Commercial Orange Juices and Main Juice Oranges Produced in China
中国主要汁用甜橙果汁和商品橙汁的6个特征指标评价研究
18.
Thermally sensitive products, like milk and fruit juices, retain their original quality after freeze concentration due to the low temperature.
由于低温操作,一些热敏产品,如乳和果汁,在冷冻浓缩后仍保持原有品质。