1.
Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper
麻辣酱鸭加工工艺优化及挥发性风味物质检测
2.
The Quality Control of Duck Production & Sauce-Duck Processing and the Preservation Technology;
原料鸭生产及酱鸭加工的质量控制和保鲜技术的研究
3.
Study on the Technics of Several Flavor Duck Liver Soy Sauce
几种风味鸭肝酱加工工艺的试验研究
4.
liver, duck, mackerel pate
肝、 鸭、 鲭鱼酱.
5.
Research on the Compound Preservation of the Special Product "Crisp Spiced Duck" of Changshu
常熟特产“香酥酱鸭”复合保鲜优化工艺研究
6.
The test studied the method of adding lentinus edodes and garlic into soy sauce.
研究了香菇、大蒜加入酱油的添加工艺。
7.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
8.
Processing technology and quality control of spiced and sauced beef with flexible package
软包装酱牛肉的加工工艺及质量控制
9.
caviar, smoked salmon, and other culinary frills.
鱼子酱、熏鲑鱼和其它精细加工过的菜
10.
Study on the Relationship of Pretreatment and Shivering Technology with the Quality of Beef Jam
细化加工技术与牛肉酱品质特性研究
11.
Whitebait paste was made from alkali-protease hydrolyzed whitebait, cayenne paste tomato paste, thickening agents and flavoring by appropriate processing.
以碱性蛋白酶酶解银鱼辣椒酱和番茄酱为原料,淀粉为增稠剂,加工银鱼酱。
12.
This thesis attempts to explore the technique of processing kelp Jam.
探讨了以海带为原料加工海带酱的生产工艺。
13.
Study on the making of ready-to-eat shrimp paste with the shrimp of rquatic products waste
水产品下脚料小虾加工即食虾酱工艺的研究
14.
There the ducks are killed, dressed and frozen for shipment.
鸭都在这里宰杀加工，冷冻待运。
15.
Jam contains the whole fruit which is mashed and processed.
而果酱是水果捣碎成糊状后加工制作的。
16.
Analysis of Water Consumption Problems in Tomato Paste Processing Industry and Water-saving Measures.
番茄酱加工业用水存在的问题及节水措施分析
17.
With ketchup or mayonnaise？ With ketchup, please.
加蕃茄酱或美乃滋？请加蕃茄酱。
18.
Study on Browning - control and Clarity Technology of Ya Pear Juice During Processing
鸭梨汁加工过程中褐变的控制及澄清方法研究