1.
Control of Nitrite Content in Salted Meat;
腌腊肉食品中亚硝酸盐含量的控制技术
2.
Quality Analysis of Chinese Bacon with Near Infrared Spectroscopy
近红外光谱定量检测腌腊肉制品品质的研究
3.
Monitoring on the Health Quality of Curing Meat Products in the Catering Business of Jiangxi Province
江西省餐饮业腌腊肉制品的卫生质量监测
4.
Curing is used mainly to preserve fish and certain meats.
腌制法主要用来存贮鱼类和一些肉食品。
5.
Unhealthy food: red meat( e. g. pork, beaf, lamb), cheese, pickles, butter, soy sauce( jià ng yó u/ chiang-yu), spirits, carbonated drinks( sweetened).
不健康食品:红肉(牛羊等)奶酪,腌制食品,黄油,酱油,白酒,碳酸饮料.
6.
Unhealthy food: red meat (e.g. pork, beaf, lamb), cheese, pickles, butter, soy sauce (jiàng yóu / chiang-yu), spirits, carbonated drinks (sweetened).
不健康食品:红肉(猪牛羊等),奶酪,腌制食品,黄油,酱油,白酒,碳酸饮料.
7.
Application of HACCP in Control of Pb in Bacon Production
HACCP在腌腊肉生产中控制铅的应用
8.
The cured food, a delicacy in summer, enjoys profuse praise.
腌腊商品，夏令佳肴，令您赞不绝口。
9.
Preparation and Quality Control of Osmund-Bacon Instant Food with Tujia Minority Flavor
土家风味薇菜-腊肉即食食品加工工艺及质量控制
10.
The meat was salted away for future use.
这肉腌过了,以备以后食用。
11.
Kowloon Fresh Roast and Preserved Meat Merchants General Association
九龙烧腊肉食总商会
12.
Study on Pressure-transform Tumble Curing Technology in Meat Processing;
肉制品加工中变压滚揉腌制技术研究
13.
Determination of the added nitrite in marketed pickle beef products
市售腌肉制品中亚硝酸盐含量的测定
14.
To prepare(food)for future use, as by canning or salting.
腌制食物准备（食品）以备将来使用，如用罐装或腌制的方法
15.
Analysis to the nutrition of the pickled fish of the Dong;
侗族传统食品“腌鱼”营养成分分析
16.
HPLC method to Determine the Benzoic acid and Sorbic acid in Cured Meat and Comparison of Pre-treatment
HPLC测定腌熏腊肉中苯甲酸、山梨酸及前处理方法比较
17.
In England we think bacon and eggs were made to be eaten together.
在英国我们认为腌肉和鸡蛋是配在一起食用的。
18.
Meta-analysis of the Relationship between Salty or Pickled Foods and Gastric Cancer
高盐饮食及腌制食品与胃癌关系的Meta分析