Research on D-Sodium erythorbate inhibition the formation of nitrosamides in sauerkraut during pickling;
D-异抗坏血酸钠抑制酸菜腌制中亚硝酸盐产生研究
Microwave extraction technology of nitrate and nitrite from sauerkraut
微波法提取酸菜中硝酸盐及亚硝酸盐工艺研究
Degradation of Fipronil During Making Pickle;
氟虫腈在酸菜腌制中的降解
Preliminary Study and Screen on Lactic Acid Bacteria in Chinese Sauerkraut Fermentation;
酸菜发酵的乳酸菌筛选及初步研究
The formation and the harm to health of the nitrite in Chinese sauerkraut were introduced in this paper.
介绍了酸菜中亚硝酸盐的来源及其过量对人体的危害,通过控制水温、浸泡时间、添加不同剂量的维生素C、大蒜进行实验,研究出快速减少酸菜中亚硝酸盐的方法。
The paper studies the experiment of the three major factors which are believed to determine the storage period of Chinese sauerkraut , namely, the salt content, the acid content and the preservative content.
本试验对影响酸菜保存期的三个主要因素即含盐量、含酶量和防腐剂用量进行了研究，结果认为：含酸0。
Variations and analysis of lactate content in quality quaranteed period of lactate Chinese sauerkraut;
乳酸酸菜保质期内乳酸含量的变化与分析
By the synthesizing principle and method of the compound condiment,the compound cooking condiment of pickled vegetable is produced from flavour pickled vegetable and related spice .
通过复合调味品的制作原理和技术方法,将调味酸菜及相关调味辅料,加工、复配成符合大众食俗与风味爱好的新型酸菜复合烹饪调味品。
The article discusses the research and production of the flavour pickled vegetable,and according to public eat custom and fondness for taste,the condiment of pickled vegetable is produced from the flavour pickled vegetable and related spice by the synthesizing principle and method of the complex condiment.
本文研制调味用酸菜,并按大众食俗与风味爱好,用复合调味品的制作原理和技术方法,将调味酸菜与相关调味辅料,加工、复配成调味能力强、用途广、使用方便的新型酸菜系列调味料。
Pediococcus acidilactici was isolated from traditional food fermented Chinese cabbage and screened for bacteriocin strain.
本试验从酸白菜中分离出一株有抑制单核细胞增多症李氏杆菌作用的菌株,经鉴定为乳酸片球菌,还对植物乳杆菌、金黄色葡萄球菌、蜡样芽胞杆菌等革兰氏阳性细菌有抗菌作用。
A Study of Nitrite Content in the Chinese Cabbage in the Course of Being Pickled
酸菜腌制过程中亚硝酸盐含量的研究
Method of Nitrite Reduction in Preserved Pickles
降低腌制酸菜中亚硝酸盐方法的研究
Isolation and identification of lactic acid bacteria in pickled cabbage
酸菜中乳酸菌的分离筛选与鉴定研究
Microwave extraction technology of nitrate and nitrite from sauerkraut
微波法提取酸菜中硝酸盐及亚硝酸盐工艺研究
They had five courses while we ate pickles. There was politics in these pickles, out of which models would emerge.
你是五个碗，我们吃酸菜，这个酸菜里面就出政治，就出模范。
Sauerkraut or sour cabbage, is produced from wilted, shredded cabbage.
泡菜或酸白菜是由萎蔫的甘蓝菜丝制成的
lobeline hydrochloride
盐酸洛贝林(山梗菜碱)
This lime curry is particularly hot .
这酸橙咖喱菜非常辣。
Dark green, leafy produce, like broccoli, is a good dietary source of folic acid.
深绿色叶子菜如花菜是不错的摄取叶酸的来源。
A beet soup served hot or cold, usually with sour cream.
甜菜汤热食或冷食的甜菜汤，通常添加酸奶油
made with sauerkraut and caraway seeds and served with sour cream.
掺德国泡菜、香菜籽做成，和酸奶油一起食用。
Cultivation Technology to Reduce Nitrate Accumulation in Chinese Cabbage
抑制小白菜、菜心硝酸盐积累的栽培技术研究
An Experimental Study about the Influence of Hyponitrate Preparations on Vegetable Quality;
蔬菜低硝酸盐制剂对蔬菜品质影响的试验研究
Kinetics of Fermentation on Capsella bursa-pastoris L. and Tomato Mixed Juice with Lactobacillus acidophilus and Lactobacillus plantarum
乳酸菌发酵荠菜-番茄复合蔬菜汁的动力学研究
Effect of Vegetable Intercropping on the Nitrate Accumulation in Soil Profiles and Vegetables
蔬菜间作对土壤和蔬菜硝酸盐累积的影响
Effects of the Combined Application of Organic Manure and Chemical Fertilizer on the Contents of Nitrate and Nitrite in Leaf Vegetable;
有机无机肥配合施用对叶菜类蔬菜硝酸盐和亚硝酸盐含量的影响
Study on the Status of Nitrate Accumulation and Influencing Factors in Vegetables in Chinese Suburban Area
城郊蔬菜硝酸盐含量状况及蔬菜硝酸盐累积影响因素研究
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。