storager

基本解釋

It can make pasteurized meat products remain red after one month storag ed.
低溫肉制品在儲(chǔ)存或銷售過程中易因光照和氧化作用而褪色。
The result demonstrated that scalding is not beneficial for storag e of fresh-cut taros.
結(jié)果表明,熱燙不利於貯藏;
Storag e temperature was the main factor affecting suspension stability of g inkg o juice.
儲(chǔ)藏溫度是影響銀杏汁懸浮穩(wěn)定性的主要因素。
Pasteurized meat products can be bleached easily for lig ht and oxidation in storag ing and selling .
低溫肉制品在儲(chǔ)存或銷售過程中易因光照和氧化作用而褪色。
This article summarizes the applications in fruit storag e,methods of temporary heat treatment and the optimum temperature time of temporary heat treatment of fruits often seen in the treatment.
本文歸納了短時(shí)陞溫在果實(shí)貯藏上的應(yīng)用,熱処理方法及常見果品短時(shí)陞溫最佳処理溫度、時(shí)間。