泡菜,pickle英语短句,例句大全

泡菜,pickle
1)pickle[英]['p?kl][美]['p?kl?]泡菜
1.Application of Siraitia grosvenori to the lactic acid bacteria fermented food of pickle;罗汉果在乳酸菌发酵食品泡菜中的应用研究
2.Progress of the research on the fermented pickle's production;泡菜发酵生产的研究进展
3.The influence of spices on the growth of yeasts in Sichuan pickle;香辛料对四川泡菜中酵母菌生长的影响

英文短句/例句

1.The dish was accompanied by a variety of pickles.这盘菜配有什锦泡菜.
2.Lay down the sauerkraut把菜装罐里做成泡菜
3.In general Preference sauerkraut, pickles, vegetable cellar and just dish.境内普遍喜食泡菜、腌菜、窖菜和甫菜。
4.people eat rice with kimchi.人们一般用泡菜下饭吃。
5.I need a jar to make the krauts.我需要一个坛子做泡菜。
6.She can make jams and pickles.她会制果酱和泡菜。
7.pickle cured in brine and preserved in sugar and vinegar.用盐水浸泡后保存在糖醋中的泡菜。
8.Pickles are cucumbers preserved in vinegar.泡菜就是把黄瓜等泡在醋里做成的。
9.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
10.Any of various types of pickle, especially a pickled stuffed sweet pepper.泡菜任一种不同类型的泡菜，尤指腌制过富有甜味的辣椒
11.Peter Piper picked a peck of pickled peppers, a peck of pickled peppers Peter Piper picked.彼德派柏捏起一撮泡菜，彼德派柏捏起的是一撮泡菜。
12.Mixed-Flavor Dill Pickle and Abandoned Love--A Comment on the Stylistic Meaning of Mansfield s A Dill Pickle;五味杂成的泡菜与失落的恋情——曼斯菲尔德小说《泡菜》的文体色彩
13.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。
14.Jars of mixed pickles contain gherkins and pieces of cauliflower as well as onions.混合泡菜坛子里装有黄瓜、菜花片和洋葱。
15.Crisp Korean turnip wrapped up by Norwegian smoked salmon, with Kimchi juice dressing.特选烟熏鲑鱼片，包裹脆口的大头菜，佐?底泡菜汁。
16.Pickled vegetaBle of Sichuan flavour is a good appetizer and affords a lingering after-taste.川味泡菜，清口开胃，令您回味无穷。
17.The Doyle couple put down a good supply of meats, eggs, wine and pickles.多伊尔夫妇贮藏了许多肉、蛋、酒和泡菜。
18.I want their pickles and wines, and that.'我要他们的泡菜、美酒和所有其他东西。”

相关短句/例句

pickles[英]['pikl][美]['p?kl?]泡菜
1.Reviews on research progresses and actual problem on pickles;泡菜的研究进展及生产中存在的问题
2.Application of biologic preservative on production of nutrimental strengthened pickles by intensified fermentation;生物防腐剂在低盐泡菜强化发酵工艺中的应用
3)pickled vegetable泡菜
1.The quality control of pickled vegetable and its influencing factors;影响泡菜的因素及其质量控制
2.Study on nitrate reductase activity during the fermentation of pickled vegetable;泡菜发酵过程中硝酸盐还原酶活性的研究
3.The pickled vegetable is a vegetable product,which has a long history and local characteristics and is loved very much by domestic.泡菜是一种具有悠久历史和地方特色的乳酸发酵蔬菜制品 ,深受国人喜爱。
4)Pickled vegetables泡菜
1.The paper researched some major influencing factors at room temperature(15～20 ℃),with pickled vegetables regarding as raw material.文章以泡菜(甘蓝)为主要原料,研究了在室温(15～20℃)条件下影响亚硝酸盐含量的几种主要因素,结果表明:较高的食盐浓度可明显抑制亚硝酸盐的生成;在发酵过程中,不同的起始pH对亚硝酸盐含量也有较大的影响;在发酵后期,亚硝酸盐含量基本趋于稳定,且各种影响因素对成熟泡菜中亚硝酸含量基本无影响,因此确定了泡菜的安全食用期。
2.The developing condition,processing technology of Sichuan pickled vegetables and Korea pickled vegetables was compared,in order to use the achievement of Korea pickled vegetables for reference and give some advice on the direction of Sichuan pickled vegetables.对四川泡菜和韩国泡菜的发展状况、生产的工艺技术进行了比较,可以对比韩国泡菜的生产和发展方面的成果,为我国泡菜的发展提出建议。
3.Adopting high quality pickled vegetables which have forty years continuous formentation as bacteria source Optimum seeking two pickled vegetables lactic bacteria purebred by seed selection systematicly and strictly, and applyirg it to 500 ton pickled vegetabks per year industried production.采用有四十余年连续发酵周期的优质泡菜液为菌源,经系统、严格地菌种选育,优选出二株泡菜乳酸纯种,并成功地应用于年产500吨泡菜的工业化生产。
5)kimchi[英][kimt?i:][美][k?mt?hi]泡菜
1.The isolated strains from kimchi and its use in semi-dry fermented sausage;泡菜的分离菌株及其在半风干香肠中的应用
2.Study of Molecular Identification of Ascaris Egg from Kimchi;泡菜中蛔虫卵分子鉴定技术研究
3.Dynamic Analysis of the Main Components Changes in Process of Kimchi Fermentation传统泡菜发酵过程中主要成分的动态分析
6)Sauerkraut[英]['sa??kra?t][美]['saur'kraut]泡菜
1.Research of Lactobacillus in Sauerkraut Production;乳酸菌在泡菜生产中的应用
2.Objective To isolate and identify lectin-producing lactobacillus from sauerkraut juice.目的从泡菜汁中分离产凝集素乳杆菌并鉴定。
3.In order to obtain probiotic starters of sauerkraut, 59 strains were isolated from 15 samples of brine through comparing sizes of dissolved calcium circle.以筛选具益生特性的泡菜发酵剂为目的,从15个泡菜样品中通过比较溶钙圈的大小分离出59株产酸能力较强的菌株。