解冻方式对食品中细菌数量的影响直接关系到食品中细菌指标的检测结果。
Different ways of thawing affect bacteria quantities in food and can affect food bacteria index test results directly.
研究不同冻结温度、不同样品摆放方式、不同解冻方式对青鱼切块冻结和解冻前后相对质量变化的影响。
Impact of different quick-freezing ways on physical and chemical indicators and meat quality of Portunus pelagicus in the storage process;
利用冰解冻的高压脉冲电场的试验基础，进一步以试验方式研究了在一定电场和脉冲频率下对冻豆腐和肉丁两种食品的解冻过程。
Based on initial study on ice thawing process, treated by the same test HPEF equipment, the experimental role of thawing process on two kinds of frozen food (bean curd and minced meat) were discussed.
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