现在许多人造奶油和黄油都是用多不饱和脂肪酸做的，因此需要冷冻保藏。
Many of today's margarines and butter alternatives are made with poly-unsaturated fats and thus require refrigeration.
已调制或保藏鲣类，整条或片块（剁碎者除外），冷冻者。
Skipjack and bonito (Sarda spp. ), whole or in pieces, but not minced, prepared or preserved, frozen.
低温冷冻是保藏食品最简便的办法。
你可以将成品用密封器具放入冰箱中保藏数月，如果冷冻的话可以保存更长时间。
Store in an airtight container in the refrigerator for many months; or freeze for longer storage.
比较了己酸菌不同保存方式的保藏效果，实验表明采用冷冻干燥保藏法长期保藏菌种效果良好。
The effect of variety preservation methods were compared, and the experiments show that using the freeze dry method to long-term preserve caproic acid bacteria is better.
现代食品保藏的主要方法有冷冻、罐藏法、巴氏杀菌法、辐射保藏以及添加化学防腐剂和抑制剂等。
Among the modern processes for food preservation are refrigeration (including freezing), canning, pasteurization, irradiation, and the addition of chemical preservatives.
研究了微生物菌株在真空冷冻干燥保藏中，不同浓度的保护剂和不同冻干温度对存活性的影响。
Viability of freeze dry method microbial strains by using different concentrate of protectant and different freeze temperature was examined.
结果表明：冷冻干燥法保藏菌种时间最长（本实验室已保存15年）；肉浸汤琼脂平板法保藏菌种时间最短（2～3月）。
The results indicated: freeze-drying method could do the longest preservation (at least 15 years) while beef broth agar plate method did the shortest (only 2 to 3 months).
本文介绍了菌种冷冻干燥保藏方法的原理和优点，同时详细介绍了菌种冷冻干燥保藏方法的影响因素。
The paper mainly describes the principle and advantage of freeze-drying. In addition, the paper introduces the influencing factors to freeze-drying method.
本文介绍了菌种冷冻干燥保藏方法的原理和优点，同时详细介绍了菌种冷冻干燥保藏方法的影响因素。
The paper mainly describes the principle and advantage of freeze-drying. In addition, the paper introduces the influencing factors to freeze-drying method.
应用推荐