探讨了胡萝卜切片厚度、浸泡液浓度、渗透时间、超声波的功率和超声波处理时间等几种因素对胡萝卜糖溶液渗漏脱水的影响。
Effects of the slice depth, syrup concentration, osmotic duration, power of ultrasonic wave, time of ultrasound treatment on the osmotic dehydration of carrot were studied too.
结论冰冻切片机的适宜温度、包埋剂的选择、冰冻时间等是制作优质冰冻切片的关键。
Conclusion the optimum temperature for frozen section machine, the choice of embedding medium, frozen time is the key to producing high-quality frozen sections.
结论冰冻切片机的适宜温度、包埋剂的选择、冰冻时间等是制作优质冰冻切片的关键。
Conclusion the optimum temperature for frozen section machine, the choice of embedding medium, frozen time is the key to producing high-quality frozen sections.
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