• During storage, fresh-cut CWC was easy to browning.

    在贮藏期间,鲜切荸荠比较容易褐变。

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  • Low rust formation during storage for easy mold management.

    防锈性高, 不需担心模具保管问题。

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  • SOD shown relative placidity and high activity during storage.

    SOD在整个冷藏期间其活性相对平稳。

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  • Objective to study the stability of pectin powder during storage.

    目的研究果胶粉存放过程中的稳定性。

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  • Use bottled water quickly, as chemicals may migrate from plastic during storage.

    尽快的使用瓶装水,因为化学品在存储过程中会从塑料迁移到水中。

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  • Retrogradation characteristic of instant rice noodles during storage was studied.

    研究了方便米粉在贮藏过程中的老化特性。

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  • The oxidative stability of alcohol ethoxylates during storage and handling is studied.

    研究在脂肪醇乙氧基化物储存和搬运时的氧化稳定性。

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  • Similar cyclic stresses may have occurred due to wind-induced swaying motion during storage.

    同样在存放时由风力引起的横向摆动也可以产生类似的循环应力。

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  • Separate flammable gas cylinders from oxygen and other oxidizing gas cylinders during storage.

    把易燃气体钢瓶与氧和其它氧化气体钢瓶分开储存。

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  • Distributing and decomposition of the pesticide abamectin in pear were studied during storage.

    研究了阿维菌素在梨果实中的分布及其在梨贮藏中的降解动态。

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  • Zinc anode is corroded by electrolytic KOH solution during storage, and then hydrogen gas is evolved.

    蓄电时锌阳极会被氢氧化钾电解液腐蚀,并放出氢气。

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  • Protein degradation during storage or processing is a major concern in both manufacturing and research.

    在储存和处理过程中,蛋白质的降解是生产和研究中的一个重要问题。

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  • The quality transition of vehicle - use unleaded gasoline during storage and transportation is studied.

    介绍了车用无铅汽油在储运过程中的质量变化情况。

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  • The quality was evaluated between the fermented beef jerky and the traditional beef jerky during storage.

    对发酵牛肉干与传统牛肉干在贮藏期间品质进行研究。

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  • The firmness, elasticity and shearing force of bread by rheometer during storage of bread were determined.

    采用流变仪测定了面包在贮存期间的硬度、弹性及剪切力的变化。

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  • The ways to prevent iron brush plating solution from being oxidized during storage and working are described.

    阐述电刷镀铁液贮存期间和刷镀过程中防氧化的方法。

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  • Lotus root starch paste and gel become steady during storage but the crystallization (eve) slightly increases.

    存放过程中淀粉糊和淀粉胶均比较稳定,结晶度仅有微小回升。

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  • Bonding force of substrate and adhesive layer is large. No adhesive failure occurs during storage and construction.

    基材与胶层结合力大,在存放或施工过程中不存在脱胶现象。

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  • Wet the fruits and vegetables so they do not become too dry during storage. The best time to do this is before storage.

    在水果和蔬菜上洒点水,它们就不会变得太干,最好是在储藏之前洒水。

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  • Color changes of freshly sliced yam during storage at low temperature and effect of antistaling agents on it were investigated.

    主要研究了切割山药片在贮存期间的色泽变化,以及护色剂对这种颜色变化的影响。

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  • Texture and flavor of fish deteriorate during storage because of lipid oxidation, so the shelf life of frozen fish become short.

    脂肪氧化不仅可缩短保存期,还可引起鱼肉质地、风味变差。

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  • Changes of functional components such as asparagus, rutin, saponins of asparagus officinalis were investigated during storage period.

    本文研究了芦笋贮藏过程中天门冬酰胺、芦丁、芦笋皂甙等功能成分的变化规律。

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  • Final wine color is determined also by pigment stability during storage, which is dependent to a considerable degree on grape variety.

    葡萄酒的最终颜色还取决于储藏过程中色素的稳定性,这在很大程度上由葡萄品种所决定。

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  • Chilled and frozen meat products require an uninterrupted cold chain during storage, transportation and display and have a short shelf life.

    冷藏肉制品和冷冻肉制品在储藏、运输和陈放期间要求冷链不间断,而货架寿命并不长。

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  • The formation of Daqu crackes could be divided into pre-existing crackes, gas-producing crackes, and the crackes formed during storage.

    大曲裂缝的形成有原生裂缝、气生裂缝和在贮存过程中形成的裂缝之分。

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  • In the final analysis, the result of the process is product stability and the reduction of product quality deterioration during storage.

    在最后的分析中显示,这道工序的结果是在储藏期间产品更稳定而且产品质量恶化的机会减少。

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  • On the other hand, while the addition of glucose was an improvement, it did not prevent cellular energy from deteriorating during storage.

    从另一方面说,尽管葡萄糖的加入是一个改进,但是它没有组织细胞能量在储存过程中的恶化。

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  • On the other hand, while the addition of glucose was an improvement, it did not prevent cellular energy from deteriorating during storage.

    从另一方面说,尽管葡萄糖的加入是一个改进,但是它没有组织细胞能量在储存过程中的恶化。

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