介绍了香辛料的加工、抗菌防腐、药理作用，以及香辛料在烹调中的调味原理。
This paper introduces the process of spice and its ability of antibacterial and antisepsis as well as pharmacological function, involving spice seasoning principle in cooking.
本文详细地从抗菌防臭整理的目的谈到抗菌防臭整理的产品应用、市场规模、加工方法以及今后的发展趋势。
In this paper, the author discussed from the purpose of anti-bacterial and purifying finishing to the application. Market proportion, processing and developing trends of its product.
本文介绍了抗菌防臭整理的特征，简述了各种抗菌防臭纺织品的加工方法、抗菌防臭机理及国内外对抗菌防臭纺织品的应用。
It introduced the features of antibacterial finish and briefly described the principles. the processing and the applications of various kinds of antibacterial textiles.
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