By using the method of“Schaal thermal- resisting test”under 45℃a nd 60℃, the period of the storage comparison experiment on the fishbone snack food is 30 day.
将鱼骨上带肉的鱼骨休闲食品按高温“Schaal耐热试验法”分别贮藏于45℃和60℃下进行周期为30天的贮藏对比实验。
参考来源 - 鱼骨休闲食品研制·2,447,543篇论文数据，部分数据来源于NoteExpress
The method is accurate and reliable by comparison experiment.
经比对实验证明，该方法准确可靠。
The comparison experiment for conduction and radiation heat transfer was conducted.
在此基础上，对于接触导热和辐射传热进行对比实验。
We present details description of the algorithm and build a prototype system for performance comparison experiment.
给出了新型的算法描述，并构建原型系统进行性能对比测试。
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