storager

基本解释

It can make pasteurized meat products remain red after one month storag ed.
低温肉制品在储存或销售过程中易因光照和氧化作用而褪色。
The result demonstrated that scalding is not beneficial for storag e of fresh-cut taros.
结果表明,热烫不利于贮藏;
Storag e temperature was the main factor affecting suspension stability of g inkg o juice.
储藏温度是影响银杏汁悬浮稳定性的主要因素。
Pasteurized meat products can be bleached easily for lig ht and oxidation in storag ing and selling .
低温肉制品在储存或销售过程中易因光照和氧化作用而褪色。
This article summarizes the applications in fruit storag e,methods of temporary heat treatment and the optimum temperature time of temporary heat treatment of fruits often seen in the treatment.
本文归纳了短时升温在果实贮藏上的应用,热处理方法及常见果品短时升温最佳处理温度、时间。