泡菜

Kimchi has antibiotic functions as lactic acid bacteria produced in the process of fermentation suppresses growth of harmful bacteria.

泡菜具有抗生素的作用，这是由于在发酵过程中产生的乳酸菌抑制有害细菌的繁殖。

Thick and rich wine, which can age, Gewurztraminer is better with sauerkraut, sausages and the Alsatian cheese Munster, curry seasoned dishes, chinese and mexican cooking and other spiced dishes.

淳厚的酒需要长期的存放。它最适合德国泡菜，腊肠和阿尔萨斯Munster奶酪，咖喱菜，中国和墨西哥菜，以及其他味道强烈的菜。

Using Chinese artichoke ,the technological parameter of Chinese artichoke pickled vegetable can be studied in this paper.

以草石蚕为试材，对其泡菜罐头的工艺参数进行了研究。

It's like pickles and pie, sauerkraut and jam.

那就像泡菜、馅饼、果酱、泡菜。

The very pretty shop , it is with the Korean style, we have chosen a sitting-out area, the staff is very warm here, we work together at the South Korean kimchi and a roast beef, I think this is very interesting to eat kimchi, this sense of taste as roast beef barbecue in Brazil delicious!!

这家店很漂亮，很具有韩国风格，我们选择了一个雅座，这里的服务员非常热情，我们点了一道韩国泡菜和一盘烤牛肉，我觉的这泡菜吃起来很带劲，这烤牛肉感觉味道不如巴西的烤肉好吃！！

Any of various types of pickle , especially a pickle d stuffed sweet pepper.

泡菜任一种不同类型的泡菜，尤指腌制过富有甜味的辣椒

Any of various types of pickle, especially a pickled stuffed sweet pepper.

泡菜任一种不同类型的泡菜，尤指腌制过富有甜味的辣椒

The heterofermentation of LAB in 4% NaCl brine was shortened while Enterobacteriaceae and bacterial endospores were inhibited effectively. Senso...

感官评定7%的食盐腌制的泡菜产品优于另2种产品。3种泡菜产品均具有较好的微生物学安全性。

In order to improve the quality of pickled vegetable , this article discusses its producing technology, such as the choice of raw material, its process, the temperature and time of fermentation, the maintain of crisp taste, color keep, the usage of ferments and the condition of sterilization etc.

为了提高泡菜的质量，讨论了泡菜生产的基本工艺条件，分析了原料的选择、预处理、发酵温度和时间，保脆、护色、发酵剂的选择，杀菌条件等对产品质量的影响。

It suggested that addition of fruit could improve flavor, and accelerate lactic acid fermentation and maintain nutrition value of pickle.

向泡菜中添加水果不仅可以改善泡菜的风味，还可以促进乳酸发酵，有利于营养成分的保持。

This one mode pays close attention to network credence foundation of the businessman very much.

这一模式非常关注商人的网络信用基础。

Cell morphology of bacterial ghost of Pasteurella multocida was observed by scanning electron microscopy and inactivation ratio was estimated by CFU analysi.

扫描电镜观察多杀性巴氏杆菌细菌幽灵和菌落形成单位评价遗传灭活率。