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肉制品工业
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  meat product industry
     A Review on the Chinese Meat Product Industry in the Last 50 Years,and a Forecast (Part I)
     中国肉制品工业五十年回顾与展望(上)
短句来源
     A Review on the Chinese Meat Product Industry in the Last 50 Years,and a Forecast (Part Ⅱ)
     中国肉制品工业五十年回顾与展望(下)
短句来源
     The development of the Chinese meat product industry after the
     本文详细总结了新中国五十年肉制品工业发展的方方面面,其中包括肉制品的数量、质量、品种、原辅料、加工工艺与设备、肉类科技进步与交流、人员培训、行业管理等等。
短句来源
     ,especially the great changes during latest 20 years after the Reform & Opening-up of China. Besides, the prospects of the Chinese meat product industry in the future 20 years are also preliminarily forecasted.
     着重阐明了改革开放后近20 年的巨大变化, 同时也对未来20 年我国肉制品工业的前景作了初步展望。
短句来源
  the meat industry
     Production, quality control and application of blood derived proteins for the meat industry
     血液提取蛋白在肉制品工业里的生产介绍/质量控制和应用
     Achievements of the meat industry
     中国肉制品工业五十年成就辉煌
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  “肉制品工业”译为未确定词的双语例句
     The HACCP system is a preventive food quality control system, its application has been increased in the modern food industry.
     HACCP体系是一种预防性食品质量控制体系,在现代食品工业(尤其是肉制品工业)中应用不断增多。
短句来源
     Current Situation and Trend of Chinese Product Meat Industry
     我国肉制品工业现状与发展趋势
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  the meat industry
The correct assessment of meat quality (i.e., to fulfill the consumer's needs) is crucial element within the meat industry.
      
Department of Agriculture's Meat and Poultry Inspection Program will work with the meat industry, various segments of the agricultural community, and other interested groups to encourage greater innovation in the use of total protein resources.
      
The author considers the use of vegetable protein products in the meat industry promising.
      
The meat industry in the United States offers the biggest volume potential for vegetable protein.
      
Adult-onset acute leukemia and employment in the meat industry: a New Zealand case-control study
      
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The development of the Chinese meat product industry after the

本文详细总结了新中国五十年肉制品工业发展的方方面面,其中包括肉制品的数量、质量、品种、原辅料、加工工艺与设备、肉类科技进步与交流、人员培训、行业管理等等。着重阐明了改革开放后近20年的巨大变化,同时也对未来20年我国肉制品工业的前景作了初步展望。

The development of the Chinese meat product industry after the founding of P.R.China is summarized in various aspects including the production volume ,product quality,kinds,raw materials & additives,processing technology & equipment, progress in meat science & technology,technical exchanges,training and industrial management, etc.,especially the great changes during latest 20 years after the Reform & Opening-up of China. Besides, the prospects of the Chinese meat product industry in the future 20 years are also...

The development of the Chinese meat product industry after the founding of P.R.China is summarized in various aspects including the production volume ,product quality,kinds,raw materials & additives,processing technology & equipment, progress in meat science & technology,technical exchanges,training and industrial management, etc.,especially the great changes during latest 20 years after the Reform & Opening-up of China. Besides, the prospects of the Chinese meat product industry in the future 20 years are also preliminarily forecasted.

本文详细总结了新中国五十年肉制品工业发展的方方面面, 其中包括肉制品的数量、质量、品种、原辅料、加工工艺与设备、肉类科技进步与交流、人员培训、行业管理等等。着重阐明了改革开放后近20 年的巨大变化, 同时也对未来20 年我国肉制品工业的前景作了初步展望。

The HACCP system is a preventive food quality control system, its application has been increased in the modern food industry. Analyzing all potential hazard factors that would affect the product quality in pro- cessing of the fermentation meat products, this essay studies the feasibility and the efficiency of the HACCP system. On the basis of the principle and procedure of the HACCP system, establishing preventive measures with critical limits for each control point. Setting up procedures to monitor the critical...

The HACCP system is a preventive food quality control system, its application has been increased in the modern food industry. Analyzing all potential hazard factors that would affect the product quality in pro- cessing of the fermentation meat products, this essay studies the feasibility and the efficiency of the HACCP system. On the basis of the principle and procedure of the HACCP system, establishing preventive measures with critical limits for each control point. Setting up procedures to monitor the critical control points and to verify that the system is working properly. And also established the critical limits, supervise procedure, correct mea- sures, verification procedure and records keep procedure. Minimize the hazard factors in the produce process and improve the quality and safety of the product. In addition, carrying out HACCP can set up a model manage- ment in enterprises of fermentation meat products.

HACCP体系是一种预防性食品质量控制体系,在现代食品工业(尤其是肉制品工业)中应用不断增多。对发酵肉制品(金华火腿)生产过程中可能产生的影响产品质量的危害(HA)因素进行分析,探讨HACCP系统可行性和有效性,根据其原则和程序,找出生产过程控制的关键点(CCP),并确定各CCP的控制标准、监控程序、纠偏措施、验证程序和记录保持程序,将生产过程中的危害因素降到最低限度,提高产品质量及安全性,为发酵肉制品企业推行HACCP管理建立一套模型。

 
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