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关键点控制    
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  critical control point
    Hazard analysis and critical control point (HACCP) system and the application of HACCP system which was used in solid state fermentation vinegar
    危害分析与关键点控制(HACCP)程序在固态法食醋生产中的应用
短句来源
    Within various QM activities through the certification procedure adopting additionally a Hazard Analysis and Critical Control Point (HACCP) approach can improve a product quality.
    通过各种认证程序的质量控制加之危险点分析和关键点控制可以提高产品质量。
短句来源
    quality control has Feed-forward Control, Critical Control Point、Real-time information control、 building Security Pre-Waming system、 strengthening tourists' behavior management.
    质量控制主要通过前馈控制、关键点控制、实时信息控制、建立安全预警机制、加强游客行为管理等来实现。
短句来源
    In this paper,we introduced the Hazard Analysis and Critical Control Point(HACCP)system and the application of HACCP system which was used in solid-state fermetation vinegar.
    本文对危害分析与关键点控制 (HACCP)系统进行简单介绍 ,并对其在固态法食醋生产中的应用加以阐述。
短句来源
    HACCP (Hazard Analysis and Critical Control Point) was applied to the preparation of soybean ice cream to find out the critical points affecting the quality. Corresponding solutions were put forward to control the hazard before happening and to guarantee the products’quality.
    将危害分析与关键点控制 (HACCP)应用于大豆冰淇淋生产中 ,进行危害分析 ,找出了影响质量的关键点 ,并提出了解决的方法途径 ,将危害控制在发生之前 ,保证了产品质量。
短句来源
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  key-point control
    Using Key-point Control and Feedback Regulation to Improve the Quality of the Experimental Courses in Microbiology
    采用关键点控制和反馈调节,提高微生物学实验课质量
短句来源
    In this article key-point, key-point control, feedback information and feedback regulation were defined.
    对教学过程中“关键点”、“关键点控制”的含义和特性以及“反馈信号”、“反馈调节”的含义和类型做了系统的阐述。
短句来源
    The quality of the experimental courses in microbiology was improved by using key-point control and feedback regulation which come from total quality control (TQC).
    将全面质量管理理论引入微生物学实验课教学,形成以关键点控制和反馈调节为核心的教学质量保障系统,实践证明,可有效地促进学生积极思考,提高实验技能。
短句来源
    The characteristic of key-point control and feedback regulation were analyzed in the experiment of gram-dyeing in detail.
    以具体实验为例,详细说明了实验课教学中关键点控制和反馈调节的实施过程,对于保证教学质量和客观、公正地分析评价教学效果具有重要意义。
短句来源
  critical control point
    Hazard analysis and critical control point (HACCP) system and the application of HACCP system which was used in solid state fermentation vinegar
    危害分析与关键点控制(HACCP)程序在固态法食醋生产中的应用
短句来源
    Within various QM activities through the certification procedure adopting additionally a Hazard Analysis and Critical Control Point (HACCP) approach can improve a product quality.
    通过各种认证程序的质量控制加之危险点分析和关键点控制可以提高产品质量。
短句来源
    quality control has Feed-forward Control, Critical Control Point、Real-time information control、 building Security Pre-Waming system、 strengthening tourists' behavior management.
    质量控制主要通过前馈控制、关键点控制、实时信息控制、建立安全预警机制、加强游客行为管理等来实现。
短句来源
    In this paper,we introduced the Hazard Analysis and Critical Control Point(HACCP)system and the application of HACCP system which was used in solid-state fermetation vinegar.
    本文对危害分析与关键点控制 (HACCP)系统进行简单介绍 ,并对其在固态法食醋生产中的应用加以阐述。
短句来源
    HACCP (Hazard Analysis and Critical Control Point) was applied to the preparation of soybean ice cream to find out the critical points affecting the quality. Corresponding solutions were put forward to control the hazard before happening and to guarantee the products’quality.
    将危害分析与关键点控制 (HACCP)应用于大豆冰淇淋生产中 ,进行危害分析 ,找出了影响质量的关键点 ,并提出了解决的方法途径 ,将危害控制在发生之前 ,保证了产品质量。
短句来源
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  critical control point
The storage period has been defined as a critical control point (CCP) for consumption of Turkish White Cheese and calculated to be at least 90 and 178 days at refrigeration temperature, in low and high inoculum doses of L.
      
The release of cytochrome c from mitochondria to the cytosol constitutes a critical control point in apoptosis that is regulated by interaction of tBid protein with mitochondrial membrane.
      
Beef loaf and frozen green beans were each prepared three times in a laboratory simulation following time-temperature recommendations of the Hazard Analysis Critical Control Point model.
      
Hazard Analysis Critical Control Point; HACCP procedures) have been adapted to the needs of commercial plant tissue culture laboratories.
      
This paper reviews the early detection and prevention strategies which have been employed in Europe for the control of mycotoxin contamination of food in the context of a hazard analysis critical control point (HACCP) framework.
      
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