Isolation,identification and characteristics of lactic acid bacteria from sichuan pickles;
四川泡菜乳酸菌的分离鉴定及其特性研究
In the paper the affect factor and the quality of sichuan pickles are discussed in order to put forward the measure of improving it's quality.
本文对四川泡菜腌制的因子及有关质量问题进行了探讨，并提出了提高四川泡菜质量的措施。
The application of HACCP to the production of Sichuan pickles is focused upon.
主要探讨了HACCP在四川泡菜生产中的应用,从质量卫生控制方面分析了四川泡菜生产过程中可能存在的危害因素,并确定了关键控制点,制定了相应的控制方法和纠正措施,以提高四川泡菜生产管理水平和泡菜产品安全性。
Application research of HACCP in processing of sichuan pickles
HACCP在四川泡菜生产中的应用研究
The Effects of Decompression on the Capability of Fermentation in Sichuan Pickle
减压处理对四川泡菜发酵特性的影响
In the paper the affect factor and the quality of sichuan pickles are discussed in order to put forward the measure of improving it's quality.
本文对四川泡菜腌制的因子及有关质量问题进行了探讨，并提出了提高四川泡菜质量的措施。
Study on Isolation and Selection of Yeast from Sichuan Pickle and Its Application;
四川泡菜中酵母菌的分离筛选及其应用研究
Study on the Microbial Flora in Sichuan Sauerkraut and Starter Culture of Sauerkraut;
四川泡菜菌系分离、筛选及发酵剂的研究
Effects of decompression on the microorganisms' growth in Szechwan pickle
减压处理对四川泡菜微生物菌系的影响
Screening of Optimal LAB Strains from Sichuan Pickle Vegetables and the Research on Fermentation Condition;
四川泡菜中优良乳酸菌菌种的筛选及发酵条件初探
Investigation of the Biological Characteristics of Lactic Acid Bacteria Isolated from Traditional Fermented Pickle Samples in the Sichuan Province;
四川地区自然发酵泡菜中乳酸菌的生物特性研究
They are ShanDong,Sichuan,Guangdong and Jiangsu.
是山东菜、四川菜、广东菜和江苏菜。
We have Cantonese food, Sichuan food and Shanghai food.
我们有广东菜、四川菜和上海菜。
We'd like to try some Sichuan food today.
今天我们想吃四川菜。
you may prefer Sichuan cuisine.
你们可能会喜欢四川菜。
Pickled vegetaBle of Sichuan flavour is a good appetizer and affords a lingering after-taste.
川味泡菜，清口开胃，令您回味无穷。
Sichuan Restaurant is the best restaurant of Sichuan style in Beijing.
四川饭店是北京最好的川菜馆
Well, Sichuan Restaurant is the best restaurant of Sichuan style in Beijing.
太好了，四川饭店是北京最好的川菜馆。
What's your favorite?Sichuan style food or Shanghai style?
你喜欢什么？四川菜还是上海菜？
Guangdong food is a bit light, while Sichuan food has a strong and hot teast, and Shanghai food is oily.
广东菜稍微清淡，四川菜味浓而辣，上海菜油腻。