irradiation preservation

基本解釋

Irradiation preservation technology is safe to dehydrated vegetables.
輻照保鮮技術(shù)可以在脫水蔬菜中安全應(yīng)用。
The result indicated that irradiation preservation technique and processing technics was an ideal instrument for preserving green food.
并提出了大米輻照保鮮加工技術(shù)是一項值得推廣的綠色食品保鮮加工技術(shù)。
It was studied that the effect factors of irradiation dose, preservation temperature, oxygen content and antioxidant on lipid oxidation of irradiated pork.
通過對輻照劑量、貯藏溫度、氧氣含量和抗氧化劑等影響脂肪氧化因素的研究，揭示了輻照肉脂肪氧化的機(jī)理。