“红外线脱水保鲜技术”的概念、定义、翻译、参考文献-科学参考

单词	红外线脱水保鲜技术
释义	红外线脱水保鲜技术 Encyclopedia 工学食品冷冻保鲜设备释 vacuum cooling infrared-rays drying technology; V-CID technology红外线脱水保鲜技术专为延长新鲜原材料或加工半干食品而开发出来的一种保鲜加工技术。最适合应用于水产品的保鲜加工。
随便看	convective available potential energy convective beam-plasma instability convective cell convective condensation convective cooling convective core convective derivative convective dynamics convective envelope convective equilibrium convective heat accumulation convective heat flow convective heating surface convective heat passage convective inhibition convective initiation convective instability convective instability criterion convective mass transfer coefficient convective mass transfer equation convective mixing convective operator convective overshooting convective overturn time convective region

科学参考收录了854744条科技类词条，基本涵盖了常见科技类参考文献及英语词汇的翻译，是科学学习和研究的有利工具。