保藏期 meaning in Chinese

storage period

This paper introduced the kinds of salted vegetable , analysized a series of biochemical changes during processing , discussed the reason why the quality of salted vegetables had been changed and how to prolong the peroid of its storage
本文阐述了蔬菜腌制品的种类，分析了其在腌制加工中的生化变化，讨论了引起腌制品质量败坏原因及延长其保藏期的措施。
Abstract : this paper introduced the kinds of salted vegetable , analysized a series of biochemical changes during processing , discussed the reason why the quality of salted vegetables had been changed and how to prolong the peroid of its storage
文摘:本文阐述了蔬菜腌制品的种类，分析了其在腌制加工中的生化变化，讨论了引起腌制品质量败坏原因及延长其保藏期的措施。
The results indicated that skim milk ( 10 % ~ 15 % ) and fructose ( l0 % ~ 15 % ) had preferable protective efficacy on freeze - drying l . casei shirota , which could keep more than 90 % cell alive after 12 months of storage , and their protective efficacies could be improved with the increase of addition concentration
结果表明， 10 % ~ 15 %脱脂奶、 10 % ~ 15 %海藻糖对干酪乳杆菌代田株有较好的保护效果，在12个月的保藏期内，冻干保藏的菌种存活细胞总数保持90 %以上，并且随着保护剂浓度的增加其保藏效果更好。