The oxidation - reduction potential of a food also influences spoilage.

食品的氧化还原电势也影响食品的变质.

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Principle and application of optimizing technical processes biomonitoring oxidation - reduction potential is described.

介绍了通过监测氧化 - 还原电势来优化工艺反应过程的原理及应用.

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The parameters needed to measure are Oxidation - Reduction Potential ORP, Dissolved Oxygen ( DO ) , content of ammonia nitrogen.

测量的参数指标主要包括:氧化还原 电位, 溶解氧 、 氨氮总量.

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They also underline the emissions reduction potential of restoring vegetation on degraded watersheds and pasture.

他们还强调,恢复植被退化的集水区和牧场来减少碳排放.

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