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英語人>詞典>漢英 : 酸凝乳 的英文翻譯,例句
酸凝乳 的英文翻譯、例句

酸凝乳

基本解釋 (translations)
bonnyclabber  ·  varenetz

更多網(wǎng)絡(luò)例句與酸凝乳相關(guān)的網(wǎng)絡(luò)例句 [注:此內(nèi)容來源于網(wǎng)絡(luò)欧美乱人伦高清视频中文字幕,僅供參考]

On the middle shelf a chipped eggcup containing pepper, a drum of table salt, four conglomerated black olives in oleaginous paper, an empty pot of Plumtree's potted meat, an oval wicker basket bedded with fibre and containing one Jersey pear, a halfempty bottle of William Gilbey and Co's white invalid port, half disrobed of its swathe of coralpink tissue paper, a packet of Epps's soluble cocoa, five ounces of Anne Lynch's choice tea at 2/- per lb in a crinkled leadpaper bag, a cylindrical canister containing the best crystallised lump sugar, two onions, one, the larger, Spanish, entire, the other, smaller, Irish, bisected with augmented surface and more redolent, a jar of Irish Model Dairy's cream, a jug of brown crockery containing a naggin and a quarter of soured adulterated milk, converted by heat into water, acidulous serum and semisolidified curds, which added to the quantity subtracted for Mr Bloom's and Mrs Fleming's breakfasts, made one imperial pint, the total quantity originally delivered, two cloves, a halfpenny and a small dish containing a slice of fresh ribsteak.

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Under optimal conditions mixtures containing eight inorganic anions, six amino acids such as arginine, histidine, cysteine, methionine, tryptophan and proline with positive or negative charge and four basic proteins such as lysozyme, cytochrome c,α-chymotrypsinogen A and myoglobin were separated completely.

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Lact acid bacteriaexopolysaccharides has some characteristics of improving yoghurt qualities,such asenhancing yoghurt viscosity and rheology,prohibiting whey loss,improving yoghurttaste and increasing clabber intensity.

乳酸菌胞外多糖具有明顯改善酸乳的品質(zhì)的特性,如增加酸乳的粘度思思久而久视频、流變性轮奸网站、防止乳清析出、增強凝乳強度黄页在线观看的视频免费、改善酸乳口感等欧美黄色影片喷水。

Lactic acid bacteria were isolated and its biological properties were studied from Kumiss products collected from the pastoral area in Xilin Guole.

從內(nèi)蒙古錫林郭勒牧區(qū)采集馬奶酒樣品,進行了乳酸菌的分離及其生物學特性的研究黄网站免费观看,分離到9株乳球菌免费一级婬片A片AAA毛片app,分別歸屬于3個屬6個種,這些菌株能夠產(chǎn)酸凝乳,發(fā)酵乳的風味純正亚洲老年黄色毛片,適宜生長溫度范圍較寬久久一级a级高清片,適合做乳制品的發(fā)酵劑。

Whey proteins are not precipitated by acidification or rennetting, but when milk is heated to about 65℃ or above, they start to denature, and with the exception of the proteose peptones, become insoluble .

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It revealed high inhibition specificity toward serine proteinases (bovine trypsin, bovine chymotrypsin, and porcine trypsin). It did not exert any inhibitory activity toward cystein proteases and aspartyl proteinases.

絲氨酸蛋白酶抑制劑對絲氨酸蛋白酶家族中的牛胰凝乳蛋白酶、牛胰蛋白酶羞羞视频在线观看入口页面、豬胰蛋白酶三種蛋白酶的活性均有強烈的抑制作用福利偷拍;而對半胱氨酸蛋白酶家族中的木瓜蛋白酶及天冬氨酸蛋白酶家族中的牛胃蛋白酶幾乎沒有作用。

Reversible inhibitor of aspartic proteases, e.g. pepsin, cathepsin D, chymosin,rennin.

可逆的抑制天冬氨酸蛋白酶能在线播放的av网址,如胃蛋白酶日本巨大爆乳一级在线观看、組織蛋白酶D、凝乳酶

Cheddar,es manufactured from milk, emulsifier (sodium citrate-type), edible salt, edible acid, preservatives, colorant, dairy Chymosin , water, fat content of dry matter at least 45%, water up to 48%, fat content of at least 24%.

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During the fermentational coagulation of the pasteurised cow milk incubated at ambient temperature for making yaourt, the milk motive viscosity firstly went gradually up until to the highest point, and then it came down comparing to the gradual rising titrable acidity and the gradual descending pH value.

全脂牛奶在室溫發(fā)酵制作酸乳過程中高清一区二区三区视频,其酸度隨著發(fā)酵時間的延續(xù)和微生物添加量的增加而上升色日韩一区二区,pH值則逐漸降低;而酸乳粘度則隨著發(fā)酵時間的延續(xù)上升達到最高點開始下降国内一级黄色a片。當微生物添加量為 4 %~ 5%国产性爱三级片,發(fā)酵 1 2h時,酸乳凝乳良好2020免费黄色视频,口感適宜18岁禁看黄色网站,活性乳酸菌總數(shù)達到 1 0 7數(shù)量級

The optimum fermentation conditions at 37℃ are as follows: fermentation time 4h, inoculation amount 8%, proportion of carrot juice to milk 4:6, sugar amount added 9% and addition amount of sweet rice wine 10%. The final product of carrot koumiss has good quality, such as smooth taste, well coagulation state, no fat or whey release occurring, mild acidity and specific alcohol aroma (alcohol content 0.6%, V/V) Besides, 40% carrot juice could accelerate fermentation of Lactobacillus acidophilus.

在發(fā)酵溫度37℃條件下其最佳的生產(chǎn)工藝為:發(fā)酵時間為4h,接種量為8%538午夜视频,胡蘿卜汁與和鮮牛乳比例為4:6瑟瑟的网址,白砂糖添加量為9%,米酒添加量為10%,可以生產(chǎn)出口感細膩女生自慰喷水在线观看、滑潤久久99久久1,酸度適中,凝乳狀態(tài)良好国产视频黄色,有較濃的醇香味日韩,欧美一不卡,酒精度為0.6%左右的胡蘿卜嗜酸乳酒。

更多網(wǎng)絡(luò)解釋與酸凝乳相關(guān)的網(wǎng)絡(luò)解釋 [注:此內(nèi)容來源于網(wǎng)絡(luò)欧美国产亚洲另类,僅供參考]

bonnyclabber:酸凝乳

bonny | 漂亮的, 健美的 | bonnyclabber | 酸凝乳 | bonobo | (產(chǎn)于非洲剛果河以南的)倭黑猩猩

chymotrypsinogen:胰凝乳蛋白酶原

例如,胰凝乳蛋白酶原(chymotrypsinogen)藉由二個不同位置,移去四個胺基酸,來使之轉(zhuǎn)變成消化性酶及胰凝乳蛋白酶. 在一些情形下,為斷裂的鏈表示一種蛋白質(zhì)的儲存形式,它在需要時能被斷裂而產(chǎn)生活性蛋白質(zhì). 許多哺乳類消化酶即是,

clabber:凝乳,使凝結(jié),使變酸

Yank:猛拉 | Clabber:凝乳,使凝結(jié),使變酸 | Snotty:低俗的

clotted milk:酸凝乳

clotted manner | 點畫法 | clotted milk | 酸凝乳 | clotted nonsense | 極端荒唐 的話, 無稽之談

CK.-creatine kinase:肌酸激

市乳;鮮乳&nbspcity milk; market milk | 肌酸激 CK; creatine kinase | 酸凝乳&nbspclabber

acid coprecipitate:酸共沉物

"酸性調(diào)味料","acid condiment" | "酸共沉物","acid coprecipitate" | "酸凝乳(塊)","acid curd"

ziega ningrukuai:凝 乳 塊

zero correlation wu xiangguan 無 相 關(guān) | ziega ningrukuai 凝 乳 塊 | zinc dimethyl - dithiocarbamate erjiaji erliudaian jijiasuanxin 二 甲 基 二 硫 代 氨 基 甲 酸 鋅

curbs:凝乳 凝乳制品

yoghurt 酸乳酪 酸奶 | curbs 凝乳 凝乳制品 | skimmed milk 脫脂牛奶

curdled milk:凝乳

curcumic acid ==> 姜黃酸 | curdled milk ==> 凝乳 | cure box ==> 高溫烘焙機

acid curd cheese:酸凝乳干酷

acid cheese curd制干酷的酸性凝乳 | acid curd酸乳酪,酸凝乳,酸法干酪素凝塊 | acid curd cheese酸凝乳干酷