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    A Study of Fabric Design and Quality about Weft Terry Knittiny Machine
    纬编毛圈针织产品设计与产品质量的探讨
    A Study on the Fabric Design and Quality of Weft Knitted Terry Fabrics
    纬编毛圈针织产品设计与产品质量的探讨
    Elimination of Dyeing Defects and Improvement of Product Quality
    攻克染整病疵 提高产品质量
    Effect of Splash Tank Structure of Syrup Sulfitator on Product Quality
    糖浆硫熏散汽箱结构对产品质量的影响
    Spinnability of Rotor Spinning and Its Yarn Quality
    转杯纺纱的产品质量及可纺性的研讨
    A Prospection of Cotton Spinning Techonology and Product Quality Control in the World At the Beginning of the 21th Century
    展望21世纪初世界棉纺技术与产品质量控制
    Quality Inspection of Silk Peptide Products
    丝素肽的产品质量检验
    ENHANCENG PROCESS MANAGEMENT TO IMPROVE THE GUALITY OF PRODUCTS
    加强工艺管理,提高产品质量
    THE SYNTHETICAL VALUATION OF THE PRODUCT'S QUALITY ABOUT YELLOW PEACH CANS BY FUZZY
    黄桃罐头产品质量Fuzzy综合鉴评
    Conform to the needs of the times, work for improving the quality of products and the competition of cost
    顺应时代要求,致力于提高产品质量和成本竞争能力
    Different Biologieal Elements Affect Effectiveness of the Technology and Quality of The Products in Processing Xuan Yuan Gong Zao──Series of Processing Chinese Dates (Ⅱ)
    轩辕贡枣制作中不同生物学因素对工艺效果及产品质量的影响──红枣加工系列产品研制
    Factors of Influence on Calender Thermal Bonded Nonwoven Fabrics Quality
    影响热轧法非织造布产品质量的因素
    From Market Competition to the Quality of Products
    从市场竞争谈产品质量
    . In production practice, hexanoic acid content, butyric acid content, and the total content of hexanoic acid and butyric acid in fermented grains should be controlled below 25 mg/100 g, 20 mg/100 g, and 40 mg/100 g respectively, which could guarantee product quality and liquor yield.
    实际生产过程酒醅的己酸应控制在25mg/100g以下、丁酸为20mg/100g以下,且己酸、丁酸总量应控制在40mg/100g以下,才能确保产品质量和稳定出酒率;
    Through the examination,the Zn and SO2 residue content of recovery freeze-drying product was respectively 19.5 mg/kg,0.028 g/kg.
    同时,经检测复水冻干品中的Zn和SO2残留量分别为19.5mg/kg及0.028g/kg,符合产品质量卫生要求。
    Peroxide value(POV)& acid value(AV) are two important factors to measure oil quality and fry-food,because of they are influenced by variety parameter on frying process,we discuss that material,fry time,fry temperature and water affect the change on product quality.
    过氧化值(peroxide value,POV)和酸价(acid value,AV)是衡量油脂及其油炸食品品质的两个重要因素,由于它们的变化受到油炸过程中各种参数的影响,探讨了在油炸过程中油炸原料、油炸时间、油炸温度、水分对产品质量变化情况的影响。
    The results indicate that the structure and quality of the extrudate are affected significantly by the material property.
    结果表明,原料特性对脱脂花生粉挤压组织化产品的质量和结构有明显影响。
    Catalyzed and synthesized caramel for sauce process by the xylose mother liquor was studied,and the influence of pretreatment method,quantity of catalyst, reaction temperature and time to the product quality was discussed.
    本文研究了用木糖母液催化合成酱油用焦糖色素的工艺条件,探讨了预处理方法、催化剂用量、反应温度、反应时间等参数对产品质量的影响。
    Through orthogonal experiment , we get the best results as : the ratio of water with bone with bone is 4: 1, cooking time 30 minutes, 1.2% agar and 4% sugar .
    结果表明,骨水比例、煮制时间为影响产品的主要因素,产品制作的最佳条件组合是第5组,即:骨水比例1:4,煮制时间30min,琼脂添加量1.2%,糖添加量4%,在此条件下,产品的质量最好。
    Based on experiments, the paper investigated the effect of rotating speed of the screw, the temperature of the wall, the feeding speed on product quality, build statistical model, optimized parameters.
    本文通过实验研究了双螺杆食品挤压机的机筒温度、供料速度、螺杆转速对产品质量(以比容衡量)的影响规律,建立了相应的统计模型,并对操作参数进行了优化。
 

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