助手标题
全文文献 工具书 数字 学术定义 翻译助手 学术趋势 更多
查询帮助
意见反馈
共[59]条 当前为第1条到20条
 

相关语句
未完全匹配句对
    A STUDY OF EFFECTS OF STORAGE TEMPERATURE ON AGEING CHARACTERISTICS OF HTPB PROPELLANTS
    贮存温度对丁羟推进剂老化性能影响的研究
    The Preservative Effect of LP-system on Raw Milk with a Poor Microbiological Quality and at a High Storage Temperature
    鲜乳质量和贮存温度对LP体系保鲜效果的影响
    Effect of drying and storage temperature on ginseng (Panax ginsengC. A. Mey) seed at post-maturation stage
    后熟阶段的人参(Panax ginseng C.A.Mey)种子对脱水和贮存温度的反应
    The Effects of Temperature and Storage Time on Water-soluble Proteins in Royal Jelly
    贮存温度、时间对蜂王浆水溶性蛋白的影响
    Study on the effect of storage temperature for content of nitrite in milk
    原料牛乳贮存温度引起亚硝酸盐含量变化的研究
    Stability of urine cystatin C at different reserved time, pH and temperature.
    尿液贮存温度、时间及pH值对尿半胱氨酸蛋白酶抑制剂C稳定性的影响
    The change of the content of formaldehyde in bumbalo and blue whiting under different storage temperature
    不同贮存温度下龙头鱼和蓝鳕中甲醛含量的变化
    When the liquid bromelain is incubated at the temperature ranging from 30 to 60℃, theBromelain activity retention(R)and the storage temperature (T) follow to the relation of R=121.6-1.493T, When heating at 70℃, the descent in activity of powdered Bromelain is small, whereas heating above 70℃, the activity is decreased abruptly.
    菠萝蛋白酶液在30-60℃之间,活力保留率(R)与贮存温度(T)呈线性关系R=121.6-1.493T。 粉状菠萝蛋白酶在70℃前加热活力下降幅度较小,在70℃以上加热,酶活力急剧下降。
    The influence of storage temperature on the level of proteolysis in UHT milk was also examined, and 83% and 96% of proteolysis was inhibited in the UHT milk stored at 4oC when compared with that stored at room temperature.
    研究了贮存温度对 UHT 乳蛋白水解活性的影响,结果发现,与 20oC 贮存相比,4oC 贮存可有效抑制 UHT 乳中残留的蛋白酶活性,抑制程度达 83%和 96%。 研究了 UHT 处理后实施低温处理(45oC~60oC 处理 10 min~60 min)对 UHT 乳贮存中蛋白水解活性的影响。
    The results of storage tests at different storage temperature indicated that anthocyanins were prone to degradation, and the non-enzymatic browning of cloudy blueberry juice was prominent.
    通过在不同贮存温度的贮存实验表明,蓝莓混汁在贮存期间花色苷容易降解,果汁发生褐变,且非酶褐变程度较大,对果汁色泽产生较大的影响;
    An increase in temperature and storage time induced the color to brown, and maillard reaction was considered to be the important reason of non-enzymatic browning during storage of lily juice.
    百合混汁在贮存过程中色泽劣变的程度与贮存时间和贮存温度正相关,分析影响百合混汁非酶褐变的原因,发现美拉德反应是造成百合混汁贮存期间非酶褐变的主要原因。
    Better teme-perature(<22℃),relative humidity(<70%)and store time(<5months)were proposed.
    贮存温度不超过22℃,相对湿度不超过70%,贮存时间在5个月以内。
    Of respiratory intensity with temperature, r=0. 9963 **.
    贮存温度与呼吸强度极显著相关,相关系数r=0.9963**。
    After harvesting, there are significant correlated coefficient on sugar content of sweet corn during shelf life with temperature, r=0. 9804* *,with respiratory intensity, r=0. 942*.
    收获后贮存期间甜玉米可溶性糖含量与贮存温度极显著相关,相关系数r=0.9804**; 与呼吸强度显著相关,相关系数r=0.942*。
    Storing at 25℃, above 40%mixed oil(70% palm oil, 20%lard,10% tallow), and above 16% salt, the concentration of the maize starch is 1 5%~3 0%, Formulated sauce is good and satisfactory
    研究表明 ,在贮存温度不高于2 5℃ ,按 70 %棕榈油、2 0 %猪油和 10 %牛油配制的混合油脂用量不少于 40 % ,含食盐 16% ,玉米淀粉质量分数 1 5 %~ 3 0 % ,可以制成较好的方便面酱料
    The results indicated that the shelf life of fresh milk containing 50 mg/kg nisin could last as long as 16 days at 4 ℃.
    结果表明,贮存温度为4℃时,在鲜奶中添加50mg/kg乳酸链球菌素保质期能达到16天。
    The results of XPS show that the elemental content of surface is different with the stockpile temperature changing.
    XPS结果显示在不同贮存温度下表面元素含量不同。
    Methods To detect the levels of urine Cys C, α_1-Microglobulin(α_1-MG) and β_2-Microglobulin(β_2-MG) under the controlled conditions.
    方法 测定不同贮存温度、时间及pH值条件下尿α1 微球蛋白(α1-MG)、CysC、β2 微球蛋白(β2 MG)结果的变化,比较各指标的稳定性。
    The ethanol system(m(CH3CH2OH):m(H2O)=92.2:7.8) were prepared with KOH or NaOH which used as apprentpH regulator, ZnCl2 used as Cl ion content regulator. The effects of apprent pH, Cl ion content in ethanol system and its storagetemperature, storage duration on corrosion of tinplate can were studied.
    以乙醇体系[m(CH3CH2OH):m(H2O)=92.2:7.8]为研究对象,选用强碱(KOH或NaOH)作为体系的表观pH值调节剂,并用ZnCl2改变体系的Cl-含量,考察了乙醇体系的表观pH值、Cl-含量及其贮存温度和贮存时间对马口铁罐腐蚀的影响。
    with increase in storage temperature and storage duration, the corrosion of tinplate canincreased. The tinplate can containing the ethanol system with apparent pH<6.0,Cl ion content 10 mg·L-1 was corroded severelywhen it was placed for 6 months at 50℃.
    体系对马口铁罐的腐蚀随贮存温度的升高、贮存时间增加而加剧,当体系表观pH值<6.0、Cl-含量为10mg·L-1时,经50℃、6个月贮存罐体已达严重腐蚀。
 

首页上一页123下一页尾页 

 
CNKI主页设CNKI翻译助手为主页 | 收藏CNKI翻译助手 | 广告服务 | 英文学术搜索
版权图标  2008 CNKI-中国知网
京ICP证040431号 互联网出版许可证 新出网证(京)字008号
北京市公安局海淀分局 备案号:110 1081725
版权图标 2008中国知网(cnki) 中国学术期刊(光盘版)电子杂志社