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   成熟温度 的翻译结果: 查询用时:0.509秒
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成熟温度
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  ripening temperature
     So, the ripening period of Mozzarella cheese can be reduced about 20 days by improving the ripening temperature from 4℃ to 7℃.
     即将Mozzarella干酪的成熟温度从4℃提高到7℃,可以将成熟时间缩短20d左右。
短句来源
     Ripening temperature showedsignificant influence on pH of cheese, and pH increased with the highertemperature.
     成熟温度对pH影响显著,温度越高,pH 水平越低。
短句来源
     Effect of Ripening Temperature and Time on Ripening Characteristic of Cheddar Cheese
     成熟温度和时间对Cheddar干酪成熟特性的影响研究
短句来源
     In the studies of ripening parameters, we concluded that 15℃ripeningtemperature showed significant influence on the proteolysis, and 4℃and 8℃ripening temperature showed no difference.
     成熟温度和时间对干酪成熟特性的研究得出:成熟温度为15℃时对干酪的蛋白分解影响显著,而4℃和8℃之间差异不显著。
短句来源
     The Mozzarella cheese stored at 7 ℃ after 30 days obtain the same ripeness with at 4 ℃ after 50 days. We can reach the conclusion that the ripening period can be reduced about 20 days by elevating ripening temperature from 4 ℃ to 7 ℃.
     在7℃下贮藏的Mozzarella干酪成熟30d可达到4℃下贮存50d的成熟度,即将成熟温度从4℃提高到7℃,可将成熟期缩短20d左右。
短句来源
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  “成熟温度”译为未确定词的双语例句
     GF 11 and GF 6 were low temperatural type,grew at 14~19℃,the optimum was 16℃,late maturity,grey colour,average fruitbody weights were 151 5 and 119 5 respectively,bearing rate reached 85% or more.
     GF11、GF6为低温型,子实体形成、成熟温度14~19℃,最适温度16℃,晚熟,色泽灰黑色,单朵平均鲜重分别为151.5g和119.5g,结实率超过85%。
短句来源
     GF 5 was mid low temperatural type,grew and developed at 16~20℃,optimum was 18℃,middle maturity,black colour,fresh single fruitbody weighted 116 5 g,bearing rate was more than 90%.
     GF5为中偏低温型,子实体形成、成熟温度16~20℃,最适温度18℃,中熟,色泽黑色,单朵平均鲜重116.5g,结实率90%以上;
短句来源
     The results showed that the functional strength order of the factors was A>B>D>C,and the optimal process conditions were A=65.0%,B=0.35%,C=0.007%,and polymerization carried out at 44 ℃,50 ℃ and 70 ℃,each for 3 h.
     结果表明:各因素影响强弱排序为A>B>D>C。 最佳工艺条件为:A为65.0%,B和C分别为0.35%和0.007%,聚合反应在引发温度D44℃下反应3 h后,再在聚合反应温度50℃下反应3 h,最后在成熟温度70℃下完成反应3 h。
短句来源
     Seventeen strains of Grifola frondosa were collected from China and foreign countries Indoor and outdoor experiments showed that,GF 17 belonged to middle temperatural type,its fruitbodies formed and developed at 17~26℃,the optimum temperature was 21~22℃; early maturity,white colour,the average fresh weight of single fruitbody was 143.5g,bearing rate reached 95% or more;
     征集国内外17个灰树花品系,通过室内外栽培试验结果,从中筛选出有代表性的优质菌株:GF17为中温型,子实体形成、成熟温度17~26℃,最适温度21~22℃,早熟,子实体色泽乳白色或灰白色,单朵平均鲜重143g,结实率超过95%;
短句来源
     This paper deals with the artificial seeding rearing for \%Undaria pinnatifida\% by seed collecting of gametophytes Experiments under 10, 15℃ and 20℃ showed that the optimum temperature for the growth and maturity of gametophytes is 20℃ and 15℃. The optimium length of gametophytes cut is 120 μm.
     报道了在10 , 15 , 20 ℃条件下配子体生长的适宜温度为20 ℃, 适宜发育成熟温度为15 ℃, 120μm 为配子体切断最适长度。
短句来源
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  相似匹配句对
     T is temperature, ℃.
     T为温度,℃。
短句来源
     Thmperature is the main factor which affects the maturity of gametophyte.
     温度是影响配子体成熟的主要因子。
短句来源
     The Effect of Temperature in Different Periods on Super molecular Structure of Ripe Cotton Fiber
     温度成熟棉纤维超分子结构的影响
短句来源
     TEMPERATURE OF HORIZONS
     视界的温度
短句来源
     Move to maturity!
     走向成熟!
短句来源
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  ripening temperature
It was concluded that the standard ripening method was closest to the traditional one in terms of final cheese characteristics when the ripening temperature was above 11.5??°C.
      
Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
      
The effects of ripening temperature, relative humidity and time on chemical and textural characteristics of a 'probiotic' goat's milk cheese were examined.
      
The experimental layout followed a 23 factorial design, with all possible combinations of 5??°C and 10??°C (ripening temperature), 85% and 95% (ripening relative humidity) and 1 day and 70 days (ripening time).
      
Free fatty acid concentrations in cheeses were not influenced by ripening relative humidity but increased with ripening temperature and time.
      
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Taking into account of the three factors of kerogen types(T), temperature

本文提出的定量评价生油岩的TTT法,同时考虑了生油母质类型(T)、有机质成熟的温度(T)和时间(T)三个因素;它采用生油岩中不同类型干酪根在不同热演化阶片上的裂解烃产率、有机碳、氯仿沥青A和总烃等四个参数,可以直接计算生油岩的生烃量和排烃量.本文结合松辽盆地的实际资料,对青一段生油岩的生烃量、排烃量进行了计算,其结果与烃类垂向分布及有机质成熟史相吻合.

The production process of color photographic materials requires a strict control of chemical ripening temperature with a tolerance of + 0. 2C . The imported production line is e-quipped with a computerized automatic control temperature system meeting well the above accuracy requirement. However, a delay of temperature control may happen when the heating or cooling devices could not run properly, thus leading to the production of waste emulsion. Through a series of improvement measures carried out on the emulsion...

The production process of color photographic materials requires a strict control of chemical ripening temperature with a tolerance of + 0. 2C . The imported production line is e-quipped with a computerized automatic control temperature system meeting well the above accuracy requirement. However, a delay of temperature control may happen when the heating or cooling devices could not run properly, thus leading to the production of waste emulsion. Through a series of improvement measures carried out on the emulsion recipe, technology and computer programme, this shortcoming was overcome successfully. This paper presents a comprehensive report on this technical achievement.

彩色感光材料生产工艺要求严格控制乳剂化学成熟温度,容许偏差为±0.2℃。引进的生产线配备有计算机自动温控系统,能达到此精度要求,但在加热或冷却系统运转不正常时,会出现温控滞后现象,导致乳剂报废。从乳剂配方、工艺和计算机程序上进行的一系列改进措施克服了这个弊端。本文系统地报导了这项技术成果。

Studies were reported on the effect of addition ammount of industrial lithium carbonate on the glaze melting properties,thermal expansion coefficient and crystal conpositions in this paper. The result demonstrates that when the added lithium carbonate does not exceed a certain value i. e. 2wt-% LiO2,there will be a good linear relationship between the addition amount and melting properties,By adding lithinm carbonate,not only were the maturing temperature and high temperture viscosity of the glaze remarkably...

Studies were reported on the effect of addition ammount of industrial lithium carbonate on the glaze melting properties,thermal expansion coefficient and crystal conpositions in this paper. The result demonstrates that when the added lithium carbonate does not exceed a certain value i. e. 2wt-% LiO2,there will be a good linear relationship between the addition amount and melting properties,By adding lithinm carbonate,not only were the maturing temperature and high temperture viscosity of the glaze remarkably decreased,but also its thermal expansion coefficient greatly decreased.

论文研究了工业碳酸短的添加量对釉的熔融特性、热膨胀系数及晶相组成的影响。研究得出;当其加入量不超过一定值时(折算成Li2O为2%),其添加量与釉的熔融特性之间有良好的线性关系。碳酸锂的加入不仅能显著地降低釉的成熟温度及高温粘度,而且能较大的降低其热膨胀系数。

 
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