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vegetable
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  蔬菜
    Study on Postharvest Physiology and Preserving-freshness of Fresh Vegetable under the Condition of Simulated Cold Stroage of Warship
    模拟舰船条件下蔬菜采后生理和保鲜的研究
短句来源
    A STUDY ON LACTO-FERMENTED BEVERAGE OF VEGETABLE JUICE
    蔬菜汁乳酸发酵饮料研究
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    TECHNICAL RESEARCH ON IMPROVING THE QUALITY OF VEGETABLE CAN
    提高蔬菜罐头质量的技术研究
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    The Study on Use of Stabiliser in Processing of Vegetable Juice Beverage
    稳定剂在蔬菜汁生产中应用的研究
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    The Technology and Equipmentfor Processing Dehydrated Vegetable
    脱水蔬菜生产技术与设备
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    Studies on the Aseptic Preservation Technique of Half-finished Fruit and Vegetable Product in Big Tank
    果半成品大容器无菌保藏技术的研究
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    STUDY ON VEGETABLE AND FRUIT STORAGE BY AIR IONS
    果空气离子贮藏保鲜的研究
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    Quality control and modern processing techniques of fruit and vegetable juice
    果汁现代加工技术及质量控制
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    Industrialization manufacture on beverage with grained fruit and vegetable
    果型果肉饮料的工业化生产
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    Empirical Equations for the Calculating of Freezing Point of Fruit and Vegetable Juices and Other Liquid Foods
    果汁等液态食品之冻结点的经验计算
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  植物
    Study on the Thin-layer Chromatographic Characteristics of Several Domestic Vegetable Tannin Extracts
    我国常用植物鞣剂薄层色谱特征的研究
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    IDF Standard 32-1965: Detection of Vegetable Fat in Milk Fat by The Phytosteryl Acetate Test
    国际乳品联合会标准IDF 32:1965 牛乳脂肪中植物油脂的检出—植物甾酸醋酸酯试验
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    STUDY ON THE FUR DYEING WITH VEGETABLE TANNIN AS DYESTUFF
    植物鞣质作染料染毛皮的研究
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    Studies on Vegetable Tannin-Collagen Interaction
    植物鞣质与胶原的反应机理研究
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    Studies on Properties of Hydrolysable Vegetable Tannins and Their Interaction with Protein Ⅲ Influence of Buffers on Solubility of Hydrolysable Tannins
    水解类植物鞣质性质及其与蛋白质反应的研究——Ⅲ有机酸对植物鞣质亲水性的影响
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  “vegetable”译为未确定词的双语例句
    A Study on Synthesis and Rheological Behaviour of DFPP-104 Thicker Based on Etherified Vegetable Gum
    醚化植物胶DFPP-104印花糊料合成和流变性能的研究
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    Fineness Test and Real Fineness of Irregular Sectional Vegetable Fibre
    不规则截面植物纤维的细度检验和真实细度
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    The Application of Pneumatic Conveyers in the Vegetable Oil Mills
    气力输送在植物油厂的应用
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    Study on the Phenomena of Precipitation of Vegetable Tannin Extracts During Tanning Process
    植鞣过程中栲胶沉淀的原因研究——第Ⅰ部分
短句来源
    STUDY ON EFFECT OF VEGETABLE OIL PHOSPHOLIPID FAT TO LEATHERS PROPERTIES
    植物油磷酯对皮革性能影响的研究
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  vegetable
The results show that fertilizer and soil are important factors determining the aerosol particle over agricultural fields, and vegetable fields in suburban Beijing contribute significantly to the aerosol particle.
      
The stems of the vegetable plant garland chrysanthemum (Chrysanthemum coronarium L.) were shown to contain emodin (in its aglycone and glycoside forms) and chrysophanol.
      
Rastitel'nyi belok: Novye Perspecktivy(Vegetable Protein: New Prospects), Braudo, E.
      
Direct determination of phosphorus in vegetable oils by electrothermal atomic absorption spectrometry
      
An approach to the practical implementation of the standard method of the direct determination of phosphorus in vegetable oils by electrothermal atomic absorption spectrometry with automated sample injection was proposed.
      
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Vegetable indigo was the most important and most extensively used dyestuff of antiquity. In ancient China application of the vegetable indigo dated as early as 1600-2100 B. C. at least. The ancient dying method of indigo may be classified as follows: condensation, natural fermentation vat and man-made fermentation vat.In this paper the phasing, interconnection and respetive features of the three dyeing methods are discussed. The mechanism of fermentation vat dyeing has been a riddle. This was evidently...

Vegetable indigo was the most important and most extensively used dyestuff of antiquity. In ancient China application of the vegetable indigo dated as early as 1600-2100 B. C. at least. The ancient dying method of indigo may be classified as follows: condensation, natural fermentation vat and man-made fermentation vat.In this paper the phasing, interconnection and respetive features of the three dyeing methods are discussed. The mechanism of fermentation vat dyeing has been a riddle. This was evidently attributed to the ignorance about modern theory of enzyme in the course of development of synthetic indigo and its chemical reduction vat dyeing.The author deals broadly with the topic in the light of the theory of enzyme.

在古代,植物靛蓝是应用最广泛和最重要的染料。我国开始应用植物靛蓝至迟在公元前二十一世纪到公元前十六世纪。靛蓝的古代染色方法可分为缩合染色法、自然发酵还原染色法和人工发酵还原染色法。本文讨论了三种染色方法的分期、关联和特色。有关靛蓝的发酵还原染色的机理,过去并不清楚,显然这是由于合成靛蓝及其化学还原染色法发展之时,人们对近代酶学知识还很贫乏之故。本文以酶学观点作了必要的说明。

The paper gives an account of the principle, apparatus and detecting method of thin-layer chromatography, which has qualitative and quantitative advantages in detecting the adulterants in edible vegetable oils

本文介绍了薄层色谱法的原理、装置和测定方法,在检测食用植物油掺杂时具有定性、定量的优点.

Textured vegetable protein is a new-type high-nutrition food. Using it as a substitute for a part of pork, a sausage in high protein can be manufa-ctured. The protein content of this sausage is 36.5% (drying substance), it is about 10% higher than general pork sausage, but the fat and cholesterol content of this sausage is about one time lower than general pork sausage. In this paper, the making procedure and equipment design of textured vegetable protein, science formulation and technological process...

Textured vegetable protein is a new-type high-nutrition food. Using it as a substitute for a part of pork, a sausage in high protein can be manufa-ctured. The protein content of this sausage is 36.5% (drying substance), it is about 10% higher than general pork sausage, but the fat and cholesterol content of this sausage is about one time lower than general pork sausage. In this paper, the making procedure and equipment design of textured vegetable protein, science formulation and technological process of the sausage in high protein, and the research results of this subject, etc, have been reported.

本文扼要地报告了高蛋白香肠的科学配方、加工工艺和设备改进,并对香肠的贮藏保鲜问题作了简单的讨论。

 
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