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pork
相关语句
  猪肉
     the percentage of PSE pork was reduced to 12.0% and that of RFN pork was increased to 87.0%,that of DFD pork was still 1.0%.
     其PSE猪肉降至12.0%,RFN(正常)猪肉升至87.0%,DFD猪肉仍为1.0%。
短句来源
     the percentage of PSE pork was 18.6% and those of RFN pork and DFD pork were 80.4% and(1.0%),respectively.
     PSE猪肉占18.6%,RFN(正常)猪肉占80.4%,而DFD猪肉仅占1.0%。
短句来源
     The result showed that the storage time of pork could be prolonged at following treatment condition: sterilized with 1.5% H_2O_2, dipped short time in mixing preservative made from 1.0% citric acid, 0.3% Na_2EDTA, and 1.5% sodium tripolyphosphate, carbonating packed with NY/PE coextruded film.
     结果以1.5%H_2O_2表面灭菌处理后,在1.0%柠檬酸、0.3%Na_2EDTA(乙二胺四乙酸二钠)和1.0%三聚磷酸钠构成的复合保鲜剂中短暂浸渍,以NY/PE(尼龙/聚乙烯)共挤膜、充CO_2气体包装,可以延长猪肉保鲜期。
短句来源
     In the ·OH induced oxidization system,1 mmol/L carnosine significantly inhibited TBARS in pork homogenate(P<0.05),and the inhibition rate(IR)(%) was 13.47%,20 mmol/L carnosine got a more significant effect(P<0.01),and the inhibition rate(IR)(%) was 47.90%;
     OH促进的脂质过氧化体系中,1 mmol/L肌肽显著抑制了猪肉匀浆中TBARS的形成量(P<0.05),氧化抑制率为13.47%,20 mmol/L时肌肽的作用效果极显著(P<0.01),氧化抑制率为47.90%.
短句来源
     Quality Safety of Pork: Managing the Supplying Chain
     基于质量安全的优质猪肉供应链建设与管理探讨
短句来源
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  鲜猪肉
     Surface disinfection of fresh pork with 1 % peroxyacetic acid followed by soaking it in an antistaling agent composed of 2 % sodium pyrophosphate, 3 % citric acid , 2 % vitamin C and 3 % glucose for 30-60 seconds at 20-25'C kept the pork fresh in 4~5 days in the experiment.
     将鲜猪肉用1%过氧乙酸表面杀菌后,浸入2%焦磷酸钠、3%柠檬酸、2%抗坏血酸和3%葡萄糖保鲜液中30~60s,在常温下(20~25℃)可保存4~5天。
短句来源
     Mustard products and fresh pork, which were contaminated with Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, were treated by Ultra High Pressure (UHP) with different pressure and time, such as 200 MPa & 10 min, 400 MPa & 10 min, 600 MPa & 5 min, 600 MPa & 10 min, 600 MPa & 15 min, 600 MPa & 20 min. The aerobic plate count was determined before and after these treatments.
     以芥菜制品、生鲜猪肉及其经大肠杆菌、金黄色葡萄球菌和枯草芽孢杆菌人工污染的样品为对象,分别经过200MPa,10min、400MPa,10min、600MPa,5min、600MPa,10min、600MPa,15min、600MPa,20min的超高压处理,测定处理前后的菌落总数。
短句来源
     Similarly, to find the suitable carbon dioxideconcentration for the fresh pork packaging single factor test was applied keeping the45%O2 in each pack. Among 0%, 5%, 10%, 15%, 20% and 25%CO2 concentrations,the 20 and 25%CO2 atmospheres exhibited the best effects for color, lipid oxidationand microbial counts.
     同样,采用单因素分析试验找出适合零售新鲜猪肉的二氧化碳浓度,在 0,5, 10, 15, 20, 25% CO2 不同浓度和 45% O2 浓度的试验中,20 和 25%CO2浓度的试验有较好的色泽,较低的脂肪氧化值和菌落总数,它们两者之间并没有明显的差别。
短句来源
     It is suggested that the TVB-N, NH_3 and Pr should be the main items for fresh pork lab examinations.
     且据11个组合的平行程度,市售鲜猪肉新鲜度的实验室检验应以TVB-N、NH_3、Pr检验为主要项目。
短句来源
     Changes in the quality of pork preserved in plastic bags filled with modified atmosphere(80% O_2 + 20% CO_2) were monitored.
     以生鲜猪肉为包装对象,研究了4种不同透气性的塑料包装材料在MAP(80%O2,20%CO2)气体比例的充气包装方式下,猪肉在保存期间的品质变化情况。
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  “pork”译为未确定词的双语例句
     Study on the pathogenetic effect of salted pork from a high risk area of stomach cancer in China
     Study on the pathogenetic effect of salted pork from a high risk area of stomach cancer in China
短句来源
     Methods Twenty pork livers were divided into 5 groups with the thermotherapy intensity of 2 W 10 min, 4 W 2.5 min, 4 W 5 min, 4 W 7.5 min, 8 W 2.5 min, respectively.
     方法 新鲜猪肝 2 0个 ,按处理方式不同分为 2W 10min、4W 2 5min、4W5min、4W 7 5min、8W 2 5min 5个组 ,每组 4个。
短句来源
     The optimumingredients were selected as:100kg of pork(crural),3% of salt,1% sugar,0.15g/kg ofsodium nitrite,0.2% of Complex Phosphates,0.05% of sodium Isoascorbic Acid,8% of potatostarch,3% of soybean isolate protein,0.4%carrageenan and 45% of water.
     确定了三文治火腿的优化配方为:猪后腿肉100kg,食盐3%,糖1%,亚硝酸钠0.15g/kg,马铃薯淀粉8%,大豆分离蛋白3%,复合磷酸盐0.2%,异VC-钠0.05%,卡拉胶0.4%,水45%。
短句来源
     This paper studies the effect of cetylpyridinium chloride (CPC), sodium hypochlorite(NaClO) and acidified sodium chlorite(ASC) on cooled pork.
     本文研究了氯化十六烷基吡啶(Cetylpyridinium Chloride,CPC)、次氯酸钠(Sodium Hypochlorite,NaClO)、酸化亚氯酸钠(Acidified Sodium Chlorite,ASC)三种防腐剂。
短句来源
     Comparison of 915MHz and 2450MHz microwave in ex vivo pork liver
     水冷915MHz与2450MHz微波凝固离体猪肝的比较
短句来源
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  pork
The prevalence of Trichinella infection in pork sold at the market was from 0.52 % to 3.66 % in 3 P/A.
      
Out of 17 outbreaks, 13 (76.47 %) outbreaks were caused by eating raw or poorly cooked pork.
      
Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork
      
The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher-SH content than that of normal pork at all incubation temperatures and times tested.
      
The main contributor to the OA intake in humans are cereals and cereal products, other possible contributors are coffee, beer, pork, products containing pig blood/plasma, pulses and spices.
      
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In the general practice of research work on the action of mouldsmuch more emphasis has been On grains and feeding materials than onmeat and eggs.Starting from the isolation and identification of moludsin cold storages,we have planned to study the types of moulds,theirtoxic and other harmful actions as well as the process of mould preven-tion or sterilization.This paper is a preliminary report on the type of moulds.(1) The general conditions of cold storages.The samples were taken from three cold storages:Nos.104,102,and...

In the general practice of research work on the action of mouldsmuch more emphasis has been On grains and feeding materials than onmeat and eggs.Starting from the isolation and identification of moludsin cold storages,we have planned to study the types of moulds,theirtoxic and other harmful actions as well as the process of mould preven-tion or sterilization.This paper is a preliminary report on the type of moulds.(1) The general conditions of cold storages.The samples were taken from three cold storages:Nos.104,102,and 201 of“Lanzhau Meat ProcessingPlant”.No.104 unit is of higher temperature(about-4℃).No.102 and No.201 are low temperature storages(below-17℃).Storage No.201 is used solely for freezing pork,while No.104,No.102 are for freezing beef,mutton.chicken and fish in addition to pork,so contaminationoften occurs as a result of the complexity of sources.(2)Sampling and isolationCulture mediun:a.Czapek's mediumb.Potato dextrose agarc.Martin's medium The samples,taken randomly in air,were cudtivatedwith Martin's pour plate,5—10 days(25℃—30℃)Lndividual moulds were isolated repeatedly by theplate scratch method until purified.(3)Method of observationPoint-transplantation and slide method wese proceededconcurrently,and the comprehensive observation wasperformed at the same time.(4)Types of moulds observed:The 32 strains of mould are observed,belonging to 2orders(Mucorales,Moniliales)4families(Mucoraceae,Cryptococcaceae,Moniliaceae.Dematiaceae)7 genera(Mucor,Candida,Aspergillus,Penicillium,Stachybot-rys,Cladosporium,Alternaria,)Among them,Penici-llium is the most prominent generus(56.25%),whileAspergillus is the prominent once(15.62%),Stachy-botrys,Cladosporium etc being rare.

培养、分离和鉴定了兰州冷库中32个菌株,它们分属于2目、4科、 7属.其中以青霉属占绝对优势.有18株分属于12个菌系,占了32个菌株的56.25%,其次为曲霉属共五株分属于三个群.

This article introduces an investigation about the penetration of laser beams of various tissues including pork, living and dead rabbits, human corpse and living body. The experimental results show that He-Ne laser penetration of tissues obeys the law of exponential attenuation. The index of attenuation "α", obtained in the experiments carried out in human living bodies approximately equals 0.3/mm. According to the formula E_T(L)= E_o~(e-dl), when one knows the power of the incident laser beams and at...

This article introduces an investigation about the penetration of laser beams of various tissues including pork, living and dead rabbits, human corpse and living body. The experimental results show that He-Ne laser penetration of tissues obeys the law of exponential attenuation. The index of attenuation "α", obtained in the experiments carried out in human living bodies approximately equals 0.3/mm. According to the formula E_T(L)= E_o~(e-dl), when one knows the power of the incident laser beams and at the same time obtains the reflection rate of skin surface, the power of laser beams at any depth of body tissue can be calculated.

本文介绍了探测He—Ne激光穿透猪肉、死活家兔、尸体及活的人体组织。实验证明He—Ne激光穿透组织是遵循指数衰减的规律。并测得活人体组织的衰减系数α≈O.3/mm。根据此公式ET(L)=E_oe~(-cl),如获知入射到人体组织的激光功率,并测得皮肤表面的反射率,就可以标出光束在人体组织任意深度的激光功率。

Iron absorption was studied in 31 healthy adult volunteers using extrinsic tags of 55Fe and 59Fe. Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%. Absorption from iron fortified soy sauce (121 mg Fe/dl) decreased to 4.36%. Absorption from the fortified product almost doubled (8.35%) with the addition of ascorbic acid (2 moles/1 mole Fe). 7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes,...

Iron absorption was studied in 31 healthy adult volunteers using extrinsic tags of 55Fe and 59Fe. Geometric mean iron absorption from unfortified Chinese Soy Sauce (Seagull brand, produced in Shanghai) with iron contents 15.8 mg Fe/dl was 6.95%. Absorption from iron fortified soy sauce (121 mg Fe/dl) decreased to 4.36%. Absorption from the fortified product almost doubled (8.35%) with the addition of ascorbic acid (2 moles/1 mole Fe). 7.5 ml of fortified soy sauce (75mg Fe/dl) were added to meal containing potatoes, cabbage, green beans and rice, with, a total iron content of 8.9 mg. lron absorption from this meal was 5.65%, or 0.5 mg. The addition of 100g of pork meat increased nonheme iron absorption to 9.67% (1.08mg). Green tea drunk after the meal decreased absorption to 3.07% (0.27mg).Iron fortified Chinese Soy Sauce consumed with vegetable meals could favor very significantly to meet the iron requirement of the general population in China. Addition of ascorbic acid to fortified soy sauce would further increase its iron bioavailability. Known enhancer (pork meat) and in-hibitor(green tea) of non-heme iron absorption will modify in a predictable way of iron bioavailability from vegetable meals containing iron fortified soy sauce.

31名健康成年自愿者,男11名,年龄18—48岁,女20名,年龄34—52岁 (均系采取节育措施的育龄妇女),用同位素~(55)Fe和~(59)Fe外标食物,分两批作人体铁吸收试验。其结果为:上海生产出口的海鸥牌瓶装酱油,原有铁(15.8mg铁/100ml)的吸收率几何均数(下同)为6.95%,酱油强化铁量为121mg铁/100ml时的铁吸收率为4.36%,该种铁强化酱油再强化维生素C(按铁:维生素C=1:2克分子量)则铁的吸收率为8.25%,几乎增加一倍。以7.5ml(一餐用量)的铁强化酱油(75mg铁/100ml)含铁量为5.6mg进行烹调蔬菜,以大米为主食,该餐中总铁量为8.9mg,铁的吸收率为5.65%,铁的吸收量为0.5mg;该餐另加瘦猪肉100g,则铁的吸收率为9.69%,铁的吸收量为1.08mg,肉能促进铁吸收一倍;但在该蔬菜餐后饮用龙井绿茶150ml(1.5g干茶叶泡成)其铁的吸收率降至3.09%,铁的吸收量为0.27mg,降低近一半。因此,应用加铁量为75mg铁/100ml的铁强化酱油,如按每人每天平均酱油的消耗量为15—20ml铁吸收率为5.65%计算,则铁的吸收量为0.63—0.85mg...

31名健康成年自愿者,男11名,年龄18—48岁,女20名,年龄34—52岁 (均系采取节育措施的育龄妇女),用同位素~(55)Fe和~(59)Fe外标食物,分两批作人体铁吸收试验。其结果为:上海生产出口的海鸥牌瓶装酱油,原有铁(15.8mg铁/100ml)的吸收率几何均数(下同)为6.95%,酱油强化铁量为121mg铁/100ml时的铁吸收率为4.36%,该种铁强化酱油再强化维生素C(按铁:维生素C=1:2克分子量)则铁的吸收率为8.25%,几乎增加一倍。以7.5ml(一餐用量)的铁强化酱油(75mg铁/100ml)含铁量为5.6mg进行烹调蔬菜,以大米为主食,该餐中总铁量为8.9mg,铁的吸收率为5.65%,铁的吸收量为0.5mg;该餐另加瘦猪肉100g,则铁的吸收率为9.69%,铁的吸收量为1.08mg,肉能促进铁吸收一倍;但在该蔬菜餐后饮用龙井绿茶150ml(1.5g干茶叶泡成)其铁的吸收率降至3.09%,铁的吸收量为0.27mg,降低近一半。因此,应用加铁量为75mg铁/100ml的铁强化酱油,如按每人每天平均酱油的消耗量为15—20ml铁吸收率为5.65%计算,则铁的吸收量为0.63—0.85mg,可以基本满足一般人群每天对铁的需要量要求。如该种铁强化酱油同时强化维生素C,以铁吸收率增加一倍计算,则可满足孕妇、乳母、月经过多妇女及正在生长发育的儿童青少年对铁的特殊需要。

 
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