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   watermelon juice 的翻译结果: 查询用时:0.182秒
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watermelon juice
相关语句
  西瓜汁
     The results indicated that the optimal formula was as follows∶ juice mixture(muskmelon juice∶watermelon juice = 1∶2) 50%,sugar 1.5%,synthetic sweetener 0.12%,citric acid 0.24% and malic acid 0.12%;
     结果表明,该复合饮料的原料优化配比为混合果汁(香瓜汁∶西瓜汁=1∶2)50%、蔗糖1.5%、蛋白糖0.12%、柠檬酸0.24%和0.12%苹果酸;
短句来源
     The results showed that the optimum formula was 40% pumpkin, 30% pineapple, 17% apple, and 13% watermelon juice, the mixture of which can be accepted by consumers easily.
     结果表明,由40%南瓜汁、30%菠萝汁、17%苹果汁和13%西瓜汁复合时,口感最好;
短句来源
     Determination of the Iron in the Watermelon Juice by Varian Cary 50
     利用Varian Cary 50分析西瓜汁中的铁
短句来源
     Pulsed magnetic field was used for sterilization of watermelon juice.
     以西瓜汁脉冲磁场杀菌为例 ,研究了磁场强度、脉冲数和物料温度对杀菌效果的影响。
短句来源
     Effect of Pulsed Electric Fields on the Sterilization and Enzyme Inactivation of Watermelon Juice
     脉冲电场中西瓜汁杀菌钝酶效果分析
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  “watermelon juice”译为未确定词的双语例句
     Effect of processing steps on the flavor of watermelon juice
     加工条件对西瓜果汁风味的影响
短句来源
     Pilot Studies on the Processing of Clear Watermelon Juice by Ultrafitration
     超滤法加工西瓜澄清汁的初步研究
短句来源
     Research on Characteristic Apple Vinegar Beverage with Flat Peach Juice and Watermelon Juice
     特色蟠桃西瓜苹果醋饮料的研究
短句来源
     The trial production of cloudy watermelon juice
     西瓜浊汁的研制
短句来源
     So in this paper, the preliminary discussion was made about the effect of processing steps on the flavor of watermelon juice.
     本文就某些加工条件对西瓜果汁风味的影响做了些初步探讨。
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  相似匹配句对
     The Studies on the Watermelon Juice
     西瓜汁的研制
短句来源
     RESEARCHONTHE TECHNOLOGY FOR WATERMELON LIMPID JUICE
     西瓜澄清汁饮料工艺研究
短句来源
     juice adjustment;
     果汁的调整;
短句来源
     Watermelon‘Zaojulong’
     西瓜新品种‘早巨龙’
短句来源
     'Kangwang'Watermelon
     西瓜新品种‘抗王’
短句来源
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  watermelon juice
Kinin-like activity of watermelon juice in plant tissue cultures
      
Heat treatment was not necessary for lycopene absorption from watermelon juice.
      
Heat treatment was thus not required for lycopene absorption from fresh-frozen watermelon juice.
      


This paper chiefly discusses the nutritious function, technology and sterilization conditions of the watermelon juice. It also talks about the effect of the percentage of citric acid and sugar on the flavour of the juice.

本文主要探讨了西瓜汁的营养功能、生产工艺、杀菌条件以及酸度和糖度对西瓜汁风味的影响等。

According to the defect of watermelon juice,Some tecbnological conditions of producing Watermelon limpid juice are resarched. The problems of boiled smell re- moved and sediment are solved.The production is rather perfect.

根据现有西瓜饮料存在的缺陷,研究了生产西瓜澄清汁饮料的若干工艺条件,在解决西瓜汁饮料的沉淀问题及脱除煮熟味问题方面取得了较为满意的结果。

Some physical and chemical clarificate methods used in a few fruit and vegetable juices are studied. The results indicated that chitosan significantly affected clarification of carrot juice, orange juice, watermelon juices, red radish juice, and apple juice, and the juice transmittancy was over 85%. Licorice only significantly affected clarification of red radish juice and apple juice, and the juice transmittancy was over 85 %. The transmittancy of...

Some physical and chemical clarificate methods used in a few fruit and vegetable juices are studied. The results indicated that chitosan significantly affected clarification of carrot juice, orange juice, watermelon juices, red radish juice, and apple juice, and the juice transmittancy was over 85%. Licorice only significantly affected clarification of red radish juice and apple juice, and the juice transmittancy was over 85 %. The transmittancy of all above juices treated by separation by centrifugati0n was over 82%.

用物理和化学方法对几种果菜汁进行澄清研究。结果表明:甲壳素对胡萝卜汁、桔子汁、西瓜汁、大红萝卜汁及苹果汁澄清效果显著,透光率达85%以上。甘草汁仅对大红萝卜汁及苹果汁具有澄清作用透光率达85%以上。离心分离法澄清6种果菜汁,透光率均达82%以上。

 
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