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
   acetic acid fermented beverage 的翻译结果: 查询用时:0.052秒
图标索引 在分类学科中查询
所有学科
轻工业手工业
更多类别查询

图标索引 历史查询
 

acetic acid fermented beverage
相关语句
  醋酸发酵饮料
     The development of an acetic acid fermented beverage
     醋酸发酵饮料的研制
短句来源
  “acetic acid fermented beverage”译为未确定词的双语例句
     Acetic acid fermented beverage was prepared through mountain grape juice. The optimum fermentation condition was determined by orthogonal design,know as fermentation temperature 30℃,fermentation period time 4d,the volume of inoculums 3%.
     以山葡萄汁为主要原料,通过发酵制成山葡萄醋饮料,采用正交优化试验设计确定了醋酸发酵的适宜工艺条件,即发酵温度30℃,发酵时间4d,醋酸菌接种量3%;
短句来源
  相似匹配句对
     Development of fermented acetic acid jujube beverage
     大枣发酵醋酸饮料的研制
短句来源
     The development of an acetic acid fermented beverage
     醋酸发酵饮料的研制
短句来源
     The Study on the Lactic Acid Fermented Beverage
     活性乳酸菌饮料的研究
短句来源
     Preparation of the Acetic Acid Beverage of the Orange
     芦柑醋酸饮料的研制
短句来源
     Acetic acid fermentation beverage of pear
     小白梨醋酸菌发酵饮料的研制
短句来源
查询“acetic acid fermented beverage”译词为用户自定义的双语例句

    我想查看译文中含有:的双语例句
例句
没有找到相关例句


A technological process is described including the production of a high_quality vinegar from starch_containing materials and some medical herbs by the traditional Chinese vinegar_making technique and the formulation of an acetic acid fermented beverage in scientific way with the vinegar and a flavouring lotion prepared from traditional Chinese medical herbs.The beverage is proved to be rich in nutrients with unique flavour and fair healthcare effect.

介绍了以淀粉质为主要原料并配以一定数量的中药材等辅助成分,在中国传统酿醋的基础上,酿制出高质量的食醋原液,然后与用中药制得的调香液进行科学合理的调配生产醋酸发酵饮料的工艺流程。

Acetic acid fermented beverage was prepared through mountain grape juice.The optimum fermentation condition was determined by orthogonal design,know as fermentation temperature 30℃,fermentation period time 4d,the volume of inoculums 3%.The optimum formulation was determined too,known as the volume of grape juice and sugar is 20% and 10% respectively.

以山葡萄汁为主要原料,通过发酵制成山葡萄醋饮料,采用正交优化试验设计确定了醋酸发酵的适宜工艺条件,即发酵温度30℃,发酵时间4d,醋酸菌接种量3%;并确定了山葡萄醋饮料最佳配方,即山葡萄醋加入量20%,绵白糖加入量10%。

 
图标索引 相关查询

 


 
CNKI小工具
在英文学术搜索中查有关acetic acid fermented beverage的内容
在知识搜索中查有关acetic acid fermented beverage的内容
在数字搜索中查有关acetic acid fermented beverage的内容
在概念知识元中查有关acetic acid fermented beverage的内容
在学术趋势中查有关acetic acid fermented beverage的内容
 
 

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