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   牛肉 的翻译结果: 查询用时:1.716秒
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牛肉     
相关语句
  beef
     It′s best component fermentation medium is (g/L): peptone 5.0,yeast extract 3.0, beef paste 2.0,xylose 60.0,K_2HPO_4 2.0,MnSO_4·4H_2O 0.04,MgSO_4·7H_2O 0.20,FeSO_4·7H_2O 0.05;
     其最佳发酵培养基组分为(g/L):蛋白胨5.0,酵母浸粉3.0,牛肉膏2.0,木糖60.0,MnSO_4·4H_2O 0.04,MgSO_4·7H_2O 0.2,FeSO_4·7H_2O 0.05,K_2HPO_4 2.0;
短句来源
     The optimum fermentation culture medium was obtained by an orthogonal method, which contained glucose 5%, yeast extract 6.67%, beef extract 3.33%, MgSO_4·7H_2O 0.1%,MnSO_4·4H_2O 0.02%, NaHCO3 0.3%, Na2HPO4 0.15%, NaCl 0.3% ,UTP 0.05%, and isoliquiritigenin 0.08‰.
     通过多因素正交实验摸索出营养培养基的最佳配比为:葡萄糖5%,酵母粉6.67%,牛肉膏3.33%,MgSO4·7H2O0.1%,MnSO4·4H2O0.02%,NaHCO30.3%,Na2HPO40.15%,NaCl0.3%,UTP0.05%,异甘草素0.08‰。
短句来源
     The optimizedmedium was :soluble starch 15.0g/L, peptone 10.0 g/L, beef extract 2.0g/L, casein5.0 g/L,KH_2PO_4·12H_2O 0.16g/L, K_2HPO_4 2.68g/L, NaCl 1.0 g/L, MgSO_4·7H_2O 0.1 g/L.
     合成培养基组成(g/L):可溶性淀粉15,蛋白胨10,牛肉膏2,酪蛋白5,K_2HPO_4·12H_2O为0.16,K_2HPO_4 2.68,NaCl 1,MgSO_4·7H_2O 0.1。
短句来源
     The optimum proportion of the nutritional medium through orthogonal experiment and trying to find out is 5% glucose,6.67% yeast extract,3.33% beef extract,0.1% MgSO_4·7H_2O,0.02% MnSO_4,·4H_2O,0.3% NaHCO_3,0.5‰ Na_2HPO_4,and 0.08‰ uracil.
     通过正交实验摸索出营养培养基的最佳配比为葡萄糖5%,酵母粉6.67%,牛肉膏3.33%,MgSO4.7H2O 0.1%,MnSO4.4H2O 0.02%,NaHCO30.3%,Na2HPO40.5‰,尿嘧啶0.08‰;
短句来源
     The improved medium B (yeast agar 0.5%, beef extract 0.5%, K2HPO4 0.2%, (NH4)3C6H5O7 0.2%, MnSO4·H2O 0.005%, MgSO4·H2O 0.02%, glucose 2.5%) was suitable using in extractive cultivation for non-conventional fermentation of Lactobacillus.
     改良后的培养基B(酵母膏0.5%,牛肉浸膏0.5%,K_2HPO_40.2%,(NH_4)_3C_6H_5O_70.2%,MnSO_4·H_2O0.005%,MgSO_4·H_2O 0.02%,葡萄糖2.5%)宜作为乳酸菌非常规发酵培养时的培养基。
短句来源
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  beef meat
     QTL Analysis for Several Traits of Beef Meat Quality
     几个牛肉品质性状的QTL分析
短句来源
     Study on Synthetical Preservation Technology of Chilled Beef Meat
     冷却牛肉综合保鲜技术的研究
短句来源
     The second section of experiment was the preservative effect of complex antimicrobialagents for chilled beef meat. Firstly, variations of bacteria formed during storage was analysed.
     第二部分在“冷却牛肉复合抑菌剂保鲜效果研究”中,首先对包装与未包装牛肉从新鲜到腐败过程中微生物菌系变化进行了分析。
短句来源
     The quality of beef meat is one of the main obstacles that hinder the further development of beef, superior product " beef fat " suit various kinds of edible method, belong to one top-grade beef.
     牛肉的品质是限制我国牛肉大力发展的主要瓶颈所在,牛肉中的上乘之品“肥牛”适合各种食用方法,属一种高档牛肉
短句来源
  beeves
     However, both B19 and B27 use beeves medium as optimum medium. The results suggested that the 3 day's culture cells had occupied the strongest capacity of adsorbing Pb~(2+).
     培养基对Pb~(2+)的去除效果影响很大,B02在平菇汁培养基中培养后对Pb~(2+)的去除率最大,而B19和B27在牛肉膏蛋白胨培养基中培养后对Pb~(2+)的去除率最大。
短句来源
     Determination of amoxicillin residue in beeves by high performance liquid chromatography
     牛肉中阿莫西林残留量的高效液相色谱分析
短句来源
     coli O157: H7 had virulence to mice. It revealed that E. coli O157: H7 contamination existed in the market beeves and had potential risk to human being.
     3株大肠杆菌O157:H7均能致死试验小鼠,表明超市、菜市场生牛肉中存在高致病力的大肠杆菌O157:H7的污染。
短句来源
     A reversed-phase high performance liquid chromatographic method(RP-HPLC) has been developed for the determination of amoxicillin residue in beeves.
     建立了反相高效液相色谱分析牛肉样品中阿莫西林残留量的方法。
短句来源
  minced beef
     The results of measurement indicated that the D 10 values of γ-rays for killing Listerella monocytogenes in liquid culture medium, cow milk, sweetened rice flour and minced beef were 0.55, 0.75, 1 03 and 1 11 kGy respectively.
     经测定,γ射线杀灭液体培养基、牛奶、糕干粉与牛肉末中单核细胞增生李斯特氏菌的D10值分别为0.55、0.75、1.03与1.11kGy。
短句来源
     Effects of High Pressure Treatment on Myoglobin Changes and Color Changes in Minced Beef
     高压处理对牛肉肌红蛋白及颜色变化的影响
短句来源
     In experiment A, minced beef was used as food. In experiment B, a dry pellet diet was used as food.
     实验A用牛肉作饵料,实验B用配合饲料作饵料。
短句来源

 

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  beef
Hydrolysis of lipids from beef fat by pancreatic lipase was studied.
      
The kinetics of chemical modification of arginine residues in mitochondrial creatine kinase (mit-CK) from beef heart by 4-hydroxy-3-nitrophenylglyoxal (HNPG) have been studied with simultaneous registration of enzyme inactivation.
      
The applicability of the additive dose method to the EPR dosimetry of irradiated beef was examined.
      
In Gorbatov Red breed of dairy type with good beef qualities and low milk-fat yield, lower level of heterozygosity for PRLgene was demonstrated compared to Ayrshire and Black Pied breeds that have high milk-fat yield.
      
Other kinds of nitrogen sources, such as yeast extract, beef extract and peptone, had positive effect on the growth of the microorganism and negative effect on alginate lyase production.
      
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  beef meat
The development of an analytical method for the determination of four selected pyrethroid insecticides at residue level in beef meat is presented.
      
During the storage, free iron but not metmyoglobin catalysed the increase of compounds I, II, IV and V in models containing the lipids of beef meat.
      
Thetrans-18:1 acid content and distribution in fats from ewe and goat milk, beef meat and tallow were determined by a combination of capillary gas-liquid chromatography and argentation thin-layer chromatography of fatty acid isopropyl esters.
      
Thetrans-18:1 acid contents of beef meat fat (ten retail cuts, lean part) and tallow (two samples) are 2.0 ± 0.9% and 4.6%, respectively, of total fatty acids (animals slaughtered in winter).
      
Beef meat fat contributes less than one-tenth of milk fat to thetrans-18:1 acid consumed.
      
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  minced beef
Minced beef/pork (1440 g) was fried at ~210°C in a cast-iron frying pan.
      
For the elucidation of the optimum conditions for freezing, pieces of beef, minced beef, and minced and salted (2% NaCI) beef were frozen 30-60 min after slaughter at various temperatures between -6°C and -70°C.
      
Pea fibre as a source of natural antioxidants in frozen minced beef
      
More fatty types of meat such as minced beef and pork with 18?-?20% fat, packaged once in plasticized PVC, contained around 20 mg DEHA/kg.
      
All measurements of egg size in females that utilised the supplementary food (mixture of curd, minced beef heart and dried insects) increased statistically significant, whereas clutch size was not influenced by the additional food.
      
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