果汁濃度 的英文怎麼說

中文拼音 [guǒzhīnóngdù]
果汁濃度 英文
juice body
  • 果 : Ⅰ名詞1 （果子） fruit 2 （事情的結局; 結果） result ; consequence 3 （姓氏） a surname Ⅱ動詞（吃...
  • 汁 : 名詞（含有某種物質的液體） juice
  • 濃 : 形容詞1. （液體或氣體中所含的某種成分多; 稠密） dense; thick; concentrated 2. （程度深） （of degree or extent） great; strong
  • 度 : 度動詞[書面語] （推測; 估計） surmise; estimate
  • 果汁 : fruit juice; must; ade果汁冰水 shrub; 果汁膠化 [有機化學] pectization; 果汁糖漿 rob; 果汁甜酒 shrub; 果汁壓榨器 reamer
  • 濃度 : potency; thickness; concentration; consistence; strength; consistency; density
  1. Side ingredients and sauces should be added only to enhance the vegetable s flavour, not dominate it. different cooking styles create different standards. stir - fried vegetables should be tasty and al dente

    一道上乘的蔬菜菜式更須突顯主料的鮮美，整體上則講求清濃合度配料醬汁須選擇適當，並應以增添蔬菜食味為目的，而達致錦上添花的效果。
  2. The result showed that non - enzymatic browning of greengage juice could be inhibited and natural primrose yellow could be kept in the plasming of greengage by adding 0. 2 % ( mass fraction ) sodium erythorbate ; non - enzymatic browning of greengage juice was restrained more remarkably by vacuum concentration than by normal pressure concentration ; the non - enzymatic browning of greengage juice increased and the color darkened with the increase of concentration and processing temperature ; non - enzymatic browning of greengage juice in the storage could be inhibited under the condition of low temperature, and frozen storage was the best store method of greengage concentrated juice

    摘要結果表明：在青梅果打漿時加入質量分數為0 . 2 %的異抗壞血酸鈉，可防止果汁氧化褐變而保持天然淡黃色澤；減壓濃縮較常壓濃縮明顯抑制了非酶褐變的發生；隨著果汁含量和加工溫度的提高，非酶褐變加快，色澤加深；低溫有利於青梅濃縮汁的貯藏，冷凍貯藏是最佳的貯藏條件。
  3. These preservatives are present in far lower amounts than found in foods such as fruit juice, cider, margarine, packaged salads, jellies, jam, soft drinks, bread, smoked fish, cheeses, pickles, pies, chocolate syrups and wines

    這些防腐劑的濃度比許多食品中防腐劑的濃度要低得多，如果汁、蘋果酒、人造黃油、盒裝色拉、果凍、果醬、軟性飲料、麵包、熏魚、干乳酪、醬菜、餡餅、巧克力、糖漿以及葡萄酒等。
  4. Fruit and vegetable juices - determination of the relative density ; german version en 1131 : 1994

    水果和蔬菜汁.相對濃度的測定;德文版本en 1131 : 199
  5. Effect of salt treatment on ionic concentration and osmotic potential of cell sap of leaves 2. 1 effect of salt treatment on ion concentration of cell sap of leaves 2. 1. 1 effect of nacl treatment on ion concentration of cell sap of leaves the concentrations of na and cl in the cell sap of leaves increased rapidly with the increase of naci concentration in medium, but the amounts of ci " were lower than those of na +

    1nacl處理對堿蓬幼苗葉片細胞汁液離子濃度的影響堿蓬幼苗葉片細胞汁液的na ~ +和cl ~ -濃度都隨著nacl處理濃度的增大迅速增加，但cl ~ -增加量低於na ~ + 。這些結果說明堿蓬幼苗可積聚na ~ + ，作為滲透調節劑。
  6. On 14 nov 2002, us - doc issued the final determination of 1999 - 2000 administrative review of non - frozen ajc from china in federal register, ten chinese exporters / manufacturers are applied zero margin

    2002年11月14日，美國商務部在聯邦公報上宣布：十家中國濃縮蘋果汁應訴企業在第一次年度復審終裁中獲得零稅率。
  7. Research on theclarified and low - degree mulberry fruit juice

    一種澄清的低濃度桑果汁飲料的研製
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