終煮 的英文怎麼說

中文拼音 [zhōngzhǔ]
終煮 英文
final cook
  • : Ⅰ名詞1 (最後; 末了) end; ending; finish 2 (指人死) death; end 3 (姓氏) a surname Ⅱ形容詞(...
  • : 動詞(把食物等放在有水的鍋里燒) boil; cook; stew
  1. Prediction model of kraft pulping cooking end point

    硫酸鹽法制漿蒸點預測模型
  2. Swimming fish picked from a water tank and cooked to the diners specification is particularly valued. while simple steamed or blanched fish are popular, gourmets love the carefully prepared dishes that showcase a chef s talent

    清蒸或白? ,是一般家常菜的烹方式,然而講究飲食的饕客,始追求由廚師巧手炮製花樣百出的鮮魚菜式。
  3. Prediction model of batch pulp cooking end point based on rbfn - pcr approach

    方法的制漿蒸點預測模型
  4. A complete reversal of the typical japanese household, the father in this family is a timid, stingy house - husband while the mother is a philandering w.

    好一個摩登的愛生事家庭,一家四口,各有各的問題。細仔眼中,老豆? ?戇戇,.
  5. The results showed that the 11 measured cooking and eating quality properties and taste value have manium significance genetic difference ; among the cooking and eating quality properties, varietal variation coefficent of gel consistency, peak viscosity, break down, setback is relatively large ; every cooking quality property has a different correlation with eating quality property, initial pasting temperature, finial viscosity, consistency and setback have significant or maximum significant inverse correlation with taste value, while peak viscosity, break down has a postive correlation with taste value, amylose content and protein content are inversely related to taste value, but gel consistency are positively related to taste value another, the correlation among varietal cooking and eating quality properties is significant or maximum significant ; in the analysis of principal components, the cumulative percent of 4 selected principal components reached 90. 58 %, initial pasting temperature of large second principal components is small, but amylose content and protein content is high, finial viscosity, consistency are large

    結果表明,所測定的11項蒸食味品質特性及味度值在供試品種間均存在著極顯著的遺傳差異;在蒸食味品質特性中,膠稠度、最高粘度、下降粘度值、粘滯峰消減值的品種間變異系數較大;糊化開始溫度、最粘度、回冷粘滯性恢復值、粘滯峰消減值與味度值呈顯著或極顯著的負相關,而最高粘度、下降粘度值與味度值呈極顯著的正相關,直鏈澱粉和蛋白質含量與味度值呈負相關,而膠稠度與味度值呈正相關;在主成分分析中,被入選的4個主成分的貢獻率達90 58 ,其中第二主成分大的品種,糊化開始溫度低,直鏈澱粉和蛋白質含量高,最粘度和回冷粘滯性恢復值大。
  6. Due to safety considerations, visitors can no longer boil eggs in the scalding pools of hell valley, but they can warm their feet in the creek where it flows through peitou s

    漫步歷史-北投湯年熱氣不斷的地熱谷,雖然因安全考量不能再蛋,新近完成的親水公園,倒是可以泡腳。
  7. Then, after returning to the home she shared with a friend, mother suddenly could no longer stand the smell of fish and meat, and felt nauseous upon eating it. later, she told me that she wanted to become a vegetarian for the rest of her life and move to another place for she could not bear the cooking of fish and meat where she was living

    當我母親回到和朋友共住的房子后,突然再也忍受不了魚肉的腥味,甚至覺得惡心而無法下咽,於是她跟我說她想要身茹素,並想要換住所,因為室友烹魚肉的味道令她受不了。
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