近乎專利 的英文怎麼說
中文拼音 [jìnhūzhuānlì]
近乎專利
英文
near monopoly-
The top widely give or get an electric shocks to wait the evd of the actual shipments the predominances measure to all compare to expect to want little, up widely give or get an electric shock the first shipment 2000 set, ratio in advance conceive big for the shrinkage. machine business enterprise of another 7 greatest discses within evd alliances, now haven t take outed the kind machine, and more have no a substance action on the market. created the even to put off the evd production plan, and start all over again to beat to build the high and pure dvd ; grow the to now return at hesitate the stage ; ten thousand benefits reach a business enterprise is then directed to throw the center of gravity to face philip get the engraving of the dvd ; even if is a top to widely give or get an electric shock, and also apparently diligently not, recent capital increase 577 ten thousand usds used for to engrave the production of the dvd with develop
上廣電等evd主導者的實際出貨量都比預期要少,上廣電首批出貨2000臺,比預先設想大為縮水。 evd聯盟中的另外7大碟機企業,目前還沒有拿出樣機,在市場上更沒有實質性的動作。創維甚至擱置了evd的生產計劃,另起爐灶打造高清dvd長虹目前還在觀望階段萬利達等好幾家企業則直接將重心投向了飛利浦領銜的刻錄dvd即便是上廣電,也似乎用心不專,最近增資577萬美元用於刻錄dvd的生產和研發。The complete elimination of aflatoxin in agricultural products is extremely unlikely. they are stable in foods and resistant to degradation under normal cooking procedures. thus, recommendation from joint expert committee on food additives jecfa is that the amounts present in crops and foods should be reduced to the lowest levels that are technologically achievable
由於食物中的黃麴黴毒素呈穩定狀態,在一般烹調過程中不易分解,因此要完全清除農產品中的黃麴黴毒素,是近乎不可能的,連食物添加劑專家委員會jecfa也僅建議人們利用可達到的科學技術將農作物和食物中的黃麴黴毒素含量減至最少。The complete elimination of aflatoxin in agricultural products is extremely unlikely. they are stable in foods and resistant to degradation under normal cooking procedures. thus, recommendation from joint expert committee on food additives ( jecfa ) is that the amounts present in crops and foods should be reduced to the lowest levels that are technologically achievable
由於食物中的黃麴黴毒素呈穩定狀態,在一般烹調過程中不易分解,因此要完全清除農產品中的黃麴黴毒素,是近乎不可能的,連食物添加劑專家委員會( jecfa )也僅建議人們利用可達到的科學技術將農作物和食物中的黃麴黴毒素含量減至最少。
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