water taste 中文意思是什麼

water taste 解釋
水味
  • water : n 1 水；雨水；露；〈常作 pl 〉 礦泉，溫泉；藥水。2 〈常 pl 〉水體；水域；水道；海；湖；河；海域；...
  • taste : vt 1 嘗，嘗味，品（嘗）味道；吃出…的味道；〈通例用於否定句〉飲食，吃。2 經驗，享受；體會（雙關語...
  1. It was restaurant industry graven topic that that of that of from input / output angle said, how advance restaurant kernel ability to compete, with the purpose of advance business economic benefit, as soon as possible brought return, accelerating demonetization end, abaft experience know clearly near twenty year stodgy state look forward to reform mechanism, our state hotel industry be around by babyhood trend maturity, by seller ' s market trend buyer ' s market, such transit should make part rational consumer enjoy to good value for money, too brought ought to part superficial restaurant taste to inevitable ; the government owned restaurant at multinational restaurant bloc and civilian battalion restaurant enterprise " dual impact down, calendar by know clearly reform of monetary system cum bank commercialization, market open cum solution control, market cum competitive mechanism three phase, owing to planned economy belated issues, structure irrationality wrought a matter of and overlapping investment wrought a matter of wait threefold cause, make government owned restaurant at market competition middle gradualness forfeiture competitive edge, in progression appearance hot water, how advance government owned hotel competitive power a matter of, toward me state tourism possess strong operation significance, hunan lotus hotel namely same family pole tool on government owned three stars level hotel behalf of the for the last years, by way of hotel industry occupy quite specific gravity

    從投入產出的角度講，如何提高飯店核心競爭能力，以達到提高企業經濟效益，盡快產生回報，加速貨幣回籠的目的，是飯店業嚴肅的話題。在經歷了近二十年步履艱難的國企改革歷程后，我國飯店業已開始由幼稚走向成熟，由賣方市場走向買方市場，這種轉變將使得部分理性的消費者享受到物有所值，也使部分膚淺的飯店品嘗到必然的失敗；近十年來，作為飯店業占相當比重的國有飯店在跨國飯店集團和民營飯店企業的雙重沖擊下，歷經了金融體制改革及銀行商業化、市場開放及解控、市場及競爭機制三個階段，由於計劃經濟遺留下來的問題、結構不合理造成的問題和重復投資造成的問題等三方面的原因，使得國有飯店在市場競爭中逐漸喪失競爭優勢，相繼出現困境，如何提高國有飯店競爭力的問題，對於我國旅遊業具有強烈的現實意義，湖南芙蓉賓館就是一家極具代表性的國有三星級飯店。
  2. Water from this river has a slightly bitter taste.

    這個河裡的水帶苦頭兒。
  3. Water caltrops are broadly divided into two types : deep - and shallow - water varieties. deep - water varieties are lighter in color and sweeter in taste, while the shells of shallow - water varieties have a dark color that can stain the hands

    菱角分有淺水菱與深水菱兩種，深水菱外殼顏色較淡，味甘甜而口感佳，淺水菱則外殼顏色較深，顏色會沾手。
  4. Character : white crystalloid or crystalloid powder, taste sweet, the sweet degree is as the as the sugar, it is easy to dissolve in the water

    本品為白色結晶或結晶性粉末，味甜，甜度與蔗糖相當，極易溶於水。
  5. The taste micro acid, is easy to dissolve in the water, does not dissolve in the absolute ethyl alcohol

    味微酸，易溶於水，不溶於無水乙醇
  6. The results were as follows : leaching solution by hot water extraction was date in color and had mellow date aroma and the highest fusel oil content but strong bitter taste ; leaching solution by pectinase enzymolysis had the highest reducing sugar content easy for fermentation but excessively high methanol content in fermenting wine ; leaching solution by microwave extraction had the shortest extraction time and fermentation time and the highest ethyl acetate content in wine and the produced wine had special aroma

    結果表明， 90熱水浸提，浸提液發酵酒顏色呈棗紅色，雜油醇含量最高，有濃郁棗香，但苦味重；果膠酶酶解浸提，浸提液還原糖含量最高，利於發酵，但發酵酒的甲醇含量過高；微波強化浸提，浸提時間和發酵時間最短，所得棗酒的乙酸乙酯含量最高，且有特殊香味。
  7. Dishes and pastries traditionally served aboard of pleasure boats remain the principal form. ingredients for seasonal foods are fishes, shrimps, crabs, water mallows, gorgon fruits and other aquatic products. the visitor is sure to be impressed by the refined taste of suzhou cuisine

    自然，令人賞心悅目適口益身蘇幫菜的選料離不開水鄉的環境，船點船菜是其主要傳統形式，時令魚蝦蟹鴨蒓菜芡實「水八仙」是其主要內容蘇幫菜口味清雋和醇，濃淡有度，令人食過而不忘。
  8. They are asked to report any sharp rise or fall in the water table or if water bubbles in the well, becomes murky or changes in taste.

    水位突然的上升或下降、水井冒泡、變渾或變味，他們都要報告。
  9. Acids are chemical compounds that, in water solution, have a sharp taste, a corrosive action on ls, and the ability to turn certain blue vegetable dyes red

    酸是一種化合物，它在溶於水時具有強烈的氣味和對金屬的腐蝕性，並且能夠使某些藍色植物染料變紅。
  10. Acids are chemical compounds that, in water solution, have a sharp taste, a corrosive action on metals, and the ability to turn certain blue vegetable dyes red

    酸是一種化合物，它在溶於水時具有強烈的氣味和對金屬的腐蝕性，並且能夠使某些藍色植物染料變紅。
  11. [ size = 2 ] [ color = # 000000 ] 11. acids are chemical compounds that, in water solution, have a sharp taste, a corrosive action on metals, and the ability to turn certain blue vegetable dyes red

    酸是一種化合物，它在溶於水時具有強烈的氣味和對金屬的腐蝕性，並且能夠使某些藍色植物染料變紅。
  12. The product is widely applied in industrial water disposal ( sterilization, alga killing, bleaching, and fading ), hospital sewage disposal ( disinfection and killing bacteria ) and the pre - treatment of drinking water ( sterilization, killing bacteria, deodorization, and improving taste ), etc

    該產品廣泛用於工業用水處理（殺菌、滅藻、漂白、脫色） 、醫院污水處理（消毒、抑菌）以及生活飲用水的預處理（殺菌、抑菌、除臭、改善口感）等。
  13. Ingredients ： 300g risotto rice, 3tbsp white wine, 500ml hot chicken stock, 500ml hot water, 1 / 2 onion, 10 pcs white button mushroom, 1tbsp olive oil, salt and pepper to taste, some chopped parsley, some grated parmesan cheese

    材料：義大利米300克、白酒3湯匙、熱清雞湯500毫升、熱水500毫升、洋蔥半個、白菌10個、橄欖油1湯匙、鹽及胡椒粉適量、蕃茜碎適量、巴馬臣芝士碎適量。
  14. Compared with green coconut, dry coconut taste even sweeter. select coconuts that are heavy for their size. coconut water smells divine and matches very well with thai garlic

    椰皇比椰青味更清甜，選取較重的為佳，椰水清香撲鼻，如配以泰國咖喱，味道一流。
  15. No taste at all, it is just like dish-water.

    一點味道也沒有，好像洗碗水一樣。
  16. The filters are added to improve the taste and smell of water

    增加過濾裝置改善了水的口感和味道。
  17. The hotter the water, the better the taste

    水的溫度越高，咖啡的香味就越加醇厚！
  18. The radish red by the mustard family plant party loyalty radish after squeezing, filters, withdraws, the vacuum concentration, spray drying but, assumes the scarlet red indefinite powder, the easy absorption of moisture, after the absorption of moisture to form massive, but does not affect the use effect, the taste micro acid, is easy to dissolve in the water, does not dissolve in the absolute ethyl alcohol, serves as the food coloring, is suitable in the acidic drink, the luster bright, is transparent, general amount used 0. 02gkg

    蘿卜紅由十字花科植物紅心蘿卜經壓榨、過濾、提取、真空濃縮、噴霧乾燥而得，呈深紅色無定型粉末，易吸潮，吸潮后結成塊狀，但不影響使用效果，味微酸，易溶於水，不溶於無水乙醇，用作食用色素，適用於酸性飲料，色澤鮮艷、透明、一般用量0
  19. Hemudu double - seasonal water bamboo, “ zhe da ” water bamboo variety has white and smooth appearance, neither crinkle nor green with suitable length ; it is very delicious with sweet taste and rich in nutrition

    河姆渡雙季茭白、 「浙大」茭白品種，外觀潔白光滑、不皺不綠、長短適宜、肉質細嫩、口味較糯帶甜，並且營養豐富，深受國內外市場青睞，產品還遠銷到日本等國外市場。
  20. The colocalization results implicated that nk3 and vasopressin ( vp ) are in same neurons. and by regulating expressing and releasing of vp, nig can modulate function of the paraventricular nucleus and superoptic nuclei. especially it is closely related to salt and water taste

    在室旁核和視上核存在nk3受體與加壓素的雙標神經元，與水鹽代謝有關的神經元在高滲刺激下表達fos ，同時可以激活含nk3受體神經元，提示nk3受體通過調節加壓素釋放參與水鹽代謝和滲透壓的調節。
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