食醋 的英文怎麼說

中文拼音 [shícù]
食醋 英文
table vinegar
  • 食 : 食名詞（用於人名） a word used in person's name
  • 醋 : 名詞1. （調味品） vinegar2. （比喻嫉妒, 多指在男女關繫上） jealousy （as in love affair）
  1. Icp - aes determination of arsenic in vinegar

    電感耦合等離子體原子發射光譜法測定食醋中砷
  2. General jia ruoyu inspected yongxingcheng brewage co., ltd. and surveyed the production process of 5 : 1 sauce and shaomin mountain vinegar, gave high praise and wrote calligraphy with pleasure

    賈若瑜將軍在合江縣委領導及釀造廠工作人員的陪同下視察、參觀「五比一」醬油、 「少岷山」食醋的生產過程，給予了極高的評價，並欣然提詞。
  3. Clarification of vinegar by means of ceramic membrane

    陶瓷膜澄清食醋的工藝研究
  4. Reflection of the punishment on ineligible vinegar selling

    處罰經營不符合衛生標準的食醋案例引發的思考
  5. The corporation produces chiefly soy, vinegar, mashed garlic and chilli sauce, pickles, all kinds of sauce, mustard oil, fermented bean curd, snack food, dried, pickled vegetables and so on, for 11 kinds and more than 500 products in variety

    公司主要生產經營醬油、食醋、蒜蓉辣醬、醬腌菜、醬類、芥茉油、腐乳、膨化食品、干腌食品等十一大類500多個品種的產品。
  6. Producers of hot sauces, marinades, rubs, salsas, vinaigrettes, habanero sauces, and dry seasoning mixes

    -產品有醬油食醋醬料酒腐乳復合調味料粵式調味品7大類。
  7. Research and development of chinese yam fumctional vinegar

    山藥食醋的開發與研製
  8. Byron is said to have lived on vinegar and potatoes

    據說拜倫靠食醋和土豆為生
  9. The application experiment of aroma - producing active dry yeast in vinegar production demonstrated that the sensory quality, total acids content and total esters content of experimental samples were better or higher than that of contrast samples ; the flavoring compositions quantity, content and species in experimental samples were higher or more than that in contrast samples ( especially ethyl acetate content and ethyl lactate content increased by 0. 99 % and 1. 22 % respectively ) ; the use of dry yeast could increase flavoring compositions content in vinegar, better vinegar aroma, and improve vinegar quality ; and the optimum use level of dry yeast was 0. 2 % ( for main grains )

    摘要生香活性乾酵母的食醋生產應用試驗表明，試驗樣的感官質量及其總酸、總酯含量均比對照樣有所提高；試驗樣（蒸餾液）香氣成分的數量、含量和種類均比對照樣（蒸餾液）多，尤其乙酸乙酯、乳酸乙酯的含量分別提高0 . 99 %和1 . 22 % ；應用生香活性乾酵母可提高食醋中香氣成分的含量，改善了食醋香氣，提高了食醋質量；生香活性乾酵母的適宜用量為0 . 2 % （對主糧） 。
  10. Manufacturer and exporter of pickles, papads, bakery products, and incense sticks. india

    -大型國有調味品企業，產品有醬油食醋甜面醬醬腌菜等。
  11. In summer, using half - underground pool to have solid - state alcoholic fermentation. result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool, the alcoholic strength proved 29 %, acidity descended 40 %, productivity of vinegar proved 5. 17 %

    夏季利用半地下酒化池進行固態法酒精發酵，結果表明：半地下池較地上池酒醅發酵溫度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋產量提高5 . 17 % 。
  12. The result shows that red kojic rice could enhance the stability of vinegar against light and oxygen, produce more enzymes to improve the sensory properties of product, and inhibit the growth of clostridium botulinum

    結果表明，紅曲能提高食醋對光和氧的穩定，能產生多種酶類使食醋口感柔和，香味濃郁，色澤紅潤，並能抑制肉毒梭狀芽孢桿菌生長。
  13. The workshop occupying a land area of 39600 square meters, specialized in producing each kind of flavoring which are brewed in high quality, such as soy sauce, soy, vinegar etc.

    廠房佔地39600平方米，專業生產各類優質釀造醬油醬汁食醋等調味料。產品暢銷全國，並遠銷海外。
  14. Method for analysis of hygienic standard of vinegar

    食醋衛生標準的分析方法
  15. Hygienic standard for vinegar

    食醋衛生標準
  16. Hygienic standard of vinegar

    食醋衛生標準
  17. Rule for the inspection and identification of vinegar for export

    出口食醋檢驗鑒定規程
  18. Gc - ms analysis of volatile fragrance components in vinegar

    質譜聯用法分析食醋中揮發性香氣成分
  19. Hygienic specifications of vinegar factory

    食醋廠衛生規范
  20. Consideration in the establishment of famous brand in vinegar industry

    關于食醋企業品牌建設的一些思考
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