有盐味的

基本解释 (translations)

brackish

与有盐味的相关的网络例句 [注：此内容来源于网络，仅供参考]

Wisconsin original, first made by John Rossie in 1877. Called Brick cheese because original cheesemakers used bricks to press moisure from the cheese. Flavor ranges from mild to sharp and piquant. Pungent, tangy, often described as a cross between Cheddar and Limburger.

原产于威斯康星州，1877年由J o h n Rossie首次制造；因为最初制造者用砖把奶酪中的水分挤出，而得名砖奶酪；味道从温和到强烈，到辛辣；味道浓烈，有强烈的盐味，介于Cheddar奶酪和 Limburger 奶酪之间。

Edam Category: A Type: Semisoft Milk: Cow Origin: Holland Made from reduced-fat pasteurized milk. Smooth but supple texture with waxy feel. Mild yet tangy taste and golden color. Excellent melting cheese. Good introduction to specialty cheese. Smoked and caraway versions available.

类别：A 类型：半软奶：牛奶原产地：荷兰由巴氏杀菌低脂奶制造；质地光滑柔顺，似凝蜡；口味温和但较有浓烈盐味，色泽金黄；是很好的融化型奶酪，亦是好的专业奶酪，同时有烟熏和香菜型的此奶酪提供。

Heavy, cold, yet tangy with salt, it was the richest water he'd ever drawn across his gills.

沉重、冰冷、有强烈的盐味，这是他的鳃呼吸过的最富饶的海水。

Lemony and tangy, becoming runny as it ages.

有柠檬味和浓重的盐味，久置会变得松软。

Named for small town of Chaource in the Champagne area where is has been produced for over 600 years. Mushroomy aroma. Rich, fruity flavor and creamy texture. When aged, almost liquid with a nutty, salty flavor. The perfect accompaniment to Champagne.

其名字来自于香槟区的Chaource小镇，该奶酪在那里已有600多年历史了；有蘑菇香气，口感丰富，有水果香味和奶油质地；成熟后呈流质，带有坚果和盐味；是很好的香槟伴侣。

Coastal plains are low-lying flatlands on the edge of a sea, in this case the Gulf of Mexico. Cypresses, with their tolerance for brackish water, thrive in these ecosystems.

沿海平原是低于海平面的陆地边缘，在墨西哥海湾生长柏树群，它们能够接受有盐味的海水，茁壮成长在这样的生态系统。

RESULT Prescription A turned out to be most effective and rapid in its inhibiting effect, with long durations.

结果 加味四妙A方对尿酸盐引起的大鼠足肿胀的抑制作用最为显著，且有起效快、作用维持时间长的特点。

A member of the Stracchino family, a generic name for a group of soft, squareshaped cheeses from Lombardy. Luscious and tangy, best eaten very fresh.

属于St ra c c hin o家族的一员，是来自于Lombardy州的软的，方型奶酪的总称；甘甜而有强烈盐味，非常适于新鲜食用。

Excessive pursuit of sensual enjoyment of food, forgetting that the Chinese people for thousands of years the unique characteristics of the highest realm of food -"sauce,"" sauce, from liquor from the meat," both plant grain brewing wine aroma, another animal the meat, and soy sauce production pulses and salt are just two of microbial fermentation, get rid of the " Liquor-Pool- Meat- Forest " high consumption, dietary habits of the Chinese people tend to plants rather than animals in order to maintain China's huge population base of the fundamental It is also the source of the location of health.

过分追求食品的感官享受，忘记了中国人几千年来特有的食品特色最高境界——&酱&，&酱者，从酒从肉也&，既有植物粮食酿造的酒的芳香，又有动物的肉味，而酱油生产只不过是豆类和盐二者的微生物发酵，摒弃了&酒池肉林&的高消费，中华民族饮食习性趋向于植物类而非动物类，才能保养我国人口基数庞大的根本，也是健康的源泉所在地。

They were meant to be the salt of the earth. And the first duty of salt is to be salty.

他们本应成为世上的盐，而盐的首要责任应当有盐味。

与有盐味的相关的网络解释 [注：此内容来源于网络，仅供参考]

brackish：有盐味的

bracket 支架 | brackish 有盐味的 | bract 苞叶

bract cell：苞片细胞

brackish | 有盐味的, 可厌的 | bract cell | 苞片细胞 | bract scale | 苞鳞

Flavor enhancers：增味劑

文章摘要:增味剂(Flavor Enhancers)是补充或增强食品原有风味的物质,也称鲜味剂,它能使食品更加可口. 鲜味剂主要有2种不同的化学性质类别,其一是氨基酸类--L-谷氨酸及其钠盐,亦称味精;另一种是核苷酸类--5-肌苷酸二钠和5-鸟苷酸二钠.

Monosodium glutamate：味精

特性: (1) 具有鲜明爽快之味 (2) 提高呈味强度 (3) 延长呈味韧性 (4) 具有脱盐的现象 (5) 可耐高温高热单一味精(Monosodium Glutamate)所呈之味予人之味感,短促易失,而味都 Aji Miyako 则令人有持久醇鲜的美味,回味无穷.

salt cake：芒硝

元明粉学 名:无水硫酸钠(Sodium sulfate),也称芒硝(Salt cake)分子式:Na2SO4分子量:142.0性 状:白色粉状,味咸而带苦,易溶于水及甘油中. 元明粉呈中性,溶解时没应有固体残留物,且不含任何铁盐或镁盐,偶有极微量氯化物的存在.

saltcellar：盐瓶 (名)

saltbush 耐盐植物 (名) | saltcellar 盐瓶 (名) | salted 盐腌的; 有经验的; 盐味的 (形)

saltine：撒盐饼干, 咸饼干 (名)

salted 盐腌的; 有经验的; 盐味的 (形) | saltine 撒盐饼干, 咸饼干 (名) | saltiness 咸; 尖酸 (名)

saltish：略带碱味的,有盐分的

salt 盐;盐类 vt.加盐于 | saltish 略带碱味的,有盐分的 | salty 盐的;咸的