查询词典 Fruit cake

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主营：切糕机擦粉机；压糕机搅糖机；上麻机切果机；切果机米花糖切片机；切果机，米花糖切片机；米花糖切片机云片糕设备；云片糕设备沙琪玛设备；沙琪玛设备切果机；油京果成型机；切糕机；沙琪玛切块机；沙琪玛切条机；油京果机；上糖浆机；花生糖切片机；压糕机；花生糖切块机；芝麻片切片机；云片糕切片设备；陈诚食品机械厂

The results suggest: the three culturalss pollen germination percentage were more than 60% 4 h after cultured in liquid culture medium composed 10% sucrose, 24℃; Florescence most concentrated April third-tenth (2003); For Zaomeisu and Qiyuesu ,their anthotaxy and flower self setting fruit percentage were more than 90%,except for China pear 1, anthotaxy self setting fruit percentage was 48.3%, flower self setting fruit percentage was 33.1%; Their cross-compatibility was higher, anthotaxy and flower self setting fruit percentage almost reached 100%, the lowest also reached 94.9%, but last self-compatible gathering fruit percentage was lower comparatively and fruit average seed numbers were lower, while cross-compatible gathering fruit percentage and fruit average seed numbers were closed to that of nature pollination.

对梨品种亲缘关系很近的早美酥、中梨1号、七月酥等进行的花粉发芽率、花期调查、自交亲和性、异交亲和性调查的结果表明：三者的花粉在10%的蔗糖液培养基上，24℃左右培养4h后花粉发芽率均能达到60%以上；三者的花期大都集中在4月3日-10日(2003年)；早美酥、中梨1号、七月酥的自花授粉坐果率，除中梨1号的花序自花授粉座果率为48.3%，花朵自交座果率为33.1%外，早美酥、七月酥的花序自交座果率和花朵自自花授粉座果率均达到90%以上；它们的异花授粉坐果率更高，在本试验中花序坐果率和花朵坐果率都可达到94%以上，但最终采果率自花授粉的相对低一些，果实平均种子数也低，异花授粉的最终采果率和果实平均种子数与自然授粉条件下的近似。

By means of electric hydrogenation -atomic absorption spectrophotometer, the seleniumcontets have been determined,analysed and evaluated in 204 samples of twelve grain and grain by-products such as rice, wheat, corn , barley, rape seed cake, cotton seed cake , soybean cake, sesame seed cake, soybean, rice bran, wheat bran and peanut oil cake, etc.

本文运用电热氢化—原子吸收分光光度法，对湖北省产稻谷、小麦、玉米、大麦、菜子饼、棉子饼、大豆饼、芝麻饼、大豆、米糠、小麦麸皮、花生饼十二种粮食及其副产品204个试样中硒元素的含量进行了测定、分析和评价。

Fruit yields, weight of single fruit, per fruit pulp weight, fruit edible ratio, water content of sarcocarp were all increased with the increase of SWC and reached the maximum at SWC75. Soluble brix, soluble suger and titratable acid of fruit had notable or significantly notable negative-linear relations with SWC (R~2 = 0.880 7*; R~2 = 0.717 7* and R~2=0.965 1**) while pH of fruit was increased as SWC did. Brix-acid ratio of fruit was increased linearly with the increase of SWC (R~2=0.908 6*, n=50) and reached the maximum at SWC75. Suger-acid ratio also increased with SWC.

在SWC≤75%时，柑橘产量，单果重，单果果肉重、果实可食率、果肉含水量等随SWC增加而显著增加，在75%时各指标值最高；果实可溶性固形物、可溶性糖和可滴定酸含量分别与SWC呈显著或极显著线性负相关，相关系数分别为R~2=0.880 7~*(n：50)、R~2=0.717 7~*(n=50)和R~2=0.965 1~n=50果实pH值则呈相反趋势，柑橘果实固酸比和糖酸比随SWC的增加而显著增加，果实固酸比与SWC呈显著线性相关(R~2=0.908 6~*，n=50，糖酸比在SWC=75%时达到最大值。

The results were as follows the change of vitamin C content was a "trial apex"-shape curve, higher in young fruit,incrustation and maturation stages, lower in other periods; the total acid content was the highest in young fruit, after that, it decreased rapidly, maintained lower level, and reached lowest when the fruit matured; the total content of soluble sugar inosculated with the fruit development, it was high when the fruit development was quick, and low when the fruit development was slow; before 59 d after anthesis, the reducing sugar content was high in the total content of soluble sugar and after that ,the nonreducing sugar content was high; before 45 d after anthesis, free amino acid content was obviously correlated with protein content, and they inosculated with the fruit development;4559 d after anthesis, free amino acid content increased quickly, and protein content decreased gradually, this was also the most shaping period of the embryo and endosperm.

结果表明，Vc含量呈&三峰&型曲线，幼果时、硬核后和成熟时较高，其他时期较低；有机酸含量以幼果期最高，以后迅速下降并维持较低水平，果实成熟时含量最低；可溶性总糖含量与果实发育状况基本相吻合，果实发育速度快时含量较高，慢时较低；在谢花后59 d以前，可溶性糖以还原糖为主，之后以非还原糖为主；游离氨基酸和蛋白质含量，在谢花后45 d以前两者呈高度相关，且与果实生长速度相吻合，谢花后4559 d是胚和胚乳的主要形成期，此期游离氨基酸含量迅速增加，蛋白质含量持续下降。西北林学院学报21卷第5期张传来等金光杏梅果实发育期间主要营养成分动态变化研究

The 18th century French Paris, a royal cake division on the king's daughter, princess in the 18th birthday, he made the world for her to eat the cake, after the princess to be frozen feeling, The cake was between the fruit sweet and sour blueberries, to watch him for the princess of acacia process, finally sour with chocolate into a symbol of imperial crown princess ","after eating deeply understood that the implication, and this cake is named as" real ".

18世纪的法国巴黎，一位皇家蛋糕师恋上了国王的小女儿，在公主十八岁生日那天，他为她做出了世上独一无二的蛋糕，希望公主吃后能感受到他的思慕之情；在蛋糕中间夹了酸酸的蓝梅和香甜的水果，以表他对公主酸楚的相思过程，最后用巧克力围成一个皇家的象征"皇冠"，公主吃后深深体会到其中含义，而把此蛋糕命名为"皇家之恋"。

English Walnut Date Gingerbread Cake Cherry Pound Cake White Fruit Cake Peppermint Chiffon Chocolate Plum Cake Cranberr...

挑选了12种最典型的圣诞节美味蛋糕，即使暂时吃不到，也享享眼福好啦！

Apple juice Bangbangtang Xiang Bin Christmas Cookies Man blueberry sauce Danjiu Fruit cake Gingerbread Honey ham Hot chocolate Small almond cake Cake Pengguanbai Strawberry rhubarb pie Walnut cake Pumpkin pie Christmas customs duck States: France-central France, Quarless, a few days before Christmas each year will drop snow, snow Aiai, it is refreshing.

苹果汁 棒棒糖香宾圣诞节曲奇饼蔓越桔调味汁蛋酒水果蛋糕姜饼蜂蜜火腿热巧克力小杏仁饼饼苹果派草莓大黄饼胡桃饼南瓜饼烤鸭各国圣诞节习俗：法国法国中部旳色日尔斯地方，每年圣诞节前后几天必降大雪，白雪皑皑，令人清新。

Apple juice bangbangtang xiang bin christmas cookies man blueberry sauce danjiu fruit cake gingerbread honey ham hot chocolate small almond cake cake pengguanbai strawberry rhubarb pie walnut cake pumpkin pie christmas customs duck states france-central france, quarless, a few days before christmas

苹果汁 棒棒糖香宾圣诞节曲奇饼蔓越桔调味汁蛋酒水果蛋糕姜饼蜂蜜火腿热巧克力小杏仁饼饼苹果派草莓大黄饼胡桃饼南瓜饼烤鸭各国圣诞节习俗法国法国中部的色日尔斯地方，每年圣诞节前后几天必降大雪，白雪皑皑，令人清新。

This cake is only available with the following options: Mud Cake, Flourless Orange Cake, Sacher Torte, Opera, Fruit Cake.

这个蛋糕是仅适用于以下选项：泥饼，Flourless橙蛋糕，扎赫尔事侵权，歌剧，水果蛋糕。

Finally it offers the analysis of the fault-tolerance system as well as its test verification.

这样，运行于空间环境中的系统的设计目标就是在保证系统实时性

However, it is still difficult to find out the real reason of the increase of the keratinized gingiva during the orthodontic extrusion whether it is due to the proliferation of the gingival tissue or to its elastic nature, that is because the proliferation of the fibroblasts as well as the connective tissue changes in volume and the intra-fibers spaces were all immeasurable in most of the studies.

然而，仍然难以找到真正的原因增加的角化牙龈在正畸挤压它是否是由于扩散的牙龈组织或其弹性性质，这是因为增殖的成纤维细胞以及作为结缔组织的变化量和内部纤维空格都是不可估量的，大多数的研究。