查询词典 amino nitrogen

Under this condition the content of amino nitrogen was 59.2 mg/L after 3 hours of enzymatic hydrolysis.

枯草杆菌蛋白酶酶解鲤鱼后，游离氨基酸含量由185.91 mg/L增加到779.91 mg/L，增加了76.16%。

The smell of the bean dregs is removed 1 00%,amino nitrogen is 8 tin1es as much as compared.

其豆臭异味脱去率可达100％，氨基酸氖转化率是对照的8倍，蛋白质含量是甘薯的3.7倍。

Amino nitrogen content as protease enzyme capacity indicators was determinated in the fermentation process.

在酱油发酵中，研究了菌株HUV-2的发酵规律并对发酵条件进行探索。

From the variance of free amino nitrogen,we can see that Lactobacillus protein degradation capacity will be greater than lactis.

从不同菌属乳酸菌在发酵过程中游离氨基氮产量的变化来看：乳杆菌蛋白分解能力明显高于乳球菌。

Effect of pickling condition on variation of content of sodium chloride in muscle of Sliver carp, soluble protein and amino nitrogen in brine was investigated.

以白鲢为材料，研究了不同腌制条件下鱼肉与盐卤成分的变化及其动力学特性。

And the result is AgNO3 measuring NaIO4 titration. Amino nitrogen content in DAC derivatives was measured by element analysis technique.

通过四种醛基检测方法的比较，AgNO3滴定法是测定醛基含量最适宜的，从分析手段来讲，也是简便易行成本较低的。

The research on the choice of bacteria vaccine and its addition, improvement of preparation and fermentation technique suggests that the amino nitrogen level can reach that of 180 at the time of only 60 days in artificial inoculation and the production period can be shortened to two thirds.

对豆酱制曲菌种的选择、制曲工艺条件的优化、种曲添加量及发酵工艺的优化研究表明，多菌种人工接种生产豆酱中氨基态氮的含量在第60天时就达到了自然发酵180天时的含量水平，生产周期可缩短三分之二。

The hydrolysis results under the optimum conditions showed that content of amino nitrogen in the hydrolytes was 50.8% and the degree of protein hydrolyzing in the hydrolytes was 95.8%.

用木瓜蛋白酶和风味酶复合酶酶解的最佳酶解参数为：加酶量比为2：1，温度为65℃，pH为7.0，时间为5h，水解液氨基酸态氮含量为43.2%，蛋白质水解度为85.0%。

This paper studied the effect of Instantaneous High Pressure treatment on chemical quality of pear juice through Ascorbic acid,amino nitrogen,total sugar and total acid of four aspects.

通过还原型Vc、氨基态氮、总糖和总酸4个方面研究了瞬时高压作用对早酥梨汁化学品质的影响。

The paper studied the effect of Instantaneous High Pressuretreatment on chemical quality of pear juice through Ascorbic acid,amino nitrogen,total sugar and total acid of four aspects.

通过还原型VitC、氨基态氮、总糖和总酸四个方面研究了瞬时高压作用对早酥梨汁化学品质的影响。

For a big chunk of credit-card losses; the number of filings (and thus charge-off rates) would be rising again, whether

年美国个人破产法的一个改动使得破产登记急速下降，而后引起了信用卡大规模的亏损。

Eph. 4:23 And that you be renewed in the spirit of your mind

弗四23 而在你们心思的灵里得以更新