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fresh milk相关的网络例句

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与 fresh milk 相关的网络例句 [注:此内容来源于网络,仅供参考]

The earliest expired milk can be found in skin Egypt-yan, she likes to use fresh milk bath. occasionally finds overdue acetify milk, the skin after bathing sliding more detailed.

最早发现过期牛奶可以护肤的是埃及艳后,她喜欢用鲜牛奶沐浴,偶然间发现过期发酸的牛奶,沐浴后皮肤更滑更细。

Besides, taking "develop with science and technology, live on quality and credit" as management concept, we are specialized in developing and making dairy equipments, food and beverage machinery, pharmaceutical and chemical machinery, for example: production lines of dairy, fresh milk and acidophilus milk;monopumps , production lines of juice beverage and tea, production lines of soy milk and earthnut milk; production lines of purified water and mineral water.

以科技创新求发展,以质量信誉求生存的经营理念。

Within two weeks of the child to drink fresh milk are not easy to absorb and digest, or drinking breast milk or formula milk bar.

两周内的孩子喝鲜奶都不易吸收和消化的,还是喝母乳或配方奶吧。

The first-limited amino acids are me thionine and cystine in two milk,their contents being 08mg/gN in fresh milk and 90 mg/gN in soybean milk.

第一限制氨基酸均为蛋氨酸+胱氨酸,其含量鲜牛奶为08mg/gN,豆浆为90mg/gN

Newborn hiccup caused by the three, first, as a result of improper care, exopathic cold, cold and heat and tend to reverse the air, As the saying goes, is "drinking the air-conditioning" and induced hiccup; Second, as a result of improper eating milk, fresh milk, if not controlled , the plot is not stopped, or have milk or too cold food served cold medicines are not qi, spleen and stomach function, abnormal movements of Qi Wei Qi move上逆hiccup induced diaphragm; Third, as a result of eating too fast or scared crying after eating, can also be induced by temporary hiccup choke.

新生儿打嗝多由三方原因引起,一是由于护理不当,外感风寒,寒热之气逆而不顺,俗话说是&喝了冷气&而诱发打嗝;二是由于乳食不当,若乳食不节制,停积不化,或过食生冷奶水或过服寒凉药物则气滞不行,脾胃功能减弱,气机升降失常而使胃气上逆动膈而诱发打嗝;三是由于进食过急或惊哭之后进食,一时哽噎也可诱发打嗝。

Pasteurizing milk and cream ""city in fresh milk as raw material through centrifugal net below boiling milk. 55 degrees Celsius (100) of milk for heating temperature sterilization.

巴氏杀菌奶又称&市乳&,是以新鲜牛奶为原料,经过离心净乳,在低于牛奶沸点(100.55 ℃)的温度对牛奶进行加热杀菌。

A new kind of milk beverage containing high protein and milk was made by using the main materials of fresh milk and almond which were mixed by appropriate proportion.

本文以新鲜牛乳、优质巴旦杏为主要原料,经适当比例混合调配,制成高蛋白含乳饮料,研究了巴旦杏植物蛋白饮料的工艺流程和技术要点,重点对其加工过程中的稳定性影响因素进行了探讨。

Formula can be broadly divided into dry from fresh milk from full cream milk powder and changed the nutrient composition of milk, as much as possible to move closer to the composition of breast milk formula.

奶粉可以大致分为由鲜牛奶干燥而来的全脂奶粉和改变了牛奶营养成分、尽可能向母乳成分靠拢的配方奶粉。

Milk of calcium, phosphorus, sodium, iron, potassium, chloride salts, such as the total content of human milk is higher than 3 or 4 times, on renal function have yet to develop mature newborn infants, especially extremely inappropriate, so fresh milk must deploy its composition close to human milk loss would only be appropriate infant feeding

牛奶中的钙、磷、钠、铁、钾、氯等无机盐的总含量高于人乳3~4倍,对肾功能尚未发育成熟的小宝宝特别是新生儿极不适宜,所以鲜牛奶必须调配,使其成分亏人乳接近,才适宜喂养小宝宝

The experiment selected dairy fresh milk as raw material, EZAL and MAOLL as fermentation agent, microbial rennet, swine pepsin, lamb rennet, calf rennet, papain and ficin as milk-clotting enzymes to produce hard cheese. This paper studied the physical, chemical and biochemical characteristics of different milk-clotting enzymes during the cheesemaking.

以当日鲜奶为原料,EZAL、MAOLL作为发酵剂,微生物酶、小牛皱胃酶、胃蛋酶、羔羊皱胃酶、木瓜蛋白酶和无花果蛋白酶作为凝乳酶生产硬质干酪,研究了不同凝乳酶在干酪成熟期的理化和生化特性。

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