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1)  vinegar [英]['vɪnɪɡə(r)]  [美]['vɪnɪgɚ]
1.
Application of cluster classification with capillary zone electrophoresis in the classification of the vinegar;
毛细管电泳-聚类分析方法在分类中的应用
2.
Analysis of Bacterial Communities in Aerobic Solid-Fermentation Culture of Zhenjiang Hengshun Vinegar;
镇江香酸发酵过程中细菌群落组成分析
2)  marinated sauce
醋汁;醋渍
3)  Acetic acid
醋酸
1.
Monte Carlo simulation on the vapor-liquid equilibrium of the aqueous acetic acid solution;
酸水溶液汽液非接触相平衡的蒙特卡罗模拟研究
2.
Calculation model of Henry′s constants of oxygen in aqueous acetic acid;
氧气在酸水溶液中的Henry系数计算模型
3.
Electrochemical properties of passivation film formed on 316L stainless steel in acetic acid;
316L不锈钢在酸溶液中的钝化膜电化学性质
4)  Vinegar [英]['vɪnɪɡə(r)]  [美]['vɪnɪgɚ]
食醋
1.
Inorganic ceramic micro-filtration membrane filtrating vinegar;
无机陶瓷膜澄清食工艺研究
2.
Study on liquid fermentation conditions for rapid production of vinegar;
液态快速发酵条件的研究
3.
Isolation and identification of membranous substance in vinegar and primary study of prevention measures;
中膜状物的分离鉴定与其防治措施初探
5)  acetic anhydride
醋酐
1.
The preparation technology and application for acetic anhydride at home and abroad;
国内外酐的生产技术及应用状况
2.
Calculation of chemical equilibrium for synthesis of acetic anhydride;
酐合成的化学平衡计算
3.
Pilot research on carbonyl synthesis for acetic anhydride with joint production of acetic acid
羰基合成酐联产酸的工业模试研究
6)  white vinegar
白醋
1.
The discussion of detection method about free mineral acid in white vinegar;
中游离矿酸检验方法之探讨
2.
Application of wine residual wastes to brew white vinegar
利用葡萄酒下脚料酿造白
3.
3%)and yellow serofluid(4%)were used as main materials to produce white vinegar by liquid fermentation, with the fermentation time of 4 d.
3%食用酒精、4%黄浆水为原料,采用液态发酵的方法酿制白,发酵时间仅为4d。
补充资料:

vinegar
    一种含醋酸的酸性调味料。又称食醋。古称酢,别名醯,又有苦酒之称。醋以含淀粉类的粮食(高粱、黄米、糯米、籼米等)为主料,谷糠、稻皮等为辅料,先经蒸煮、糊化、液化及糖化,使淀粉转变为糖,再由酵母使糖发酵生成乙醇,然后在醋酸菌作用下产生醋酸发酵,将乙醇氧化生成醋酸。醋有开胃健脾、清心益神、降低血压、治疗风湿及防治流感等作用。醋按工艺可分为酿造醋和人工合成醋。酿造醋又可分为米醋、糖醋、酒醋。其中米醋因加工不同可再分为熏醋、香醋、麸醋等。人工合成醋又可分为色醋和白醋。白醋有普通白醋和醋精之分。中国名牌产品有山西老陈醋,江苏镇江香醋、板浦醋,四川保宁醋,浙江玫瑰米醋,山东东口醋,福建永春老醋,天津独流镇香醋,福建、广东白米醋等。
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