1) nutrition balance method
营养平衡法
2) nutrition balance
营养平衡
1.
The science connotation of food safety was analysed from three points of view including food safety , nutrition balance and sustainable supplying(quantity safety), and the constitute had the characters of stage, times and development.
从3个角度分析食品安全的科学内涵构成即食品的质量安全、营养平衡与可持续供给安全(数量安全),认为该构成具有一定的阶段性、时代性和发展性。
2.
According to Chinese DRIs,the best nutrition balance rice dietary standard of middle school students was developed.
根据中国营养学会推荐的热量标准,研制了中学生营养平衡米膳食最佳模式。
3) nutrient balance
营养平衡
1.
Design of banquet recipe with nutrient balance by calculating method
用计算法设计营养平衡宴席食谱
2.
The industry must associate with pesticide, organic fertilizers, gene techniques, software, Global Positioning System(GPS), soil science, environmental science, environmental medicine and molecular science, towards specialty, liquid nutrients, genetics and nutrient balance.
现代化肥工业应与农药、有机肥、基因技术、电脑软件技术、空间卫星定位系统技术、土壤学、环境科学、环境医学、分子科学等相结合 ,向专用化、液体营养化、基因化、营养平衡化方向发
3.
Based on the study of physiological-biochemical characters as well as hydrophobic capability and degradation capability,the sequence of 16SrDNA and nutrient balance of hydrophobic hydrocarbon degrading bacteria named HDB-1were analyzed,experimental results showed that PCR sequencing was consistent with cell classification,and hydrophobicities of HDB-1 belong to Pseudomonas.
文章在对疏水性石油烃降解菌HDB-1生理生化特征、疏水能力及降解能力研究的基础上,继续对其16SrDNA序列进行分析,同时对其的营养平衡进行讨论。
4) balancing fertilizer supply
平衡营养
5) balanced nutritional salt
平衡营养盐
1.
The process characteristics of quantitative mixing of balanced nutritional salt and the measuring and controlling point of its control system,the control structure of lower host,the control principle and the software structure are introduced briefly.
简要介绍平衡营养盐定量配料的工艺特点及其自动控制系统的测控点、下位主机的控制结构、控制原理和软件结构。
6) nutrition balanced
营养素平衡
1.
The nutrition balanced rice protein nutrientbiscuitw asprepared in which the rice protein pow derw as used as a m ain ingredient.
２的大米蛋白粉，以其为主辅料研制了营养素平衡的大米蛋白营养饼干。
补充资料：营养素平衡
营养素平衡
摄入体内的各种营养素之间的平衡。一种营养素过多或过少可影响其他营养素的吸收和利用。如由三大营养素(糖、脂肪、蛋白质）所供热量要有适宜配比以满足热量平衡与氮平衡。单纯强调蛋白质营养并不能有效改善氮平衡。核黄素、硫胺、尼克酸、维生素B6等不足即影响三大营养素的代谢；而三大营养素的摄入量也影响这几种维生素的需要量。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条