肉类种类,meat species,在线英语词典,英文翻译,专业英语

1) meat species

肉类种类

2) meat

肉类

Keeping meat fresh by microwave and infrared;

肉类的微波与红外线保鲜实验

Determination of Diethylstilbestrol (DES) in Meat by High-speed Capillary Electrophoresis with Amperometric Detection;

肉类中己烯雌酚的高速毛细管电泳安培法测定

Direct Determination of Lean in Meat by L'vov Platform GFAA——Application The technique of Preparation Levitation by Low Temperature and Matrix Modifier;

平台石墨炉原子吸收法直接测定肉类中铅——应用超低温制悬乳浊液与基体改进剂技术

3) meat food

肉类食品

As effective methods of quality security management, traceability system for meat food is increasing the attention of consumers, domestic and foreign agencies.

质量安全追溯体系的建立是保证我国肉类食品安全的根本出路,肉类食品生产、加工工序复杂、繁多,影响了质量安全追溯信息的准确采集与传输。

As effective methods of quality security management, traceability system for meat food would attract the attention of consumers, domestic and foreign agencies.

质量安全追溯模型基础是通过分析肉类食品生产链中关键危害因素,获取隐含在其中的关联规则,建立食品生产过程的表现和潜在因素之间的关联关系,传统的定性描述危害因素的方法无法直接应用在追溯系统中。

The problem of food safety has become a hot point in the field of food in the 21th century,and the diseases which from meat food pollution have impaired people's health seriously,especially the poisonous incidents resulting from chemicsl pollution have become more and more serious every year.

食品安全问题已成为二十一世纪食品研究领域的一大热点,肉类食品污染引发的疾病对人类健康也构成了严重威胁。

4) meat industry

肉类工业

Application of thickening agents in meat industry;

增稠剂在肉类工业中的应用

Application of biological preservatives in meat industry;

生物防腐剂在肉类工业中的应用

Some new trends of the meat industry after China's WTO entry are introduced,and several concepts for the development of meat industry under the new situation are given.

本文介绍了中国加入WTO后肉类工业将发生的一些新趋势,并提出在新形势下肉类行业发展应具有的几个观念。

5) meat flavor

肉类香精

Application of Maillard reaction in meat flavor industry;

美拉德反应在肉类香精中的作用

This paper has mainly introduced the development of the theory study on meat flavor and classify.

简述了肉类香精的理论基础研究发展历程及其分类;重点介绍了肉类香精在方便面及熟肉制品中的应用,并展望了肉类香精的研究开发前景。

The formation principle of meat flavor and the application of Maillard reaction in meat flavor preparation as well as application status of thermal processing meat flavor were summarized.

论述了美拉德(Maillard)反应的机理、影响因素;肉类香味形成原理及美拉德反应在肉类香精制备中的作用,概述了热反应香精的应用。

6) quality of meat

肉类品质

参考词条

肉类熟食肉类制品肉类香料肉类嫩化肉类消费肉类生产肉类企业肉类加工肉类检疫零售肉类肉类烧烤浮游幼虫润滑耐久性

补充资料：税收的种类

税收的种类（1）税收按税负能否转嫁而分为直接税与间接税。（2）以课税对象的性质为标准，将税收划分为所得课税、财产课税和商品（劳务）课税。（3）以税收占收入的比重变化为标准，将税收分成固定比例税，累进税和累退税。累进所得税：把收入分成若干等级，收入等级越高，边际税率也越高。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。

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1) meat species 肉类种类 2) meat 肉类 1. Keeping meat fresh by microwave and infrared; 肉类的微波与红外线保鲜实验 2. Determination of Diethylstilbestrol (DES) in Meat by High-speed Capillary Electrophoresis with Amperometric Detection; 肉类中己烯雌酚的高速毛细管电泳安培法测定 3. Direct Determination of Lean in Meat by L'vov Platform GFAA——Application The technique of Preparation Levitation by Low Temperature and Matrix Modifier; 平台石墨炉原子吸收法直接测定肉类中铅——应用超低温制悬乳浊液与基体改进剂技术 3) meat food 肉类食品 1. As effective methods of quality security management, traceability system for meat food is increasing the attention of consumers, domestic and foreign agencies. 质量安全追溯体系的建立是保证我国肉类食品安全的根本出路,肉类食品生产、加工工序复杂、繁多,影响了质量安全追溯信息的准确采集与传输。 2. As effective methods of quality security management, traceability system for meat food would attract the attention of consumers, domestic and foreign agencies. 质量安全追溯模型基础是通过分析肉类食品生产链中关键危害因素,获取隐含在其中的关联规则,建立食品生产过程的表现和潜在因素之间的关联关系,传统的定性描述危害因素的方法无法直接应用在追溯系统中。 3. The problem of food safety has become a hot point in the field of food in the 21th century,and the diseases which from meat food pollution have impaired people's health seriously,especially the poisonous incidents resulting from chemicsl pollution have become more and more serious every year. 食品安全问题已成为二十一世纪食品研究领域的一大热点,肉类食品污染引发的疾病对人类健康也构成了严重威胁。 4) meat industry 肉类工业 1. Application of thickening agents in meat industry; 增稠剂在肉类工业中的应用 2. Application of biological preservatives in meat industry; 生物防腐剂在肉类工业中的应用 3. Some new trends of the meat industry after China's WTO entry are introduced,and several concepts for the development of meat industry under the new situation are given. 本文介绍了中国加入WTO后肉类工业将发生的一些新趋势,并提出在新形势下肉类行业发展应具有的几个观念。 5) meat flavor 肉类香精 1. Application of Maillard reaction in meat flavor industry; 美拉德反应在肉类香精中的作用 2. This paper has mainly introduced the development of the theory study on meat flavor and classify. 简述了肉类香精的理论基础研究发展历程及其分类;重点介绍了肉类香精在方便面及熟肉制品中的应用,并展望了肉类香精的研究开发前景。 3. The formation principle of meat flavor and the application of Maillard reaction in meat flavor preparation as well as application status of thermal processing meat flavor were summarized. 论述了美拉德(Maillard)反应的机理、影响因素;肉类香味形成原理及美拉德反应在肉类香精制备中的作用,概述了热反应香精的应用。 6) quality of meat 肉类品质参考词条肉类熟食肉类制品肉类香料肉类嫩化肉类消费肉类生产肉类企业肉类加工肉类检疫零售肉类肉类烧烤浮游幼虫润滑耐久性补充资料：税收的种类税收的种类（1）税收按税负能否转嫁而分为直接税与间接税。（2）以课税对象的性质为标准，将税收划分为所得课税、财产课税和商品（劳务）课税。（3）以税收占收入的比重变化为标准，将税收分成固定比例税，累进税和累退税。累进所得税：把收入分成若干等级，收入等级越高，边际税率也越高。说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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