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1)  raw and fresh donkey milk
生鲜驴乳
2)  raw milk
生鲜牛乳
1.
Applying statistical methods to evaluate the hygienic quality of bulk-collected raw milk;
广州地区奶牛场生鲜牛乳的质量安全及其影响因素
2.
The aim of the research was to contrast the effect of different concentration Lactoperoxidase System(LPS) by exogenous activating on the fresh-keeping of the raw milk.
采用外源激活不同组分浓度的乳过氧化物酶体系进行研究,试验分为A,B和C组,各组生鲜牛乳中依次分别加入NaSCN 12,15和20 mg。
3.
The paper validated the test range and accuracy of ECLIPSE50 and ECLIPSE100 for testing raw milk antibiotic residue by comparing with TTC method.
本文就试剂盒ECLIPSE50和ECLIPSE100两种方法在生鲜牛乳中的抗生素残留检测,与TTC方法进行比较,验证其检测抗生素残留的广度和精度。
3)  fresh milk
生鲜牛乳
1.
The dairy products quality security condition is decided in fresh milk (material milk) the qualitysecurity condition,in view of this question,studied one kind to fast to examine the adulteration using the dairy product fast analysis to the fresh milk method.
乳制品质量安全状况在很大程度上取决于生鲜牛乳(原料乳)质量安全状况,针对这一问题,研究了一种利用乳品快速分析仪可以快速检测掺假生鲜牛乳的方法。
4)  Goat's milk
生鲜羊乳
5)  fresh milk
生鲜乳
1.
A high performance liquid chromatography-photodiode array detector for determining the content of melamine in fresh milk and dairy produce was studied.
建立用高效液相色谱-二极管阵列法测定生鲜乳及乳制品中的三聚氰胺的检测方法。
2.
This study in the light of"Feed in the detection of melamine methods"(NY/T1372-2007),used three different sample preparation methods,and applied high performance liquid chromatography to explore"Feed in the detection of melamine methods"in fresh milk for testing the feasibility of melamine,and three species in the pre-treatment methods were verified.
本研究参照《饲料中三聚氰胺的测定方法》(NY/T1372—2007),采用三种不同的样品前处理方式,用高效液相色谱法探讨《饲料中三聚氰胺的测定方法》用于生鲜乳中检测三聚氰胺的可行性,并对三种前处理方法进行了方法验证。
6)  donkey milk
驴乳
1.
This study was conducted on the chemical composition and microbial index of Jiangyue donkey milk obtained from Xinjiang Province.
对50头新疆疆岳驴乳的化学成分以及微生物指标进行分析。
2.
The paper introduced the different chemical ingredient and nutrition characters between donkey milk cow and sheep milk, and analysised donkey milk’s nutrition value and the function of healthcare.
本文介绍了驴乳的化学成分、营养特点及其和牛羊乳的区别,分析了驴乳的营养价值和保健作用。
补充资料:驴乳
【通用名称】
驴乳
【其他名称】
驴乳 (《千金·食治》)
【来源】
为马科动物驴的乳汁。动物形态详"驴肉"条。
【化学成分】
含水分90.12%、酪蛋白0.70%、清蛋白1.06%、脂肪1.37%、乳糖6.19%、灰分0.47%。
【性味】
甘,寒。
【功用主治】
治消渴,黄疸,小儿惊痫,风热赤眼。 ①《千金·食治》:"主大热,黄疸,止渴。" ②《唐本草》:"主小儿热惊、急黄等,多服使利热毒。" ③《本草拾遗》:"主蜘蛛咬,以物盛浸之。" ④《蜀本草》:"疗消渴。" ⑤《日华于本草》:"治小儿痫,客忤,天吊,风疾。" ⑥《纲目》:"频热饮之,治气郁,解小儿热毒,不生痘疹;浸黄连取汁,点风热赤眼。"
【用法与用量】
内服:热饮。
【选方】
①治心热风痢:黑驴乳食上暖服三大合,日再服。(《广利方》) ②治卒心痛绞结连腰脐者:驴乳三升,热服之。(《食疗本草》)
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