1) Yellow fat
黄脂
1.
In this article,methods for distinguishing jaundice and yellow fat,as well as principles for disposal,are introduced.
本文着重介绍了肉品检验中黄疸与黄脂的鉴别方法和处理原
2) Steatitis
[sti:ə'taitis]
黄脂病
3) egg yolk lecithin
蛋黄磷脂
1.
Extraction rate,product purity and color are key points to evaluate the extraction effects of egg yolk lecithin.
蛋黄磷脂的纯度、提取率和色泽是评价提取效果的关键指标,为得到色泽浅,提取率、磷脂含量高的产品。
4) Xanthate cotton cellulose
黄原脂棉
5) degreased yellow-fin tuna
脱脂黄鱼
6) egg yolk lipids
蛋黄脂质
1.
Factors such as the ratio of material to liquid,the addition of proteinase A and B,the reaction time of proteinase A and B,and the condition of demulsification that influenced the yield of egg yolk lipids were studied.
采用双酶法从鲜鸡蛋蛋黄中提取蛋黄脂质成分,考察了料液比、酸性蛋白酶A、碱性B的添加量及反应时间、破乳条件对总脂质提取率的影响。
补充资料：黄花脂
1.酒面上的黄白色浮沫。
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