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1)  phosphtic coating film
磷酸盐复盖层
2)  compound phosphate
复合磷酸盐
1.
The compound phosphates' application in the juice;
复合磷酸盐在果汁饮料中的应用
2.
Study on peeling off carrot skins with the compound phosphate;
胡萝卜复合磷酸盐去皮试验研究
3.
Four mashing techniques including tissue homogenate, freezing and thawing repeatedly, fast heating and cooling, compound phosphate disposal were compared .
为探究果胶原料预处理的最佳方法,以干橘子皮为原料,对组织捣碎、反复冻融、急热骤冷及复合磷酸盐处理四种组织细胞破碎方法进行对比,结果表明,复合磷酸盐处理是最佳的组织细胞破碎方法,其最佳作用条件:温度90℃,静置24h,复合磷酸盐配比为3%磷酸钠,0。
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3)  double salt of ammonium phosphate
磷酸铵复盐
4)  composite phosphate
复合磷酸盐
1.
Studies of composite phosphate on improving the qulity of boneless and massive Ham;
复合磷酸盐对去骨块状火腿品质改良的研究
2.
04%, lime chloride 3%, composite phosphate 0.
04%,氯化钙浓度3%、复合磷酸盐浓度0。
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5)  compound phosphates
复合磷酸盐
1.
The experimental results confirmed that the best ratio of compound phosphates is 2:2:1(sodium tripolyphosphate:sodium pyrophosphate:sodium hexametaphosphate).
对磷酸盐进行了复配,经实验证实,复合磷酸盐的最佳的配比为三聚磷酸钠:焦磷酸钠:六偏磷酸钠=2:2:1。
2.
The results showed that the optimum proportions of compound phosphates(sodium hexametaphosphate:sodium polyphosphate:sodium pyrophosphate) are 20:28:13 for the minimum cooking loss and 10:30:19 for the maximum yield of sausage,respectively.
为满足肉制品保水性能的不同加工目的,选择六偏磷酸钠、多聚磷酸钠和焦磷酸钠进行复合磷酸盐的优化配比,采用响应曲面法(response surface methodology,RSM)进行试验设计,研究磷酸盐对蒸煮损失、成品率及感官评定指标的影响,研究不同质量目标时复合磷酸盐的优化配比。
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6)  mixed phosphates
复合磷酸盐
1.
Study on effects of food additives named mixed phosphates on the fresh keeping of fresh-cut blue apples;
复合磷酸盐食品添加剂对鲜切青苹果保鲜效果的研究
2.
The effects of sodium pyro-phosphate (SAP), sodium tripoly-phosphates (STP), sodium hexameta-phosphates(HMP)and mixed phosphates on water-holding capacity of heat-induced gelation of myosin in fresh griskin were studied.
本文研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对猪肉肌球蛋白凝胶保水性的影响。
3.
The effects of sodium pyro-phosphate(SAP),sodium tripoly-phosphates(STP),sodium hexameta-phosphates (HMP) and mixed phosphates on heat-induced gelation property(water-holding capacity) of myosin from beef were studied in this article.
研究了焦磷酸钠(SAP)、三聚磷酸钠(STP)、六偏磷酸钠(HMP)及复合磷酸盐对牛肉肌球蛋白凝胶保水性的影响。
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补充资料：O,O-二-C7-9-烷基二硫代磷酸酯锌盐磷酸
CAS：94095-48-4
中文名称：O,O-二-C7-9-烷基二硫代磷酸酯锌盐磷酸
英文名称：Phosphorodithioic acid, O,O-di-C7-9-alkyl esters, zinc salts
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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