1) nectar
[英]['nektə(r)] [美]['nɛktɚ]
带肉果汁
1.
A study on the technology for fruit composite nectar;
复合带肉果汁的工艺研究
2.
A study on the stability for muskmelon nectar suspension was performed by means of orthogonal design.
采用正交设计方法，通过不同成分配比和工艺参数的试验与比较，对厚皮甜瓜带肉果汁稳定性进行了研究，统计分析结果表明：当果肉含量为０。
2) fruit squash
带(果)肉果汁
3) peach nectar
桃带肉果汁
1.
Studies on some physical and chemical properties of peach nectar under homogenization:;
均质后桃带肉果汁的理化特性研究
4) fruit nectar
带果肉果汁饮料
5) crushed juice
带肉(果粒)果汁
6) Nectar
[英]['nektə(r)] [美]['nɛktɚ]
带肉果汁饮料
1.
Study on the Cause of Nonenzymatic Browning of Peach Nectar in Processing;
桃带肉果汁饮料在加工中非酶褐变原因的研究
补充资料：板带轧制速度规程(见板带轧制规程设计)
板带轧制速度规程(见板带轧制规程设计)
speed schedule for plate and strip rolling
bandai zhazhi sudu guieheng板带轧制速度规程(speed seheduxe fo:plateand strip rolling)见板带札制规程设计。
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