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1)  Turbid soup
混汤
2)  superfined Sijunzi suspension
四君子汤超微粉混悬液
1.
In order to observe the effects of different process on the anti-oxidative ability of Sijunzi decoction in spleen-deficient mouse, 105 Kunming mice were used, which were divided into 7 groups at random, the control group, spleen-deficient model group, common Sijunzi decoction group, 1/2 dose and 1/4 dose superfined Sijunzi suspension group, 1/2 and 1/4 superfined Sijunzi decoction group.
本试验选用体重为25±2g的健康昆明种小白鼠105只,随机分为7个组:空白对照组、模型组、四君子汤传统水煎液组、1/2剂量和1/4剂量的四君子汤超微粉混悬液组、1/2剂量和1/4剂量的超微粉水煎液组,每组15只。
3)  soup [英][su:p]  [美][sup]
1.
Study on the content of Calcium ion in bone soup which is influenced by Vinegar;
食用醋酸对骨头汤中钙离子含量影响的探讨
2.
The proportion of water to fish in quality, the length of time of fish laying up after its being butchered, the kinds of used oil and the duration and degree of heating have a certain effect on the quality of cooked crucian carp soup.
水和鱼的质量比、宰杀放置的时间、油脂的种类以及火候对鲫鱼浓汤的制作有一定的影响。
4)  tang [英][tɑ:ŋ]  [美][tɑŋ]
1.
In the Tang Dynasty,the meaning of geng was evolved into "soup",and tang(汤)also got the meaning "soup".
古汉语中“羹”与“汤”现在多据王力说,释“羹”为浓汁食物;凭一个“羹汤”例,定唐代“羹”变为菜汤义,“汤”引申出菜汤义。
2.
In the Tang dynasty, the meaning of geng turned into vegetable soup, and the character tang(汤)also got the meaning of ″soup″.
王力先生强调上古的“羹”只指带汁的肉 ,并据唐诗一个“羹汤”例 ,定唐代“羹”变为菜汤义 ,“汤”产生菜汤义。
5)  Campbell's Soup
汤橱浓汤
6)  seasoning [英]['si:zənɪŋ]  [美]['sizṇɪŋ]
汤料
1.
The current condition and the tendencies of the instant noodle seasonings;
方便面汤料的发展现状及趋势
2.
The production technology of beef seasoning used in instant noodle;
方便面用牛肉炸酱汤料的生产工艺
补充资料:混头混脑
1.头脑胡涂。
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