1) VC
VC程序设计
2) VC++ program design
VC++程序设计
3) ascorbic acid
VC
1.
This article studied the processing parameters of ethyl cellulose microencapsulation of ascorbic acid with thermal phase separating method.
研究了以Vc作为微胶囊化的芯材、以乙基纤维素(ethyl cellulose EC)为壁材、以聚乙烯为添加剂,用油相分离法制备Vc微胶囊的工艺技术参数,确定了影响Vc微胶囊化的主要因素,如微胶囊化温度、搅拌速度、芯材、壁材规格与用量、添加剂的种类及添加量等,并得出微胶囊化最佳工艺参数,即选用乙基含量为49。
2.
The Antioxidization of ascorbic acid,malic acid,tartaric acid,citric acid,p bromomandelic acid,aminoacetic acid and nitrilotriacetic acid for lard was studied.
研究了抗坏血酸 (Vc)、苹果酸、酒石酸、柠檬酸、对溴苦杏仁酸、氨基乙酸、氨三酸等七种有机酸对猪油的抗氧化作用 。
3.
The titratable acid content and ascorbic acid content in jujube increased slowly,then decreased slowl.
结果表明:枣果贮藏过程中,微红果逐渐转红,硬度下降,可滴定酸、Vc含量先上升后逐渐下降,还原糖含量逐渐上升。
4) Vitamin C
VC
1.
A Research on Measuring Content of Vitamin C in Fruits by using Spectrophotometer;
分光光度法测定水果中Vc含量的研究
2.
Determination of Vitamin C in Vegetables with lodimetry-potentiometer Titration;
碘量电位滴定法测蔬菜中VC含量
3.
Analysis of the Content of Vitamin C in the Dying Process of Red Jujube;
红枣干制过程中Vc含量测定分析
5) VC
VC
1.
VC / CuCrZr Composite Fabricated by Melting-casting and Its Microstructure and Properties;
熔铸法制备VC/CuCrZr复合材料及其微观组织与性能
2.
Determination Study on VC in Food with Ternary Complexes by N_2-benzene Floatation Indirect Spectrophotometry;
N_2-苯浮选三元缔合物间接光度法测定食品中VC的研究
3.
Microstructure Characterization of VC in in situ Synthesized Fe Matrix Composites;
原位合成铁基复合材料中增强相VC的微结构特征
6) VC++
VC++
1.
Study on Intelligent Cocoon-cooking and Reeling System Based on VC++++;
基于VC++的智能煮茧缫丝系统的研究
2.
The simulation of the slub yarn outward curve using VC++++;
VC++实现竹节纱外观曲线的模拟及参数估计
3.
Fuzzy & Comprehensive Evaluation for Stress Field of Milling Insert with 3D Comp lex Groove Based on VC++++;
基于VC++的三维复杂槽型铣刀片应力场模糊综合评判
参考词条
补充资料：面向对象的程序设计(见程序设计方法)
面向对象的程序设计(见程序设计方法)
object-oriented programming
m一onx一ong dujx一ong de ehengx日$he]}面向对象的程序设计(objeet一oriented pro-gramming)见程序设计。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。