1) Cream
[英][kri:m] [美][krim]
奶油
1.
Electronic nose was used for analyzing flavor of different matrix dairy products: milk, cream, and dairy flavoring.
用电子鼻对牛奶、奶油和奶味香精进行气味测定。
2) butter
[英]['bʌtə(r)] [美]['bʌtɚ]
奶油
1.
A natural milk flavor was prepared by lipase hydrolysis and subsequent oxygen pyrolysis of butter.
通过脂肪酶水解天然奶油和随后的氧化热裂解制备得到一种天然奶香料。
3) Mousse topping
慕斯奶油
4) cream
[英][kri:m] [美][krim]
稀奶油
1.
Cholesterol removal from cream with β-Cyclodextrin;
β-环状糊精法去除稀奶油中胆固醇的研究
2.
Determination of cholesterol content in cream by O-phthalaldehyde sulphuric acid colorimetry;
邻苯二甲醛-硫酸比色法测定稀奶油中胆固醇含量
3.
Influence of gum on whipping properties and rheological characterization of cream
胶体对稀奶油打发及其流变学特性的影响
5) Butterine
[英]['bʌtəri:n] [美]['bʌtə,rin]
人造奶油
1.
The pretreatment methods of butterine were co.
比较了人造奶油的预处理方法,测定了人造奶油中的镍,加标回收的最大相对标准偏差为5。
补充资料：奶油
见乳和乳制品。
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