2) iced drink
加冰饮料
3) freezing
[英]['fri:zɪŋ] [美]['frizɪŋ]
冰冻
1.
Effects of freezing on fiber hornification.;
冰冻对纤维角质化的影响
2.
The Viscosity Behaviour of Nitrocellulose Chain in Freezing Procedure;
硝化纤维素溶液冰冻过程中的粘度行为
3.
Freezing Effect on Sperm DNA;
冰冻对精子DNA的影响
4) frost
[英][frɔst] [美][frɔst]
冰冻
1.
Analysis and Countermeasure of Frost of Pond in North Landscape;
北方园林中水池的冰冻分析与对策
2.
Analysis of Frost Distribution and Climatic Characteristics in Guilin
桂林冰冻分布及气候特征分析
3.
Secondly,according to the geologicalconditions of the deposit and the important characteristics that there are gas,radon and frost in the mine,the author presents several mining methods and their application effectsin detail.
本文从煤型铀矿床的地质特征；开采的特殊性；瓦斯、氧气、冰冻三大危害的综合治理方面，介绍了煤型铀矿床的综合治理。
5) Frozen
[英]['frəʊzn] [美]['frozṇ]
冰冻
1.
Study on the Change of Fresh Frozen Plasma after Being Frozen for the Second Time;
新鲜冰冻血浆二次冷冻后血浆成分的变化
2.
Research into the Therapeutic Effect of the Frozen Blood Platelet;
冰冻机采血小板的疗效研究
3.
Characteristics of the Frozen Low-Temperature Process in Guilin City
桂林市低温冰冻过程特征分析
6) freeze
[英][fri:z] [美][friz]
冰冻
1.
A study of the durable ability in freeze of cement stabilized sand-gravel of semi-rigid base material;
水泥稳定砂砾半刚性基层材料冰冻耐久性的研究
2.
Influential factors of freeze-thaw conditioning of sludge from water purification plant;
净水厂污泥冰冻-解冻调质影响因素研究
3.
With the data of the ground meteorological observation at 8 stations in Hengyang from 1954 to 2008,we do some research on the curve of decadal and climate tendency coefficient,and the results show that the inter-decadal variations of Hengyang freeze-ups experienced an active phase in the 1970s and declining period in 1950s and 1990s.
利用1954～2008年衡阳8个地面气象观测站数据,对其年代际间曲线和气候趋势系数进行综合分析,结果表明:衡阳冰冻的年代际间变化经历了上世纪70年代的活跃期,50、90年代的低谷期,目前向正常方向发展。
补充资料：蔬菜汁加乳品发酵饮料
原料配方 发酵液清液99升 砂糖150克 柑桔香精0.5克
制作方法
1.制发酵液清液：取鲜胡萝卜汁(糖度6.0%)80份、鲜西红柿汁(糖度4.8%)15份、鲜南瓜汁(糖度7.8%)5份、脱脂奶粉3份、混合均匀并溶解后，调ph到6.5，于95℃加热灭菌，再冷却到37℃，接种保加利亚乳杆菌和嗜链球菌，使每毫升基质的菌数分别达到3×106个。
2.于37℃静置发酵7小时，此时发酵液ph值为4.5，乳酸含量为240毫克/100毫升。
3.将此发酵液进行离心分离，取清液99升，加砂糖150克和柑桔香精0.5克。于95℃加热灭菌，之后冷却到10℃，即制成发酵饮料。
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