1) sillabub
[英]['siləbʌb] [美]['sɪlə,bʌb]
乳酒冻
2) koumiss
[英]['ku:mis] [美]['kumɪs]
乳酒
1.
Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;
酶解牛乳蛋白多肽复合果汁乳酒工艺研究
2.
But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.
乳酒有诱人的芳香和宜人的口味,且具有丰富的营养,有利于人体健康,但发酵型乳酒在常温下不能久贮,因此发酵型乳酒逐渐演变成了蒸馏型乳酒。
3) sweet rice wine jelly
甜酒冻
1.
Through the orthogonal test and sensory test the sweet rice wine jelly was optimal complex gum formula for agar 0.
以甜酒为主要原料进行了甜酒冻的研制。
5) Lyophilized emulsion
冻干乳
1.
Determination of coenzyme Q_(10) in lyophilized emulsion and its related substances by RP-HPLC;
反相高效液相色谱法测定注射用辅酶Q_(10)冻干乳含量及有关物质
6) freeze-thaw stable latex
防冻胶乳
补充资料：乳酒
1.酒名。因用马乳葡萄酿制，故名。 2.即马奶酒。
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