1) fried ham and peas with cream
奶油煎火腿豌豆
2) Ham and peas in white sauce
奶油煎火腿豌豆
3) Cream
奶油
4) butter
奶油
5) Mousse topping
慕斯奶油
6) cream
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.
Xanthine oxidase was purified by butyl alcohol-treat,(NH4)2SO4 fractionation,Sephadex G-25 and DEAE-Sepharose FF Ion exchange chromatography from fresh cream.
采用正丁醇处理、硫酸铵沉淀、凝胶过滤层析和阴离子交换层析等分离技术,从新鲜的稀奶油中纯化得到SDS-PAGE电泳纯的黄嘌呤氧化酶,其最终回收率为19。
7) Butterine
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。
8) creamy pudding
奶油布丁
1.
Study on the creamy pudding of dairy desserts;
牛奶甜点-奶油布丁的研制
9) Margarine
人造奶油
1.
The Development of Low-calorific Oil-in-water Margarine;
低热值水包油型人造奶油的研制
2.
Study on stability of whipping margarine;
搅打型人造奶油稳定性研究
3.
Present situation and development tendency of China margarine;
中国人造奶油的现状及发展趋势
10) whipped
掼奶油
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