1) frosting
[英]['frɔstɪŋ] [美]['frɔstɪŋ]
霜白疵、起霜花(印染引起)
2) frosting
[英]['frɔstɪŋ] [美]['frɔstɪŋ]
起霜花
3) bloom
[英][blu:m] [美][blum]
起霜
1.
Fragrant chocolate are gradually greeting with the improving of quality, but the bloom phenomenon occupied the most proportion in all questions, and its influence on chocolate was also the worst, how to prevent chocolate from bloom is a urgent problem to be solved by chocolate manufacturing industry.
但在其发生的各种质量问题中“,起霜”现象占的比例最高,对巧克力的影响也是最重要的。
2.
The factors causing bloom of chocolate,the mechanisms of inhibiting bloom of materials having emulsify property and the prospect of the materials used in chocolate industry are illustrated in this paper.
叙述了巧克力起霜花的主要影响因素 ,并探讨了具有乳化性能的物质对抗巧克力霜花机理及其对指导抗巧克力霜花的现实意义。
3.
the factors causing bloom of chocolate、 themechanisms of inhibiting bloom of food emulsifers and theprospect of food emulsifers used on chocolate industry are illustrated in this paper.
本文叙述了巧克力起霜的主要影响因素，并探讨了乳化剂应用于巧克力工业中的抗霜机理及其现实意义。
5) icy flakes
霜花瑕疵
6) frosting
[英]['frɔstɪŋ] [美]['frɔstɪŋ]
霜白疵
补充资料：霜白
1.犹雪白。
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