1) nutritive value
营养效价
1.
Improving the nutritive value of deoiled Jatropha curcas seed cake by candida utilis in solid-state fermentation
产朊假丝酵母改善麻疯树提油饼粕营养效价的研究
2.
Study on enhancing the nutritive value of deoiled Jatropha curcas seed cake by mixed strains in solid-state fermentation
混菌固态发酵提高麻疯树提油饼粕营养效价的研究
2) nutritional value
营养价值
1.
Comparison of camellia oil and olilve oil in nutritional value;
茶油与橄榄油营养价值的比较
2.
Effects of taurine on growth and nutritional value of carps;
牛磺酸对鲤鱼生长及营养价值的影响
3.
On the nutritional value of “Mai-Fan”rock and the application of the rock in the food industry;
麦饭石的营养价值及其在食品工业中的应用
3) nutritional evaluation
营养评价
1.
The nutritional evaluation results show that by adding egg or milk, the protein content of tofu increases 20%～30% and the nutritional value of new tofu products is improved.
营养评价的结果表明 ,添加鸡蛋或牛奶后 ,豆腐的蛋白质含量增加了 2 0 %～ 30 % ,豆腐新产品的营养价值提
2.
Objective: Nutritional evaluation was carried out for the patients with diabetes mellitus at admission in order to provide evidence for formulating individual program.
目的:对糖尿病病人入院时进行营养评价,为制订个体化营养治疗方案和观察营养治疗效果提供依据。
3.
The results of nutritional evaluation indicated that cysteine and methionine were the limited amino acids of Agrocybe cylindraca maire and Agaricus blazi while valine was the limited amino acid of Coprinus comatus,Agaricus bisporus and Auricularia auricular.
不同的评价指标对蛋白质进行营养评价,评价结果会有所差异。
4) nutrition value
营养价值
1.
The nutrition value and nutrition requirement of Chinemys reevesii;
乌龟的营养价值及营养需要
2.
The evaluation of nutrition value of several tropical forages in different areas of Hainan province;
海南不同地区几种热带牧草的营养价值评定
5) nutrition
[英][nju'trɪʃn] [美][nu'trɪʃən]
营养价值
1.
Effects of formic acid on nutrition of silages from alfalfa residues;
甲酸对苜蓿草渣青贮饲料营养价值的影响
2.
Processing method of flourlike pepper food and its nutrition;
苗族传统食品酢辣子面的加工工艺与营养价值
3.
This paper introduced the basic knowledge of cheese,such as it's history,nutrition,type,etc.
简要介绍了干酪这种乳制品的历史、营养价值、种类等基本知识 ,并且对中式干酪的研究进展状况作了总结。
6) nutrition evaluation
营养评价
1.
Component analysis and nutrition evaluation of seeds of Torreya grandis Merrillii ;
香榧种子成分分析及营养评价
2.
Chemical constituents in the bulbil of dioscoree opposite and its nutrition evaluation
怀山药零余子化学成分及其营养评价
3.
Methods Eighty patients with liver transplantation and cirrhosis were given preoperative nutrition evaluation together with Child classification to observe the recovery indicators and the tolerance of enteral nutrition on postope.
方法80例肝硬化肝移植患者术前进行营养评价及Child分级,观察术后不同营养状况患者各项指标恢复情况及术后肠内营养的耐受情况,并比较经口饮食的开放时间。
补充资料：营养价值
营养价值
衡量食物中各种营养素含量多少及其被机体消化、吸收和利用程度高低的一种相对的指标。食物富含某一种或几种营养素，且易被机体消化吸收和利用，这种食物就具有较高的营养价值。
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