1.
"and medium and heavy creams (the latter including whipping cream) contain about 30% and 36% respectively. Commercial sour cream, about 18-20% Butterfat, is inoculated with lactic-acid-producing Bacteria."
中等乳脂,含乳脂肪30～36%;搅打起泡或浓厚的乳脂,含乳脂肪不少于36%。
2.
contains more than 36% butterfat.
乳脂肪含量不低于36%。
3.
Short-chain acids in milk fat are selectively associated with the sn- 3 position.
乳脂肪中短链脂肪酸有选择地连接在sn-3位。
4.
Study on the Constituents of Sn-2 Fatty Acid from Milk Triacylglyceride
牛乳脂肪甘油三酯中sn-2位脂肪酸组成的分析
5.
Preparation of Immunoglobulin G Lipsomes from Milk Fat Globule Membrane Phospholipids
乳脂肪球膜磷脂-免疫球蛋白G脂质体的制备
6.
cream that has at least 18% butterfat.
乳脂肪含量至少达到%的奶油。
7.
cream that has enough butterfat (30% to 36%) to be whipped.
含有足够的搅打乳脂肪的奶油。
8.
Research Advances in Oxidation of Milk Fat
牛奶乳脂肪氧化的影响因素研究进展
9.
Composition and physiological characteristics of milk fat globule membrane
乳脂肪球膜(MFGM)的组成及生理特性
10.
Effects of Fat Sources, Compound Emulsifiers and Lipase on Performance and Fat Utilization of Broilers;
脂肪来源、乳化剂和脂肪酶对肉鸡生产和脂肪利用的影响
11.
The Study of Medium and Long-chain Intralipid on Hepatic Cirrhosis Patient Fat Tolerance;
中、长链脂肪乳剂在肝硬化病人的脂肪廓清研究
12.
Model Establishment of Fatty Liver with Fat Emulsion by Gavage in Mice
脂肪乳剂灌胃建立实验性脂肪肝小鼠模型
13.
Despite its very low fat content, it is deliciously creamy.
虽然脂肪含量很少，但是味美似乳脂。
14.
Studies on the influences of NFS and fat content towre viscosity of yoghurt
非脂乳固体和脂肪含量影响酸牛乳粘度的研究
15.
The Influences of NFS and Fat Content on Viscosity of Yoghurt
非脂乳固体和脂肪含量对酸牛乳粘度的影响
16.
The solid constituents of milk, apart from the fat, are often measured together as the solids-not-fat content, i.e. the difference between the total solids content and the fat content.
乳中除脂肪外的固形物成分统一称为非脂肪乳固体,即乳中总固形物含量和脂肪含量的差异。
17.
Lecithin is an emulsifier that breaks down fat and cholesterol and helps you maintain a healthy heart and blood vessels.
卵磷脂是脂肪质的乳化剂，有助分解脂肪及胆固醇，保持心血管健康。
18.
agitates cream to separate butterfat from buttermilk.
搅动奶油以便从酪乳中提炼脂肪。