1.
a liquid food for infants.
一种婴幼儿食用的液体食品。
2.
The 10th Munich Drink & Liquor Food Technique World Exposition
第10届慕尼黑饮料及液体食品技术世界博览会
3.
Simulation of Liquid Food Pasteurization Using Far Infrared Radiation Heating
利用远红外线加热对液体食品杀菌的模拟(英文)
4.
The main applications are in packaging for toiletries and cosmetics, household chemicals and liquid food, such as milk.
主要应用在舆洗室产品包装、妆品包装、用化学品包装和液体食品如牛奶包装。
5.
The liquid product is placed into a vessel equipped with a mechanism for mixing.
液体食品被装进一个带有机械混合装置的容器中。
6.
These processes remove sufficient water from a liquid food to inhibit microbial growth.
这种工艺是将水从液体食品中充分除去以阻止微生物的生长。
7.
Analysis of Volatile Acids in Food by Headspace Gas Chromatography-Mass Spectrometry
顶空气相色谱质谱法快速测定液体食品中的挥发性酸
8.
If a liquid food is cooled with sufficient agitation, ice crystals nucleate and grow, and a slurry of relatively pure ice crystals in a concentrate can be obtained.
如果冷却液体食品并充分搅动,那么冰晶会形成冰核并增长,最终会在浓缩液中得到较纯的冰晶。
9.
Freeze concentration of liquid foods has been employed on a wide range of products, although not all are commercially employed.
液体食品的冷冻浓缩尽管不完全被商业采用,但它却已应用在各种的产品中。
10.
a white nutritious liquid secreted by mammals and used as food by human beings.
哺乳动物分泌的白色营养液体，用作人类的食品。
11.
Concentration of liquid foods is a vital operation in many food processes.
液体食物浓缩是许多食品加工过程的一个重要的操作。
12.
Salt is essential to health as a source of sodium; Blood and all other physiological fluids are dilute salt solutions.
食盐对健康是必需品,当作钠的来源;血液及其它体液都是稀释的盐溶液。
13.
As a result, they can be used as liquid or powder food additives or taken on their own.
因此它们既可作为液体或粉末状的食品添加剂，也可单独使用.
14.
Hoses through which bulk/ liquid ingredients pass are of food grade construction, stored off the ground, and capped when not in use.
接散装或液体原料的软管为食品级材质，离地储存，且当不用时加盖。
15.
"bowl:a hemispherical vessel, wider than it is deep, used for holding food or fluids."
碗:一种半球形容器,宽度较深度大,用于盛食品或液体。
16.
A hemispherical vessel, wider than it is deep, used for holding food or fluids.
碗一种半球形容器，宽度较深度大，用于盛食品或液体
17.
Numerical Simulation and Experimental Research on Flowing Characteristics of Low-Viscosity Liquid Food;
低粘度液体类食品流动特性的数值模拟与实验研究
18.
Determination of Melamine in Foodstuffs by Liquid Chromatography Tandem Mass Spectrometry
液相色谱-质谱/质谱法对多种食品基体中三聚氰胺的检测