1.
Effect of Freezing Process and Frozen Storage on Ice Crystal Properties and Physicochemical Characters of Pork Muscle;
冷冻及冻藏对猪肉冰晶形态及理化品质的影响
2.
Cirrus is formed from ice crystals.
卷云是冰晶形成的。
3.
To assume a crystalline form.
使结晶采取晶体的形态
4.
Study on the Growth Mechanism of Ice Crystals in the Process of Freeze Concentration of Liquid Food
液态食品冷冻浓缩冰晶生长机制研究
5.
precipitation falling from clouds in the form of ice crystals.
以冰晶的形式从云中降落的降水。
6.
Columnar snow crystals look like sticks of ice.
圆柱形雪晶看起来就像一个冰棒，
7.
Ice crystals begin to deform measurably.
冰晶就产生某种程度的变形了。
8.
ice skating where the skates trace outlines of selected figures.
冰上溜冰滑冰选手描绘出选择的动作形态。
9.
By precisely controlling the rates of cooling and heating, ice crystal morphology can be intimately controlled and investigated.
通过合适的制冷和加热速率的控制，研究人员可以密切观察和控制冰晶体的形态。
10.
among such features may be synclines and anticlines, geological faults, salt domes, undulations of the crystalline bedrock under a cover of moraine, ore bodies, clay deposits and so on.
例如向斜、背斜、断层、盐丘，冰碛层之下结晶岩的顶面起伏形态，矿体以及粘土矿床等。
11.
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。
12.
The "Reversal" Phenomenon of Crystalline Pattern on AlOOH Nano-whiskers Growth
纳米AlOOH晶须生长结晶形态的“逆转”现象
13.
The efficiency of ice crystal separation and the solids level in the ice stream are critical to economic operation.
冰晶分离效率和冰流中含有固形物量对经济操作至关重要。
14.
Structural Characteristics of the No.12 Glacier in Laohugou Valley,Qilian Mountain Based on the Ground Penetrating Radar Sounding
祁连山老虎沟12号冰川冰下形态特征分析
15.
ice crystals forming a white deposit (especially on objects outside).
冰晶形成的白色堆积物（尤其在户外的物体上）。
16.
Gas hydrate is a kind of ice-like clathrate hydrate.
气体水合物是一类笼形结构的冰状晶体。
17.
It should be obvious that the formation of ice within the food product can result in significant changes in physical characteristics of the product, both as a result of the process and subsequent thawing.
很明显,加工时食品中冰晶的形成和随后冰晶的溶解,都会引起产品物理特性的明显改变。
18.
"The mix is ripened for several hours and then agitated while Being frozen to incorporate air; the highest-quality ice creams incorporate the least air. Ice cream is now available in hundreds, if not thousands, of flavours. "
存冰箱中数小时。在冰冻过程中予以搅拌使进入适量空气以控制正在形成的冰晶体的大