1.
The Effects of Oilseeds, Different Heat Processing and Storage Time on Composition of Milk Fatty Acids;
日粮添加油籽对牛奶脂肪酸组成影响及牛奶加热和贮存中脂肪酸变化的研究
2.
Buy low candy yoghurt or low fat yoghurt (adipose content 1 - 1.5%) is OK of course.
买低糖酸奶或低脂酸奶(脂肪含量1.0－1.5%)当然可以。
3.
half milk and half light cream; contains 10% to 18% butterfat.
一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。
4.
agitates cream to separate butterfat from buttermilk.
搅动奶油以便从酪乳中提炼脂肪。
5.
cream that has at least 18% butterfat.
乳脂肪含量至少达到%的奶油。
6.
cream that has enough butterfat (30% to 36%) to be whipped.
含有足够的搅打乳脂肪的奶油。
7.
the fatty substance of milk from which butter is made.
牛奶中的脂肪物质，用于制黄油。
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.
Studies on Factors Influencing Sizes of Fat Globules of UHT Cream
影响UHT稀奶油脂肪球大小的因素
10.
The Effect of Fat on Dry Matter Intake and Rumenal Digestion
脂肪对奶牛采食量及瘤胃消化的影响
11.
The Interrelation of ADPN and Fat Mobilization of Dairy Cows in Peripartum;
脂联素对围产期奶牛脂肪动员的相关性研究
12.
For example, the production of short-chained fatty acids from fats renders butter rancid and unpleasant odors.
例如,脂肪降解产生的短链脂肪酸使奶油产生腐败难闻的气味。
13.
Neuroendocrine Regulation Mechanism on Gluconeogenesis and Fat Mobilization of Ketosis and Fatty Liver in Dairy Cows
奶牛酮病、脂肪肝糖异生和脂肪动员的神经内分泌调控机制
14.
Under the influence of gravity, most of the fat globules are sufficiently large to rise on standing as a result of the difference in density between the milk fat and the aqueous phase, forming cream.
乳脂肪和水相的脂肪密度不同,受重力影响,多数脂肪球会大得足以浮而形成稀奶油。
15.
cream, frozen, not concentrated or sweetened, of a fat content by weight exceeding 6%
冻奶油,未经浓缩或加糖含脂肪重量超过6%
16.
cream, fresh not concentrated or sweetened of a fat content by weight exceeding 6%
鲜奶油,未经浓缩或加糖,含脂肪重量超过6%
17.
cream ,clotted, fresh, not concentrated or sweetened, of a fat content by weight exceeding 6%
凝块鲜奶油,未经浓缩或加糖,含脂肪量超过6%
18.
a liquid fatty acid found in milk and sweat and in fuel distillates.
一种液态脂肪酸，见于牛奶、汗和燃料蒸馏物中。