1.
Interrelationships of protein, fat and moisture content of broiler meat
鸡肉中蛋白质、脂肪和水分含量的相互关系
2.
Lipase Any of various enzymes that catalyze the hydrolysis of fats to fatty acids and glycerol.
脂肪酶：任何能将脂肪分解为脂肪酸和甘油的酶。
3.
We split a fat into glycerol and fatty acids.
我们把脂肪分解为甘油和脂肪酸。
4.
In meat loses moisture, fat, and other substances during cooking.
牛肉在烹调时,会损失水分,脂肪和其它物质。
5.
THE CHANGE LAW ON MOISTURE AND FATTY ACID VALUE OF STORED PADDY
稻谷储藏期间水分和脂肪酸值变化的研究
6.
Any of a group of enzymes that catalyze the hydrolysis of fats into glycerol and fatty acids.
脂（肪）酶一种能促进脂肪水解形成甘油和脂肪酸的酶类
7.
amylase-lipase analyser
淀粉酶和脂肪酶分析仪
8.
Relationship Between Cohesive Properties and Molecular Structure for Aliphatic Aldehydes and Aliphatic Ketones
脂肪醛和脂肪酮凝聚型性能与分子结构的关系
9.
Study on the extraction of intramuscular fat and analysis of fatty acid in Jinhua ham
金华火腿中肌内脂肪的提取和脂肪酸分析研究
10.
Classically, the vitamins have been divided into two groups based upon their solubilities in either fats and fat solvents or in water.
传统上，根据维生素溶解于脂肪和脂肪溶剂或溶解于水的溶解性分为两组。
11.
"Fats are readily Broken down-primarily into glycerol and fatty acids-By hydrolysis, a first step for many of their numerous industrial uses. See also lipid"
脂肪容易因水解而被分解(主要化为丙三醇和脂肪酸),这是应用在许多工业上的第一步骤。
12.
Glycerol is a constituent of all fats and phospholipids.
甘油是所有脂肪和磷脂的组成部分。
13.
Effects of dietary protein and lipid levels on growth and body composition of Squaliobarbus curriculus
饲料蛋白质和脂肪水平对赤眼鳟生长和鱼体营养成分的影响
14.
That's true. Some molecules, like water and fat, are better absorbers of microwaves than others.
是的。某些分子，比如水和脂肪，比其他的分子吸收微波的能力强。
15.
Correlation of serum lipase with chronic nephrology clinical classification and chronic kidney disease stages
血清脂肪酶水平与慢性肾病临床分型和分期相关性研究
16.
It is sparingly soluble in water, less soluble in ethanol and cyclohexane, insoluble in fats and fat solvents.
它少量溶于水，较小溶于乙醇和环已烷，不溶于脂肪和脂肪剂。
17.
The major constituent of milk is water (about 87.5%) with the remainder comprising mainly fat, protein and lactose.
乳中大部分是水,约占87.5%.其余主要有脂肪,蛋白质和乳糖
18.
Comparison of Proteolytic and Lipolytic Products, and Volatile Flavor Compounds Among Different Quality Grade of Jinhua Hams;
不同等级金华火腿蛋白质和脂肪水解产物与挥发性风味物质分析