1.
Application of Yeast in Low Alcohol Degree Fermentation Dairy Product and Animal Husbandry
酵母菌在低酒精度乳制品生产及养殖业中的应用
2.
Study on Pathogenesis of in the Cow Suffered from Alcohol Positive Milk;
奶牛低酸度酒精阳性乳症发病机制研究
3.
The Research on Relationship between APM and the Changes of Milk-proteins, Serum Protein and Milk Fat
低酸度酒精阳性乳与乳蛋白、血清蛋白及乳脂变化关系的研究
4.
Does not emulsify with water, lower alcohols, glycols or glycerine
与水、低纯度酒精、乙二醇或甘油不会发生乳化。
5.
Analysis of Protein Components in Serum of Dairy Cows Suffered from APM
低酸度酒精阳性乳患牛血清蛋白组成分析
6.
The Research on Relationship between Alcohol Positive Milk and Mammary Gland Epithelial Cells Structure in the Cow;
奶牛低酸度酒精阳性乳与乳腺上皮细胞结构关系的研究
7.
Variations of Trace Elements and Anti-oxidation Indexes in Dairy Cows Suffered from Alcohol Positive Milk;
低酸度酒精阳性乳乳牛体内微量元素与抗氧化指标的变化
8.
Changes of Hormones Related Ca and Stress in the Cow Suffered from Alcohol Positive Milk;
低酸度酒精阳性乳症患牛机体钙代谢及应激相关激素的变化
9.
Variations of Mineral Ion and Anti-oxidation Indexes in Jugular Vein and Mammary Vein of the Cow Suffered from Alcohol Positive Milk;
低酸度酒精阳性乳乳牛颈、乳静脉血清中矿物质的含量与抗氧化指标的变化
10.
Screening and Identification of Milk Wine Yeast and Development of Low-alcohol Milk Wine;
乳酒酵母的筛选鉴定和低醇乳酒的研制
11.
Having a smaller proportion of alcohol than proof spirit.
含酒精成分低于标准烈度酒的
12.
consumption of alcoholic drinks.
大量地消费酒精制品。
13.
Vinegar: Sour liquid obtained by fermentation of dilute alcoholic liquids.
醋: 用各种含酒精度低的溶液经发酵产生醋酸而制成的酸液。
14.
Light beer contains about one-third to one-half fewer calories than regular beer and also less alcohol.
低度啤酒的热含量比常规啤酒低13～l2,并且酒精含量也较少。
15.
The fruit wine was nutritious and restorative, with low alcohol content.
该酒酒精度低，营养丰富，具有饮用滋补双重作用。
16.
Tasting Note: With the desire to propose a silky wine, complexed and balanced, the Chateau Saint-Eugene is the result of a careful wine-making.
品尝：圣特尤金城堡是一款精心酿制的酒，口感丝滑，丰富，平衡度高。
17.
nonflavored alcohol of 95 percent or 190 proof used for blending with straight whiskies and in making gin and liqueurs.
含有百分之度酒精的酒或用来混合纯威士忌和制造度松子酒的含酒精度的酒。
18.
blackstrap molasses
ph.1. 赤糖糊(炼糖副产品用于制酒精)