挥发性盐基氮,TVB-N英语短句,例句大全

挥发性盐基氮,TVB-N
1)TVB-N挥发性盐基氮
1.DETERMINATION OF THE TVB-N OF MUTTON BY KDY-9820 TYPE AUTOMATIC AZOTOMETER;应用KDY-9820凯氏定氮仪测定羊肉中挥发性盐基氮
2.Application of KJELTEC System 2300 in Testing the TVB-N of Mutton;KJELTEC2300全自动定氮仪测定羊肉中的挥发性盐基氮
3.Probe into Improving the Method of Determination of TVB-N in fishmeal;改进测定鱼粉中挥发性盐基氮方法的探讨

英文短句/例句

1.Analysis of strains effect on the total volatile basic nitrogen in yoghourt酸奶中挥发性盐基氮的菌株效应分析
2.Determine TVB-N in Meat and Meat products by Improved Means肉与肉制品中挥发性盐基氮测定方法的改进
3.Spectrophotometric Method to Determine Volatile Basic Nitrogen in Meat and Meat Products分光光度法测定肉与肉制品中挥发性盐基氮
4.Feasibility Study for the Use of Near-Infrared Spectroscopy in the Quantitative Analysis of TVB-N Content in Pork近红外光谱法快速检测猪肉中挥发性盐基氮的含量
5.The Transformation Process and Ammonia Volatilization Losses of Nitrogen in Xinjiang Salinization Soil;新疆盐渍化土壤上氮肥的主要转化过程与氨挥发损失研究
6.para-aminoazobenzene hydrochloride对氨基偶氮苯盐酸盐
7.Analysis on the Morphology and Progress of ZrN Coating in Salt WaterZr基氮化物涂层的耐盐水腐蚀性能
8.Application of Rural Grass-roots Health Network in Control of Non-iodized Salt发挥农村基层卫生网络在控制非碘盐中的作用
9.Study on Enzymatic Hydrolysis Fish Sauce with Salted Fish and Volatile Odor Compounds盐渍鱼酶解制备鱼露及挥发性风味物质的研究
10.Separation and Identification of Volatile Flavor Compounds in High-Salt Liquid State-Fermented Soy Sauce高盐稀态酱油挥发性风味物质的分离与鉴定
11.ortho-aminoanisole diazonium salt邻氨基苯甲醚重氮盐
12.The quality of the water from Beijing to Tianjin is worse than Grade V. The key pollution indicators are ammonia nitrogen, petroleum, potassium permanganate index and volatile phenol.北京入天津境内水质为劣Ⅴ类。主要污染指标是氨氮、石油类、高锰酸盐指数、挥发酚。
13.volatility product挥发度积挥发性乘积
14.Purify NOx, SOx, Volatile Organic Compounds (VOCs) and various bad odor.净化氧化氮、氧化硫、挥发性的氧化物和各种恶臭气味。
15.Effects of Nitrogen Fertilizer and Harvesting Methods on Content of the Main Volatile Aroma Components of Flue-Cured Tobacco;施氮及采收方式对烤烟主要挥发性香气物质含量的影响
16.Influence of Soluble Carbon and Nitrogen on Ammonia Volatilization from Different Thermal Zones Soil外加可溶性碳、氮对不同热量带土壤氨挥发的影响
17.Study of Controlling Nitrogen Loss from Volatilization in Poultry Composting Process堆肥发酵过程中控制氮素挥发的研究
18.Effects of Exogenous Nitric Oxide on Seed Germination and Physiological Characteristics of Pepper Seedlings under Salt Stress;外源一氧化氮（NO）对盐胁迫下辣椒种子萌发和幼苗生理特性的影响

相关短句/例句

TVBN挥发性盐基氮
1.rivularis were pretreated by different concentration perchloric acid(HClO_(4))solutions to extract the total volatile basic nitrogen(TVBN),which was determined by distillation.使用不同浓度的高氯酸溶液对罗非鱼(Tilapia niloticus)、蓝圆(Decapterus maruadsi)、南美白对虾(Litopenaeusvannamei)和近江牡蛎(Crassostrea rivularis)4种水产品的肌肉样品进行前处理,并采用蒸馏法测定样品提取液中挥发性盐基氮(TVBN)的含量,研究了高氯酸溶液浓度、浸提时间和蒸馏前样品的放置时间对测定的结果影响。
2.Four species of aquatic products as Tilapia niloticus, Decapterus maruadsi, Litopenaeus vannamei and Crassostrea rivularis were pretreated by perchloric acid(HClO4)solution to extract the total volatile basic nitrogen(TVBN),which was determined by nitrogen auto analyzer.采用自动定氮仪测定法研究了罗非鱼(Tilapia niloticus)、蓝圆鲹(Decapterusmaruadsi)、凡纳滨对虾(Litopenaeus vannamei)和近江牡蛎(Crassostrear ivularis)4种水产样品处理的高氯酸溶液浓度和浸提时间及其蒸馏前样液放置时间对挥发性盐基氮(TVBN)测定的影响。
3.The preservation effects of frozen and chilled fish flake,which were treated with the tea polyphenol(TP),as well as the contrast were compared by measuring strength of gel,acid value,peroxide value and total volatile basic nitrogen(TVBN).为解决鱼糜在贮藏中易发生脂肪氧化、蛋白质腐败变质的问题,将天然抗氧化剂茶多酚添加到鱼糜中,通过对冷藏或冷冻鱼糜的酸价、过氧化值、凝胶强度、挥发性盐基氮等因素变化的研究,探讨茶多酚对淡水鱼脂类及蛋白质的影响。
3)VBN挥发性盐基氮
1.For groping eligible antifreezing agent for Acipenser schrenckii slice,VBN,free liquid droplet loss and heating liquid droplet were detected once a month for Acipenser schrenckii fish which was soaked in three different solutions during cold-storage process and the texture had been determined after one year later.为探讨适宜的冷冻鲟鱼片防冻剂,将鲟鱼肉分别浸泡于三种不同溶液后冻藏,每月测定其冻藏过程中挥发性盐基氮、自由液滴损失及加热液滴损失的变化,并测定了冻藏一年前、后的鲟鱼肉质地特性,经一年跟踪检测查明生产冷冻鲟鱼片以12%氯化钠+0。
2.The results showed that there wasn\'t significant difference of total volatile basic nitrogen(VBN) between two packing;purified oyster meat preserved at-4-0 ℃ had better refreshing effect,it was relatively safe to store below 5 ℃.大肠菌群数6 000 MPN/100 g贝肉以下的僧帽牡蛎经24 h的净化,可达到净化海水贝类标准(DB 35/575—2004)的要求(≤300 MPN/100 g贝肉);同时对净化蛎肉用注净化海水和未注净化海水两种包装,在-4~10℃各温度下进行保鲜试验,保鲜过程中两种包装牡蛎肉的挥发性盐基氮变化无显著差异,净化蛎肉在-4~0℃温度带微冻保鲜效果较好,在5℃以下贮藏比较安全。
4)total volatile basic nitrogen挥发性盐基氮
1.A novel complex preservative was prepared using Nisin, potassium sorbate, sodioum diacetate and sodium lactate and its antiseptic effect on fresh meats was studied by determination of the inhibition of aerobic bacterial count and the total volatile basic nitrogen (TVB-N) in the meat.确定防腐效果最佳的复合防腐剂配方后,通过测定各单体防腐剂和最佳配方复配型防腐剂对常见肉类中菌落总数和挥发性盐基氮的抑制效果,评价其防腐效果。
5)TVBN总挥发性盐基氮
6)TVB-N content挥发性盐基氮含量