1) Sugar juice
糖汁
1.
Study on colloidal form and variation during flotation of sugar juice;
糖汁气浮提纯过程胶体形态变化的研究
2.
The Primary Study on the Application of Liquor SO_2 in the Clarification of Industrial Sugar Juice;
液态二氧化硫在糖汁澄清过程中应用的初步研究
3.
Determination on micro-bubbles in sugar juice showed that temperature and pH value can affect the forming and disappearing of micro-bubbles,the former is much more obvious.
对糖汁气泡的测定研究表明,温度和pH对气泡的生成和破灭均有影响,而温度的影响比较显著。
2) juice gravity
糖汁比重<糖>
4) soluble solids concentration of orange juice
橙汁糖度
6) pH value of raw juice
糖汁pH值
补充资料：糖油汁
用料为白糖、麻油。调后拌食蔬菜，为白色甜香味，如：糖油黄瓜、糖油莴笋等。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条