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1)  lard [英][lɑ:d]  [美][lɑrd]
猪脂
1.
Study on pork flavor preparation by oxidized lard combining with Maillard thermal reaction;
氧化猪脂-热反应制备猪肉香精研究
2)  pork fat
猪肉脂肪
1.
The flavor compounds coming from pork fat were also discussed.
着重叙述了脂质氧化生成重要的香味物质醛、酮、醇 ,并概述了猪肉脂肪受热生成的香味物
3)  porcine pancreas lipase
猪胰脂酶
1.
Study on hydrolysis of vitamin E acetate catalyzed by porcine pancreas lipase in the reversed micelles system;
反胶束体系中猪胰脂酶水解维生素E醋酸酯的研究
2.
The immobilization of porcine pancreas lipase on active carbon by absorption has been studied.
初步研究了以活性炭为载体的猪胰脂酶吸附固定。
4)  lard [英][lɑ:d]  [美][lɑrd]
猪油脂
1.
Development and utilization of lard resources were discussed in the characteristic of raw materials, processing, application and present problems Extracting process,refining process and application research in health lard oil,liquid lard oil,powdered lard were emphatically introduced in this paper.
从猪油脂原料特性、加工工艺、应用途径及存在的问题几方面探讨猪油脂资源的开发利用及其发展前景,重点介绍了猪油脂提炼、精炼工艺及保健猪油、液体猪油和粉末猪脂的应用研究。
2.
A lot of porcine fat and lard were yeilded because of live pig slaughtering.
本文从猪油脂的组成和性质、应用途径及加工工艺等几方面探讨了猪油的开发利用及发展前景,并对猪油脂液化工艺的研究进展进行了着重介绍。
5)  lean swine
脂肪型猪
1.
Comparative detection of serum Leptin levels between obese and lean swine;
瘦肉型与脂肪型猪血清Leptin的比较检测
6)  porcine fat
猪脂肪
1.
A lot of porcine fat and lard were yeilded because of live pig slaughtering.
我国是世界养猪大国,生猪屠宰后留下大量的脂肪与肥膘,由于人们只看到猪脂肪的许多弊端和不可利用性,而忽略了生猪脂肪的很多优点,致使猪脂肪在我国目前未能很好利用。
补充资料:猪脂
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性质:俗称猪油。一般由猪的脂肪组织等经湿法熬煮而得的脂肪。有皮下脂肪和内脏脂肪两种。前者质软,后者质硬。相对密度0.934~0.938(15/15℃)。熔点28~48℃。碘值46~66。皂化值193~203。主要是油酸、棕榈酸和硬脂酸的甘油酯。可供食用,也用于制肥皂等。

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