1) wastewater from shrimp processing
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生虾加工废水
1.
The biological contact oxidization technology and hydrolysis (acidification)-biological contact oxidization technology were investigated in treating wastewater from shrimp processing in this paper.
研究接触氧化和水解(酸化)-接触氧化两种工艺处理生虾加工废水的效果,并比较多孔填料与焦炭填料对处理效果的影响。
2) lobster processed waste
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龙虾加工废弃物
1.
In this paper,lobster processed waste is utilized for protein extraction of research and development;it has a certain practical significance.
龙虾加工废弃物是指淡水龙虾加工过程中的下脚料虾头与虾壳,含有大量的蛋白质等营养成分。
3) processing wastewater
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加工废水
1.
Yield, gelation, emulsifying properties and sugar composition of polysaccharids extracted from tofu processing wastewater under acidic conditions at different temperature levels and incubation times were studied.
研究了在酸性条件下从豆腐加工废水中提取高纯度多糖、水溶性多糖和大分子量多糖的提取条件以及水溶性多糖和大分子量多糖的胶凝作用、乳化特性和单糖组成。
4) shrimp mariculture wastewater
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养虾废水
1.
The studies on shrimp mariculture wastewater treatment were carried out by using photosynthetic bacteria sludge method.
通过光合细菌和活性污泥组成的复合光合细菌法对养虾废水作了研究 ,发现运用此法比普通污泥法或者单一的光合细菌法处理有更好的作用效果 ,其中 CODcr的去除率能达到 63% ,NH3- N的去除率也能达到 92 。
5) wastewater in mechanical industry
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机加工废水
6) the wastewater from benzene extraction process
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苯加工废水
1.
The analysis of organic substances in the wastewater from benzene extraction process of coke plant and the removal of COD using different oxidation methods
焦化苯加工废水有机成分分析及COD降解实验研究
补充资料:越式生炒虾松
·配 料: 泰国青虾仁、炸油条、香芹、马蹄、花生碎、金不换、炸干葱丝、西生菜等。(haochi123.com)
·特 色: 一道菜体现到三种风味:生炒是粤式的做法,香口非常;金不换是泰菜常用的香料,令人闻香识味;鱼露是越菜调味的灵魂,而用西生菜包裹以手抓食则极具越式风味。(haochi123.com)
·操 作: 以上各材料(除西生菜和花生碎外)切成细粒或碎;烧热镬,放入菜籽油,先兜炒油条粒,接着放虾松和各配料,炒香后以鱼露调味,上碟,撒上炸干葱丝,吃时以西生菜包裹吃。(haochi123.com)
·营养价值: 虾仁 - 虾仁蛋白质、钙质丰富,开胃补肾 【所有虾仁菜谱】
·所属菜系: 东南亚菜 - 泰国是一个临海的热带国家,绿色蔬菜、海鲜、水果极其丰富。因此泰国菜用料主要以海鲜、水果、蔬...【
说明:补充资料仅用于学习参考,请勿用于其它任何用途。
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