1) Low grease
低油脂
1.
[Methods]Low grease cake foods sold in the markets were selected randomly and analyzed by the improved method and GB respectively.
[目的]通过实验对低油脂糕点食品中酸价的检测方法进行改进。
2) low calorie fats
低热油脂
3) low-fat cream
低脂奶油
4) low calorie oils and fats
低热量油脂
1.
Wide consume market was briefly expounded about low calorie oils and fats with fast development of national economy and increase of living level.
扼要阐述了低热量油脂将随着国民经济的大发展 ,饮食生活水平的提高会有广阔的消费市场 ,并对目前国内外在低热量油脂方面的研究开发状况进行了简要介绍 ,同时对酯化和酯交换技术途径生产低热量油脂情况也做了一些介绍。
2.
The research and exploitation of Low Calorie Oils and Fats were elucidated, the physical,chemical properties, physiological characteristics and the applications in the food field of Low Calorie Oil and Fats were introduced.
介绍了开发低热量油脂的重要性、物理、化学性质、生理特性以及在食品领域中的应用。
5) low-in-fat material
低脂(油)原料
6) the low polar components
低极性油树脂
补充资料：动物油脂与硫化植物油脂的混合物
CAS：68990-99-8
中文名称：动物油脂与硫化植物油脂的混合物
英文名称：Fats, animal, mixed with vegetable oils, sulfurized; Fats,animal,mixed with vegetable oils,sulfurized
中文名称：动物油脂与硫化植物油脂的混合物
英文名称：Fats, animal, mixed with vegetable oils, sulfurized; Fats,animal,mixed with vegetable oils,sulfurized
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