1) physiochemical properties of food
食品理化特性
1.
Theglass transition concept borrowed from polymer science has been applied to the study of physiochemical properties of foodmaterials and products.
食品玻璃态转化状态图通常用来描述水含量与食品理化特性的关系。
2) food property
食品特性
1.
Review on mathematical models of food property changes induced by extrusion;
挤压引起食品特性变化的数学模型研究综述
3) characteristics in food science
食品学特性
1.
It possesses excellent characteristics in food science and just for that its healthcare function has been paid attention by people day by day.
魔芋葡甘聚糖(KGM)是一种高分子量的水溶性多糖,具有多种良好的食品学特性,其保 健功能也日益受到人们的重视。
4) characteristics of food structure
食品结构特性
5) food physical and chemical examination
食品理化检验
1.
Teaching Reform Practice of Experiment Course of Food Physical and Chemical Examination
《食品理化检验》实验课教学改革实践
2.
On the basis of summarizing the experience of running a school in the past,the system construction of course,the content of courses,experiment method,and the quality guarantee in reforms in experiment education of the food physical and chemical examination are discussed.
食品理化检验是一门实践性很强的课程,实验课教学在其中占有相当重要的地位。
6) food physico chemical properties
食品物化性质
补充资料：分母有理化
又称“有理化分母”。通过适当的变形化去代数式分母中根号的运算。在根式运算及把一个根式化成最简分式时，都要将分母有理化。
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