1.
Studies on the influences of NFS and fat content towre viscosity of yoghurt
非脂乳固体和脂肪含量影响酸牛乳粘度的研究
2.
The Influences of NFS and Fat Content on Viscosity of Yoghurt
非脂乳固体和脂肪含量对酸牛乳粘度的影响
3.
Milk is in the form of a stable emulsion of fat globules dispersed throughout an aqueous phase containing the non-fat solids.
乳中的脂肪球以稳定的乳浊液形式存在,脂肪球均匀分散在含非脂乳固体的液相中。
4.
Goat milk sold in retail packages shall contain not less than 2? percent milk fat and not less than 7? percent milk solids not fat.
以零售包装销售的山羊奶，必须含有不少于2.5%的乳脂肪和不少于7.5%的非脂乳固体。
5.
Solids-not-fat therefore includes the protein, lactose, minerals, vitamins and minor nitrogenous compounds in milk.
因此非脂乳固体包括：蛋白质、乳糖、矿物质、维生素和少量的非蛋白氮族化合物。
6.
The solid constituents of milk, apart from the fat, are often measured together as the solids-not-fat content, i.e. the difference between the total solids content and the fat content.
乳中除脂肪外的固形物成分统一称为非脂肪乳固体,即乳中总固形物含量和脂肪含量的差异。
7.
Studies on the Solid Lipid Nanoparticles Prepared by the Double Emulsion Method
多重乳状液法制备固体脂质纳米粒的研究
8.
" Butter：Solid emulsion of fat globules and water made by churning cream, used as a food."
奶油:亦称黄油。一种黄色到白色的固体乳状物，含脂肪球、水和无机盐，经由搅拌乳脂制成。
9.
Solid Lipid Nanoparticles of Coenzyme Q10 by Microemulsion and Supercritical Fluid Techniques
微乳液法和超临界流体法制备辅酶Q10固体纳米脂
10.
Resin: Any natural or synthetic organic compound consisting of a noncrystalline (amorphous) solid or viscous liquid substance or mixture.
树脂: 由非晶态固体(无定型固体)或黏稠液体或它们的混合物组成的合成有机化合物的统称。
11.
Studies on the Immobilization of Pectinase by Non-magnetic and Magnetic Ion-exchange Resin;
以非磁化及磁化离子交换树脂为载体的果胶酶固定化研究
12.
Application of acrylic non-aqueous dispersion as consolidation for ancient elephant foot-prints discovered at Nihewan Paleolithic site;
丙烯酸树脂非水分散体加固剂在泥河湾古象足痕迹提取中的应用
13.
Lecithin is an emulsifier that breaks down fat and cholesterol and helps you maintain a healthy heart and blood vessels.
卵磷脂是脂肪质的乳化剂，有助分解脂肪及胆固醇，保持心血管健康。
14.
Study on Immobilized Phospholipase A_1、Enzymatic Modificaton of Lecithin and Microemulsifiable Properties of Lysolecithin;
固定化磷脂酶A_1、酶法改性卵磷脂及溶血磷脂微乳化性能研究
15.
Ameliorating milk quality; Promoting butterfat rate; Decreasing cytokines in milk.
改善乳质，提升乳脂率，降低牛乳中之体细胞素。
16.
Preparation of Immunoglobulin G Lipsomes from Milk Fat Globule Membrane Phospholipids
乳脂肪球膜磷脂-免疫球蛋白G脂质体的制备
17.
The use of a microbially produced glycolipid emulsifier has proven helpful.
微生物产生的糖脂乳化剂非常有效。
18.
A nondairy coffee creamer.
非牛奶制品的咖啡乳脂替代品