whc
英
美
网络 保水性; 持水力; 系水力; 持水能力; 吸水性
双语例句
- The tentative list is online ( http:// whc. unesco. org/ en/ tentativelists/), offering a menu of destinations rich in culture and scenery and largely lacking long lines and jostling crowds.
网上就能查到预备名单（http：//whc.unesco.org/en/tentativelists/），名单上的那些地方个个都有丰富的文化及自然景观，而且其中大多数都还没有拥挤的人群，不用你劳神去排长队。 - The Western Harbour Tunnel Company Limited ( WHTC) built and operates the Western Harbour Crossing ( WHC) under a 30-year franchise.
香港西区隧道有限公司则兴建西区海底隧道，并获批30年的专营权经营该隧道。 - It is of great value to investigate the influential factors on WHC of meat for improving meat quality and reducing economical losses caused by drip loss in muscles.
研究肌肉保水性的影响因素对于改善肉的整体品质和减少因滴水损失造成的经济损失具有重要价值。 - Effect of Sodium Pyrophosphate on tenderness and WHC of beef
焦磷酸钠处理对牛肉嫩度和系水力影响的研究 - Water holding capacity ( WHC) is very important to the yield and the quality of the products processed.
肉制品的保水性对产品的成品率和质量至关重要。 - The WHC is a dual three-lane, immersed-tube road tunnel linking the West Kowloon Expressway with the Western District. Technical requirements of malleable cast iron pipe fittings
西区海底隧道是一条双程三线沉管行车隧道，连接西九龙快速公路与港岛西区。GB/T3287-1982可锻铸铁管路连接件技术条件 - Effects of GG and SA on cooking loss ( CL), water holding capacity ( WHC) and hardness of low-fat meat products were investigated in this paper.
本实验将二者加入低脂猪肉糜中，研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性（WHC）和硬度等方面影响。 - The main indexes such as viscosity, WHC, rheology and sensory assessment between fruit juice and set yoghurt were studied.
以产品的黏度、持水力、流变特性和感官评定为主要指标，使果汁与酸奶形成明显的两层。 - This paper studied the function of the mixed phosphates and sodium caseinate ( SC) to improve the WHC of meat products.
本文主要研究了复合磷酸盐和酪蛋白酸钠对提高肉制品保水性的作用。 - The WHC was opened to traffic on April 30.
西区海底隧道已于四月三十日通车。 - Effect of calcium chloride on WHC of beef
氯化钙处理对牛肉系水力影响的研究 - Therefore, compound oat flour sausages with good acceptability, texture and WHC could be made from meat added with oat flour in an appropriate proportion.
因此，将适量的燕麦粉与肉品复合可以制作出能被消费者接受、质构和保水性很好的燕麦复合火腿肠。 - The solubility and water holding capacity ( WHC) of linseed protein was studied in different pH values and metal ion solutions ( Na+ 、 Mg 2+ 、 Ca 2+).
研究在不同pH条件下，金属离子（Na+、Mg2+、Ca2+）对亚麻蛋白的溶解性和持水性的影响。 - Effect of different electrical stunning ( ES) methods on muscle color, WHC and their co-relation with the incidence of PSE were investigated.
研究了不同电击昏方式对猪肉色泽、系水力的影响及其与PSE肉发生率之间的关系。 - Study on the effects of the phosphate on water holding capacity of rabbit meat The WHC of rex rabbit meat is the best when the dosage of the complex phosphates reached to 3%.
磷酸盐对獭兔肉持水性影响的研究当该复合磷酸盐的添加量为3%时，獭兔肉持水性能最佳。 - Effect of pH and polyphosphates on WHC of heat-induced gelation of chicken breast and leg salt-soluble proteins
pH和多聚磷酸盐对不同类型鸡肉热诱导凝胶保水性的影响 - Effect of distilled water, salt water and alkaline water on pH value, water holding capacity ( WHC) and protein extration of silver carp were evaluated.
本试验采用三种漂洗方法，即清水漂洗、盐水漂洗和碱水漂洗，研究不同漂洗条件对鲢鱼pH值、保水性和蛋白质含量的影响。 - By using the imprecise computation model and the WHC real-time scheduling policy, this paper designs a PIK mechanism of Web server differentiated service and service quality guaranteed.
论文利用近似计算模型和WHC实时调度策略，设计了一个Web服务器能够提供区分服务和服务质量保证PIK机制。 - Study of hardness. water holding capacity ( WHC) and ultramicrostructure of heat-induced gelation of myosin;
肌球蛋白热诱导凝胶的硬度、保水性和超微结构研究； - Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein
鸡胸肉盐溶蛋白热诱导凝胶保水性和超微结构的研究 - The viscosity, water holding capacity ( WHC) and susceptible to syneresis ( STS) were decreased with the amounts of Stevia increasing, while they were not significantly different.
酸奶的粘度、持水性和脱水收缩敏感性随着甜菊糖添加量的增加略有下降，但并没有显著性的区别。 - Advanced operating mechanism brings a broader development space for WHC and it also raises the competitive ability of WHC.
先进的运营机制为WHC银行带来更广阔的生存发展也提高了银行自身竞争能力。 - Gel strength, WHC at these two conditions were lower than at high ionic strength.
这两种条件下的凝胶强度和WHC相对较低。 - WHC may improve general condition and immunity of mice with xenografts, and reduce toxicity of chemotherapy.
温化胶囊能改善接受化疗裸鼠的一般情况和免疫功能。 - Effects of different thawing methods on water holding capacity of muscle The effects of repeating freezing at-18 ℃ and thawing in hydrostatic and air on the WHC, the protein denaturation, muscle structure, protein solubility and color were investigated using chicken breast as raw materials.
不同解冻方法对鸡肉保水性的影响以鸡胸肉为原料，研究了空气解冻和静水解冻对肉样保水性能、蛋白质溶解性、肌肉组织结构和色泽的变化。 - The order of accumulative mineralization value which is under three soil moisture content is 70% WHC100% WHC40% WHC.
三种含水量下，土壤累计矿化量出现最高峰值大小顺序依然为70%WHC100%WHC40%WHC。 - The WHC, hardness and springness increased with higher protein concentration.
随蛋白浓度的增加，凝胶保水性、硬度、弹性均增加。 - With increasing of temperature, gel strength increased remarkably, WHC decreased.
随着温度升高，凝胶强度显著升高，wHC明显下降。 - The results were described as follows. 1. The variations of the solubility and the gel WHC between salt-soluble proteins were dependent on extractive conditions of chicken breast and thigh.
研究结果分述如下。1、鸡胸肉和鸡腿肉盐溶蛋白质的溶解性和凝胶保水性之间的区别决定于盐溶蛋白质的提取条件。 - Scanning electron microscopy ( SEM) showed that WHC of protein gel was related to its microstructure.
扫描电镜显示，蛋白质凝胶的保水能力是和凝胶的微观结构有关。