1)fresh milk生鲜乳
1.A high performance liquid chromatography-photodiode array detector for determining the content of melamine in fresh milk and dairy produce was studied.建立用高效液相色谱-二极管阵列法测定生鲜乳及乳制品中的三聚氰胺的检测方法。
2.This study in the light of"Feed in the detection of melamine methods"(NY/T1372-2007),used three different sample preparation methods,and applied high performance liquid chromatography to explore"Feed in the detection of melamine methods"in fresh milk for testing the feasibility of melamine,and three species in the pre-treatment methods were verified.本研究参照《饲料中三聚氰胺的测定方法》(NY/T1372—2007),采用三种不同的样品前处理方式,用高效液相色谱法探讨《饲料中三聚氰胺的测定方法》用于生鲜乳中检测三聚氰胺的可行性,并对三种前处理方法进行了方法验证。
英文短句/例句
1.Responsibility Analysis of Products from Raw and Fresh Milk Purchasing Station in "Milk Powder Scandal"“三鹿奶粉事件”中生鲜乳收购站的产品责任分析
2.Standards for the qualifications of raw and fresh milk received from farmsGB/T6914-1986生鲜牛乳收购标准
3.Code of practice for the preservation of raw and fresh milk by activating the lactoperoxidase systemGB/T15550-1995活化乳中乳过氧化物酶体系保存生鲜牛乳实施规范
4.The Impact and Countermeasures of Raising Acquisition Standards for Raw and Fresh Milk on China s Dairy Production Enterprises;提高生鲜牛乳收购标准对乳品生产企业的影响及对策研究
5.Identification and Screening of Lactic Acid Bacteria for Fresh-keeping Usage and Optimization of Fermentation Condition;生物保鲜乳酸菌的筛选鉴定及培养条件的优化
6.Preservative effect of propolis extract by the semi-bionic on milk蜂胶半仿生法提取物对牛乳保鲜作用的研究
7.Determination of streptomycin residues in fresh milk by derivative UV-spectrophotometric method紫外分光光度衍生化法测鲜牛乳中链霉素残留
8.Study on Determination of Freezing Point in Raw Milk by Thermistor Cryoscope Method热敏电阻冰点仪法测定生鲜牛乳中冰点的研究
9.The Preliminary Study of Application for Lactoperocidase System in Goat Milk and Prolong of Shelf Life;增强山羊乳过氧化物酶体系抗菌活性及延长生乳保鲜期的研究
10.Effect of different Natural Food Preservatives on Storage Effect of Raw Milk不同天然食品防腐剂对生鲜牛乳贮存效果的影响
11.Application of biologic preservative agent in meat products Ⅱ--Lysozyme and Lactoferrin生物防腐剂在肉品保鲜中的应用(二)——溶菌酶和乳铁蛋白
12.Effect of Agricultural Factors on Speed of Rapid Biological Coagulation of Fresh Latex三种农业因素对鲜胶乳快速生物凝固速度的影响
13.undersignated milk混合乳, 收奶站的鲜奶
14.With its gaping maw, hairless body and eyes that sit high on its head, the semiaquatic hippo is one of the most distinctive members of Africa's mammalian menagerie.河马是非洲野生哺乳动物中形象鲜明的一员，体表无毛，有著一张大嘴巴，两只眼睛长在头顶上。
15.A perennial Eurasian herb(Chelidonium majus)having deeply divided leaves, showy yellow flowers, and yellow - orange latex.白屈菜一种多年生欧亚草本植物（屈菜白屈菜属），有全裂的叶子、鲜艳的黄花和橙黄色的乳液
16.Effects of Instantaneous High-pressure on the Activity of Lactoperoxidase in Raw Milk瞬变高压对鲜乳中乳过氧化物酶活性的影响
17.Perfect with white meats, poultry, grilled fish and goat cheese.搭配白肉、类、鱼及婪乳酪味道十分鲜美。
18.The viscidity stabilizers lengthened the solidified time of the fresh latex.粘度稳定剂延长了鲜胶乳的凝固时间。
相关短句/例句
raw milk生鲜牛乳
1.Applying statistical methods to evaluate the hygienic quality of bulk-collected raw milk;广州地区奶牛场生鲜牛乳的质量安全及其影响因素
2.The aim of the research was to contrast the effect of different concentration Lactoperoxidase System(LPS) by exogenous activating on the fresh-keeping of the raw milk.采用外源激活不同组分浓度的乳过氧化物酶体系进行研究,试验分为A,B和C组,各组生鲜牛乳中依次分别加入NaSCN 12,15和20 mg。
3.The paper validated the test range and accuracy of ECLIPSE50 and ECLIPSE100 for testing raw milk antibiotic residue by comparing with TTC method.本文就试剂盒ECLIPSE50和ECLIPSE100两种方法在生鲜牛乳中的抗生素残留检测,与TTC方法进行比较,验证其检测抗生素残留的广度和精度。
3)fresh milk生鲜牛乳
1.The dairy products quality security condition is decided in fresh milk (material milk) the qualitysecurity condition,in view of this question,studied one kind to fast to examine the adulteration using the dairy product fast analysis to the fresh milk method.乳制品质量安全状况在很大程度上取决于生鲜牛乳(原料乳)质量安全状况,针对这一问题,研究了一种利用乳品快速分析仪可以快速检测掺假生鲜牛乳的方法。
4)raw and fresh donkey milk生鲜驴乳
5)Goat's milk生鲜羊乳
6)unpacked fresh milk散装生鲜牛乳
1.For the sake of finding out the quality condition of fresh milk,samples were took from unpacked fresh milk sold in a market of southwest for sensory,physical-chemical and microorganism examination.对四川某市市场上的散装生鲜牛乳进行随机抽样,对乳样品进行感官检验、理化检验和微生物检验。
延伸阅读
鲜乳消毒 杀灭鲜乳中对人体健康有害细菌的措施。目的是使鲜乳成为安全的食品并保藏一个时期不致酸败，同时最大限度地保持鲜乳原来的感官性状和营养成分。乳中常见的致病菌中以结核杆菌对热的抵抗力较强，因此消毒的温度和时间，均以杀死结核菌的有效温度和时间为根据。 大规模的牛乳消毒主要有 3种方法：①低温长时间消毒法。又称保持法，即巴斯德氏消毒法。规定温度为62～65℃，保持30分钟，杀菌效率一般可到99％。由于一部分嗜热菌及耐热性细菌不易杀死，因此经过消毒的乳汁须立即冷却到10℃以下并在此温度下加以保藏。②高温短时间消毒法。规定的杀菌温度和时间为72～75℃、15～16秒钟,或80～85℃、10～15秒钟。此法时间短,且杀菌效果良好,某些嗜热性细菌也能被杀死,还有节约热能和减少设备占地面积等优点，已较普遍地被采用。③超高温瞬间消毒法。规定温度为 130～150℃、保持0.5～2秒钟。由此法生产的杀菌乳,在良好包装下可以冷藏20天。如同时采用无菌包装就成为灭菌乳，不用冷藏可存放3～6个月。 此外，鲜乳消毒还有其他方法如利用超声波、各种射线和紫外线杀菌等，均还不够理想。应用微波消毒的方法也在研究中。
