奶酒,kumiss英语短句,例句大全

奶酒,kumiss
1)kumiss[英]['ku:mis][美]['kum?s]奶酒
1.Study on production process of new fermented kumiss新型低醇奶酒生产工艺的研究

英文短句/例句

1.A drink consisting of milk or cream, sugar, and eggs beaten together and often mixed with an alcoholic liquor such as rum or brandy.蛋奶酒用牛奶或奶油、糖和蛋搅拌而成，通常混有朗姆酒或白兰地等酒的饮料
2.You end up with eggnog all over your costume!到头来，你浑身上下全是蛋奶酒！
3.B Licheniformis, L sake and S cerevisiae were isolated from soil, Xinjiang classical cheese and horse milk drink by different selective medium.用鉴别培养基从土壤、疆传统奶酪和马奶酒中分离出地衣芽孢杆菌、酒乳杆菌和酿酒酵母。
4.refrigerated fountain for beer, milk, water啤酒、牛奶、水冷藏器
5.Fruit punch and cheese pizza.水果酒和奶乳酪比萨饼。
6.He had a glass of milk which laced with rum.他喝了一杯掺酒的奶。
7.a glass of milk laced with rum一杯掺了朗姆酒的奶
8.creme de menthe and cream sometimes with creme de cacao.带有奶味的薄荷酒和有时候带有奶味的可可酒。
9.Take cake and wine to your grandma.把蛋糕和葡萄酒送给你奶奶。
10.such as beer bottles, milk bottles or yoghurt bottles.如啤酒瓶、牛奶瓶或酸奶瓶。
11.Effect of Feeding Fresh Beer Lees on Milk Performance of Milk Cows饲喂鲜啤酒糟对奶牛产奶性能的影响
12.sweetened cream beaten with wine or liquor.加糖的奶油，用葡萄酒或烧酒打起泡沫。
13.A spiced drink of hot sweetened milk curdled with wine or ale.牛奶甜酒一种热的甜牛奶加酒或啤酒制成的香味饮料
14.sweet spiced hot milk curdled with ale or beer.热牛奶加淡啤酒啤酒或香料制成的饮料。
15.spiced hot milk with rum or wine.热牛奶加浪姆酒葡萄酒香料制成的混合饮料。
16.Screening and Identification of Milk Wine Yeast and Development of Distillation Milk Wine乳酒酵母的筛选鉴定和牛奶蒸馏酒的研制
17.I have bread and cheese for lunch, washed down with beer我午餐吃的是面包和奶酪,喝的是啤酒
18.Beer and cheese go well together.啤酒与奶酪一起吃味道很好。

相关短句/例句

milk-koumiss酸牛奶酒
1.There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
3)milk wine type奶酒类型
4)kumiss[英]['ku:mis][美]['kum?s]马奶酒
1.Studies on Biological Properties of Lactic Acid Bacteria from Kumiss;马奶酒乳酸菌的分离及其生物学特性的研究
2.Studies on Biological Activity and Isolation and Identification of Lactic Acid Bacteria in the Kumiss;马奶酒乳酸菌的分离鉴定及其生物活性的研究
3.Use lactic acid fungus choice culture medium MRS,screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.采用乳酸菌选择培养基M RS,从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌,初步鉴定为乳酸菌。
5)Kumys马奶酒
1.The biological dynamic of kumys from Xilinguole pasture of Inner Mongolin were analysed.本研究对锡林郭勒牧区马奶酒进行了生物活性动态变化的分析研究 ,结果表明 ,马奶酒发酵 4 8h～ 96 h期间 ,是发酵菌生长最旺盛的阶段 ,发酵 72 h时发酵菌数达到高峰。
2.In this study the biological dynamic Changes of 18 kumys samples,collected from Xilinguole pasture of Inner Mongolia, Were analysed.本研究从锡林郭勒盟牧区采集马奶酒样品共18个，对其进行了生物活性动态变化的分析，研究结果表明：在马奶酒发酵48－96h期间，是发酵菌乳酸菌和圆酵母菌生长最旺盛的阶段，这期间的72h时发酵菌数达到高峰。
6)soy kefir酸豆奶酒
1.With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out.利用传统酸牛奶酒(Kefir)的发酵剂——开菲尔粒(KefirGrains)制作的发酵剂,对豆奶与牛奶的混合原料进行发酵,采用L16(45)正交试验设计筛选制备酸豆奶酒(一种新型发酵豆奶制品)的最佳发酵条件。