1)off-flavor异杂味
1.Formation of off-flavors in liquors and its preventing measures;白酒中异杂味产生的原因及防止措施
2.However,the trace components which are responsible for liquor styles and liquor taste are only2%of the full weight and surely including the materials produced liquor off-flavors such as bitterness,odor,sourness,piquancy,astringent taste and grease taste etc.由于这些异杂味的存在不仅破坏了浓香型大曲酒的风格,而且也影响了香气,干扰了口味,破坏了酒体,是名优白酒之大敌。
英文短句/例句
1.To Enhance Safety and Quality Control of Alcoholic Food Analysis of Causes and Solutions of Miscellaneous Taste in Liquor加强酒类食品安全质量控制——剖析白酒中异杂味产生的原因及解决措施
2.Variation Analysis, Correlation between Parents and Offspring and Heterosis on the Contents of Aroma Components in Flue-Cured Tabacco;烤烟香味物质含量的变异、亲子相关及杂种优势分析
3.a peculiar taste, smell, noise, etc怪异的口味、 气味、 噪音等
4." At the compost heap, each layer of waste is covered with a layer of leaves, and a sheet of netting to keep down the smell.堆肥里每一层厨馀,都铺上一层杂草,一格一格规划好的堆肥,都没发出异味。
5.The Interests of Wang Xiao-bo s Essays;有意味的形式——谈王小波杂文的趣味性
6.The Touch of Essay-Sensuous Features of Essay Language;“杂文味”——杂文语言的美感特征
7.Peter, do you smell something funny?彼得,你闻到一些异味吗?
8.Taste: fresh, pleasant and delicately sweet.香味:美妙的花香盒浪漫的异国水果味。
9.Taste: Clean, fruity and complex on the palate, with plenty of finesse and a long finish reminiscent of toast and spices.口感:入口干爽、杂、果味,由烤面包和香料味组成的后味十分悠长。
10.Bouquet: Excellent concentration. Berry nose with vanilla flavours and complex oakiness.气味:气味芳香浓郁,有浆果香及香草味,有复杂的橡木香。
11.To crossbreed or cross - fertilize.杂交繁育,异体受精
12.A Hybrid Finite Element Analysis of Singular Stress Fields around an Irregular Inclusion Corner异形夹杂角端部局部奇异场杂交有限元分析
13.a heterocyclic organic compound with a penetrating odor.一种杂环有机合成物,有刺激味道。
14.magazine of doubtful taste内容不太好的[低级趣味的]杂志
15.but intricate characters are the most amusing.可是最有趣味的还是研究复杂的性格。
16.Special formulated stain and scent remover takes the odour away from a puppy's nose, as well as yours.专用的污渍及异味去除剂可以成功的为你和狗狗去除异味。
17.Study on Anabaena sp. and Its Off-flavor Production and the Time-space Change of Off-flavor Compounds in Chao-hu鱼腥藻生长、产异味特征及巢湖南淝河河口异味时空变化研究
18.The original flavour, complexity refinement come from more than50 single malt flavours.它独创的香味和复杂、致的风格源自50多种单一麦芽威士忌的风味。
相关短句/例句
peculiar smell异味
1.The causation of peculiar smell of pigskin garment leather was discussed, and the preventive measurement was brought forward.分析了猪服装革产生异味的综合原因,提出了预防产生异味的具体措施。
3)odor[英]['?ud?][美]['od?]异味
1.Full-scale treatment of odorous emissions from burley tobacco processing plant;白肋烟加工尾气中异味物质的大规模处理
2.Full-scale test of odor and algae control for the Yellow River water;黄河水异味和藻类控制的生产性试验研究
3.This paper elaborated the necessity of odor removal in the mass living water, lake water, reservoir water and the latest study in this field in the world is discussed.阐述了大生活用海水、中水、湖泊和水库水等水中异味去除的必要性,以及国内外对该技 术的研究进展。
4)off-flavor异味
1.A preliminary study on the relationship between freshwater algae and the off-flavor in fishes;淡水浮游藻类与鱼体异味关系的初步研究
2.Identification of two off-flavor algae and effect of salinity on Dactylococcopsis rhaphidioides;两种异味藻类的筛选及盐度对针晶蓝纤维藻生长的影响
3.Effect of L-carnitine on off-flavor, growth, body muscle composition and some biochemical indexes in common carp;L-肉毒碱对鲤异味、生长、身体组成和某些生化指标的影响
5)Off-odor异味
1.The irradiated off-odor was assessed during the storage time.将茶多酚、芝麻酚、壳聚糖单独以干粉或溶液的形式与猪肉混合均匀,经辐照后低温4℃±1℃冷藏,研究抗氧化剂对辐照异味的影响。
2.During the storage time the irradiated off-odor was assessed.8kGy剂量,低温4℃冷藏,研究包装方式对减轻猪肉辐照异味的影响。
3.The formation mechanism, characteristic ingredients, analytical method of fishy off-odor and their removal technologies were reviewed.本文对水产品中异味的形成机理及其特征成分、异味成分分析的前处理方法和检测技术、水产品中异味的去除方法进行综述,为深入研究水产品中异味的产生机理和成分分析提供一定的参考和借鉴,指出水产品中异味去除技术的发展方向。
6)Off-flavour异味
1.Preliminary study on off-flavour compounds of algae and actinomycete in saline water ponds;寡盐水鱼池藻菌土腥异味化合物研究
2.Based on these studies, the ways how to reduce the production of off-flavour were also found.但在研究开发过程中发现,橙汁经高压处理后会产生一种微弱异味。
延伸阅读
和味牛杂萝卜是广东一道特色小吃,和味牛杂萝卜据说是光绪年间一个居住在光塔寺附近的回族厨师发明的。光塔寺是一座历史悠久的清真寺,附近一带曾是信奉伊斯兰教的回民聚居地。出于宗信仰,伊斯兰教教徒都不吃猪肉,故一个回民厨师就想到在光塔寺附近开了一家牛香店。他用牛肠、牛膀、牛肺、萝卜用加了花椒、八角等五种味料的酱汁慢火炆好几个小时,等牛杂炆透了,而萝卜又吸慢了加入牛杂味的酱汁后,再剪开小块,用小竹签串着醮辣椒酱吃,曰为和味牛杂萝卜,入口回味无穷。此味一出,果然吸引附近的回民甚至非回民都来光顾。于是,善食的广州人都纷纷仿效,和味牛杂萝卜一味流传至今了。常见的和味牛杂有三类,一类是以牛心、牛肾、牛肝于水中白灼入汤的三星汤;一类是牛羊杂汤,和着酸萝卜一起吃;还有一类是剪牛杂,先是把牛肠、牛膀、牛肺在加入香料的汤里煮好,用剪刀剪成一节节的,以竹签串在一起,和煲好的萝卜、韭菜一块吃,吃时再放点酱料。酱料一般蒜蓉辣椒酱、油炸辣椒酱和甜酱三种。