风味的例句大全

The article mainly overviews the research advance of aroma precursors-fatty acid in chicken meat.

本文重点综述了鸡肉中重要的风味前体物质 - 脂肪酸的研究进展.

Hele buckwheat noodles, with China's characteristics of the local flavor snack.

荞面饸饹, 是我国具有地方特色的风味小吃.

Fermented milk has distinct flavors and aromas, depending on incubation conditions and the microbial inocula used.

发酵乳制品具有与众不同的风味与香气, 这主要取决于微生物的培养条件及所使用的接种方法.

Not every Bread has real Butter. Enjoy the indulgent taste of one that does.

不是每个面包都有真正的黄油. 请品尝一种具有真正黄油风味的面包.

Kumquat produced in GuangXi has special flavour heat, treat and clear sore throat and cure indigestion.

广西金桔风味独特,具有清热解毒 、 嗓润肺,可治咽喉疼痛、化不良等疾症,是天然的绿色保健果品.

The traditional Neapolitan cake of chocolate and almonds, decorated with icing sugar.

以冰糖粉作点缀,传统的那不勒斯风味巧克力杏仁蛋糕.

Hongyang kiwifruit was the first red meat breed in the world.

红阳猕猴桃是国内外首个红肉型新品种,因其肉质好、风味佳而受到消费者好评.

The impact of the kilning temperature on malt quality and beer flavor was studied.

研究了焙焦温度对麦芽品质及啤酒风味的影响.

Many of the Zagreb restaurants offer various specialties of national and international cuisine.

萨格勒布的很多餐馆提供不同风味的特色菜,有本地特色美食,也有各国佳肴.

The product showed low calorie , plentiful nutrient contents and favorable taste.

该产品具有低热量、营养丰富、风味独特等特点.

Loquat fruIt'soft and juicy, moderately and sour flavor good.

枇杷果肉柔软多汁, 甜酸适度,风味甚佳.

A tart filled with layers of sponge soaked with liqueur and topped with slices of apple.

意大利利口酒风味蛋糕表面铺满片片苹果,外面还有一层新鲜果冻.

They give the product good taste and make It'suitable used as leavening agents.

它们赋予产品良好的风味,适于作食品发酵剂.

Using leaven of this culture liquid , we prepared the acid fermentation carrot juice with high quality.

以此培养液为发酵剂,对胡萝卜汁进行发酵,即可制得色泽纯正 、 风味优良、质地细腻的乳酸发酵胡萝卜汁.

There's no mistaking the eastern flavour of the food...

那种食物就是东方风味，绝对错不了。

Peggy: I was thinking that we could eat Middle Eastern food tonight.

我在想我们今天晚上可以吃中东风味的晚餐.

Bad flavor in milk could produce because of microorganism and physiochemical reason.

由于加工过程中微生物和理化的原因,容易使乳制品产生不良风味.

The influence mechanism of the fermentation on beer flavour was discussed in this article.

主要阐述了由于发酵作用而产生的影响啤酒风味的形成机理.

Flavour , organoleptic quality and shelf-life of bread made by different process with different yeast was discussed.

探讨了使用不同酵母和不同发酵工艺,对面包的风味 、 感官质量和保鲜期的影响.

The functional properties, flavor and nutrition of decolorized hydrolysates obtained from porcine hemoglobin were studied.

研究了脱色猪血红蛋白酶解产物的功能性 、 风味和营养特性.