Evaluationg the uncertainty in determination of SO_2 in white granulated sugar by pararosaniline hydrochloride method;
鹽酸副玫瑰苯胺法測(cè)定白砂糖中SO_2的不確定度評(píng)定
Grey Relational Grade Analysis for the Factors Infulencing White Granulated Sugar Ash in Sulphitation Sugar Mill;
白砂糖灰分影響因素的灰色關(guān)聯(lián)度分析
Study on near infrared spectrum pretreatment of on-line white granulated sugar determination
在線檢測(cè)白砂糖近紅外光譜的預(yù)處理方法研究
According to the principle of HACCP,and combining with the manufacturing of sugar by sulphitation process,this paper discusses the application of HACCP to the manufacturing of sugar by sulphitation process.
根據(jù)食品安全HACCP管理系統(tǒng)的原理,結(jié)合亞硫酸法生產(chǎn)白砂糖的工藝流程,分析亞硫酸法白砂糖生產(chǎn)過(guò)程中可能存在的危害因素,確立相應(yīng)的HACCP關(guān)鍵控制點(diǎn)及判斷依據(jù),建立可操作的HACCP監(jiān)控措施和糾偏措施,以及亞硫酸法白砂糖生產(chǎn)HACCP文件和記錄,以規(guī)范白砂糖的生產(chǎn)管理,提高白砂糖產(chǎn)品的質(zhì)量。
Results show that jelly made from 12% sugars, 20% syrup, 0.
試驗(yàn)證明:以12%白砂糖、20%高果糖漿、0。
A solid phase extraction-high performance liquid chromatography method for the determination of acrylamide in sugar was developed.
建立了固相萃取-高效液相色譜法測(cè)定白砂糖中丙烯酰胺助劑殘留的方法。
Inference for Change of Product Quality by LayerDissolving of White Sugar;
白砂糖分層溶解推測(cè)產(chǎn)品質(zhì)量變化原因的研究
Inquiring into Method of Buffer Solution to Determine Colour of White Sugar;
緩沖溶液法測(cè)定白砂糖色值的探討
The sections of white sugar crystal were observed and studied with ScanningElectron Microscope and Energy Dispersive X-ray Analysis System.
用掃描電鏡、能譜儀對(duì)白砂糖晶體剖面作觀察研究，發(fā)現(xiàn)蔗糖晶體內(nèi)有獨(dú)立的包裹體存在，對(duì)包裹體進(jìn)一步觀察分析發(fā)現(xiàn)，包裹體是由許多雜質(zhì)微團(tuán)所組成，包裹體內(nèi)無(wú)機(jī)雜質(zhì)的ｗｔ％為Ａ１５１。
Study on Affecting Factors in Measuring the Color of Granulated White Sugar;
白砂糖色值測(cè)定方法的影響因素研究
Research and Analysis the Methods for Determination the SO_2 Content in White Granulated Sugar;
白砂糖中二氧化硫測(cè)定方法的分析及探討
Study on the Residue of Polyacrylamide in White Granulated Sugar;
白砂糖產(chǎn)品中聚丙烯酰胺助劑殘留的研究
Study on near infrared spectrum pretreatment of on-line white granulated sugar determination
在線檢測(cè)白砂糖近紅外光譜的預(yù)處理方法研究
Characteristics and automatizing upgrading of manual centrifuge for granulated-sugar
白砂糖手動(dòng)離心機(jī)的特點(diǎn)及自動(dòng)化技術(shù)升級(jí)
Soybean, Milk, Sugar,Maltose Syrup, Whole Milk Powder, Calcium Carbonate,Edible Salt.
大豆、牛奶、白砂糖、麥芽糖將、全脂奶粉、碳酸鈣、食用鹽。
Charge Mixture：Polished glutinous rice powder, polished round-grained rice powder, red bean sand, white granulated sugar, plant oil, candied date, peach kernel, Guaren, cherry, Raisin.
配料：糯米粉、梗米粉、紅豆沙、白砂糖、植物油、蜜棗、桃仁、瓜仁、櫻桃、葡萄干。
Suitable for packing white sugar. Peanuts, Seasoning powder etc.
適用于包裝白砂糖，方便面調(diào)味料，沖劑，味精，三合一麥片，花生，瓜子等。
The best formulation is the Eucommia ulmoides leaves juice dilution 1500%, lemon sour 0.04%, 4% of refined cane sugar, honey 0.6%;
最佳配方為杜仲汁稀釋15倍、檸檬酸0.04%、白砂糖4%、蜂蜜0.6%;
Studies on Component Determination of Acid Floc in Plantation White Sugar and Floc Fast Test Method;
白砂糖中酸性絮凝物的成分分析及快速測(cè)定的研究
Research of the therapy for the front-Leg abscess by means of the main concealed-vein ligation and outer-sprending with granulated sugar;
大隱靜脈結(jié)扎及白砂糖外敷治療脛前潰瘍療效觀察
Model Optimization and Stability of Near Infrared Diffuse Reflection Spectroscopy Analysis of White Granulated Sugar
白砂糖近紅外漫反射光譜分析的模型優(yōu)化與穩(wěn)定性
Real-time Monitoring the Quality of Granulated Sugar by Near Infrared Spectroscopic Technique
近紅外光譜技術(shù)用于白砂糖質(zhì)量的實(shí)時(shí)監(jiān)測(cè)研究
Yes, these are all real cakes, made from flour and eggs and frosting. No plastic models here.
是的，他們?nèi)渴钦嬲牡案猓怯妹婧碗u蛋和白砂糖做成的，并不是塑料模型?。?/p>
Determination of Sulfite in White Granulated Sugar by Triethanolamine Sampling-pararosaniline Hydrochloride Spectrophotometry
三乙醇胺吸收—鹽酸副玫瑰苯胺分光光度法測(cè)定白砂糖中的二氧化硫
In a food processor fitted with the dough blade, combine the yeast, sugar, flour, salt and baking soda. Combine the hot buttermilk and shortening.
把酵母，砂糖，面粉和鹽放到攪拌盆里。把熱白脫奶和白油混合。
Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in3 batches until the mixture stands in stiff peaks.
把蛋白和檸檬汁或是白醋打至起粗泡，剩下的砂糖糖分3次加入，打至中性發(fā)泡呈硬挺狀。
Add sugar a little at a time; continue beating until whites are glossy and stiff.
然后慢慢加入砂糖，每次加入少許，繼續(xù)攪打至蛋白呈現(xiàn)干性發(fā)泡。
sift sugar on [over] a cake
把砂糖篩撒在蛋糕上