|
關注：1
2013-05-23 12:21
求翻譯：考察了預煮滅酶的條件、打漿時間、增稠劑的選擇、檸檬酸含量、糖濃度、濃縮時間等6個不同因素對木瓜果醬加工工藝的影響。是什么意思？ 待解決
 懸賞分：1
- 離問題結束還有
考察了預煮滅酶的條件、打漿時間、增稠劑的選擇、檸檬酸含量、糖濃度、濃縮時間等6個不同因素對木瓜果醬加工工藝的影響。
問題補充： |
|
2013-05-23 12:21:38
The effects of enzyme inactivation conditions precooked, beating time, the choice of thickener, citric acid content, sugar concentration, concentration time, six different factors on the process of papaya jam.
|
|
2013-05-23 12:23:18
The pre-boiled off in the conditions, pureeing, thickeners, the citric acid content, and sugar concentration, concentration, such as time of 6 different factors papaya jam process.
|
|
2013-05-23 12:24:58
Inspected has boiled in advance extinguishes the enzyme the condition, the beating time, the thickening agent choice, the lemon acid content, the sugar density, the concentration time and so on 6 different factors to the Chinese flowering quince jam processing craft influence.
|
|
2013-05-23 12:26:38
Inspected boils the inactivation of the conditions, beating time, selection of thickeners, sugar and citric acid content 6 different factors such as concentration, concentration and time effects on processing technology of papaya jam.
|
|
2013-05-23 12:28:18
正在翻譯，請等待...
|
湖北省互聯網違法和不良信息舉報平臺 | 網上有害信息舉報專區 | 電信詐騙舉報專區 | 涉歷史虛無主義有害信息舉報專區 | 涉企侵權舉報專區
