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- Anhydrous milk fat - Determination of peroxide value (Reference method ) 无水奶油过氧化值的测定(参照法)
- anhydrous milk fat 无水乳脂肪,脱水乳脂肪
- Want to Buy Butter 82% Milk Fat. 欲购买奶脂含量为82%25的黄油。
- Milk fat products - determination of water content - Karl Fischer method. 乳脂制品。水含量的测定。卡尔。
- Sugar, Milk Fat , Bengal Gram Flour, Wheat Flour, Cardamom, Pistachio, Almond. 糖;乳脂、孟加拉克面粉、小麦粉、豆蔻、开心果、杏仁.
- The exocytosis of milk fat may be related to its high lysolecithin content. 乳脂的外吐,可能与它溶血卵磷脂含量有关。
- Short-chain acids in milk fat are selectively associated with the sn- 3 position. 乳脂肪中短链脂肪酸有选择地连接在sn-3位。
- The milk fat percentage of 327 Chinese-Holstein dairy cows on the Xining Dairy Farm was determined. 对西宁奶牛场327头中国荷斯坦泌乳奶牛的乳汁进行乳脂率测定。
- The hardness of milk fat decreases with an increase, in. the proportion of oleic acid: the iodine value (IV) gives an index of this. 脂肪硬度随油酸含量增加而减少：碘值（iv）可以给出这一变化的指数。
- Oxidation of milk fat may occur at the double bonds in the unsaturated fatty acids, giving rise to undesirable flavours (see Flavours). 不饱和脂肪酸的双键易发生氧化反应,并产生不良气味。
- Butyric acid in particular accounts for about 4% of the fatty acids in milk fat but is not found in any other natural fat. 酪氨酸占牛乳中总脂肪酸的4%25。而在其它天然脂肪中并不含有酪氨酸。
- The distribution of the fatty acids in milk fat varies considerably with the seasons, mainly as a function of changes in diet. 乳脂肪中脂肪酸的分布随季节变化有所不同,主要与膳食变化有关。
- Supplemented 12g/cow/d and 6g/cow/d rumen by-pass Met could increase the rate of fat, increased milk fat respectively 2.68%(P>0.05) and 9.82%(P<0.05). 补饲12g/cow/d过瘤胃蛋氨酸乳脂率提高2.;68%25(P>0
- The test showed the reason of oxidation of milk fat in the dry-mixed infant. formula Thus, an effective measure has been presented. 本文阐述的实验．查明了干混法生产的婴儿配方乳粉，短期内出现脂肪氧化的原因，并提出有效的解决办法。
- But then the milk fat content is relatively lower, no problem, just add urea/vegetable oil/washing powder at the correct percentage. 但是这样一来脂肪含量相对下降了，也有办法，把尿素和植物油/洗衣粉按比例添加就可以了。
- Conjugated Linoleic Acid (CLA) was a new functional fatty acid, mainly existed in milk fat and meat fat of ruminant animals. 摘要共轭亚油酸(CLA)作为一种新型的功能性脂肪酸，其主要存在于瘤胃动物的乳和肉的脂肪中。
- This article mainly summarized the structure,physiological functions of CLA and progress on synthesising and rugulating CLA in milk fat. 本文主要阐述了CLA的结构、生理作用和调控乳中CLA合成的研究进展。
- Conjugated linoleic acids(CLA) are functional food components of milk fat that may have positive effects on human health and disease prevention. 乳脂肪受日粮因素的调控的可塑性大,CLA是乳脂肪中的一种微量不饱和脂肪酸,影响乳脂肪的物理和生物学特性。
- Animal foods are the most important sources of CLA,then regulating CLA in milk fat is becoming to the hot spot of reseach for the past few years. 而动物食品是CLA的重要来源,通过调控提高牛乳中CLA的含量,近年来成为研究的热点。
- The milk crude protein and SCC had significant difference (P<0.05), the milk fat percentage, lactose and DM were not different (P>0.05) between the experiment and contrast groups. 乳蛋白率和体细胞数与对照间差异显著(P<0.;05)，乳脂率、乳糖率和干物质含量与对照差异不显著(P>0
