本论文主要针对近红外光谱技术检测牛奶成分含量的温度影响因素进行初步研究。
The paper pays specific attention on the primary study on the effect of temperature on the milk constituents'measurement by using near-infrared spectroscopy method.
影响腔室压力和温度的主要因素可以概括为气压和长度直径比。
The main factors that affect the pressure and temperature of the chambers can be summarized as air pressure and L/D.
这篇论文讨论了含水率、温度和时间等因素对 W/O 乳状液流变性的影响。
This paper discusses the influence of water volume fraction, temperature, and time on the rheological properties of W/O emulsion.
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