Mr Egg pain. Miss | lactic acid.
蛋疼先生。|乳酸小姐。
The amino acid composition are similar to egg albumin.
其氨基酸组成配比均与鸡蛋相似。
The effect of extrusion parameter with a twin-screw extruder on the color, soluble protein and amino acid of egg yolk powder was investigated.
采用双螺杆挤压膨化机对蛋黄粉进行加工，研究挤压工艺对蛋黄粉挤压产品色泽、可溶性蛋白质和氨基酸的影响。
In both the Acid Bessemer and Basic Bessemer processes molten pig iron is refined by blowing air through it in an egg-shaped vessel, known as a converter, of 15-25 tonnes capacity.
在这两种酸贝塞麦和基本贝西默过程熔融生铁是完善吹空气通过它在一个鸡蛋形的船只，被称为A转换器，在15 - 25万吨的能力。
Using whole egg and milk as the main raw materials, we develop a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavour of egg.
以全蛋和牛乳为主要原料，研制出一种营养丰富、均衡、有鸡蛋风味的乳酸饮料。
The result showed the different acid and alkali additives had the different influence on the NaCl content of salted egg. The quality of the salted egg was improved by two phases techniques.
结果显示：不同的酸、碱添加剂对缩短咸蛋加工时间有不同的影响，并通过采用二段式加工工艺使咸蛋品质得到很大提高。
Objective: to observe the inhibitory effect of anti-streptococcus mutants Hen egg yolk (IgY) on production of acid by streptococcus mutants.
目的探讨不同龋敏感者变异链球菌临床分离株的生物膜形成和产酸能力。
The egg-shaped fruit of this plant, having a green rind and acid juice used as flavoring.
莱檬树蛋形果实，绿色外皮、汁酸，可用作调料。
Objective: to observe the inhibitory effect of anti-streptococcus mutants Hen egg yolk (IgY) on production of acid by streptococcus mutants.
目的：观察不同糖源对变形链球菌(变链)生长产酸的影响。
By adding vinegar egg-juice to the course of working of baked food, the traditional baked food can be caused to be rich in biological polypeptide compound amino acid and calcium at lower cost.
通过在焙烤食品加工过程中加入醋蛋液，可以较低的成本使传统的焙烤食品富含生物复合多肽氨基酸和钙。
Tomato egg flower laver acid seafood choose!
蕃茄蛋花紫菜酸辣海鲜任选！
Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk.
本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。
Using apple, egg-yolk and milk as the main raw material, developed a kind of lactic acid beverage with rich nutrition, equilibrium in nutrients and retaining the flavor of egg yolk.
本实验以苹果、蛋黄和牛乳为主要原料，研制出一种营养丰富、均衡、有蛋黄风味的乳酸发酵饮料。
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