座与石的颜色配比，要天然、调和，构成共同的风格。

And the ratio of the color of the stone, to natural, harmonic, constitute a common style.

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实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。

This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.

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讨论了黄铜表面着巧克力色的工艺流程、着色原理、着色方法及药液配比对颜色的影响。

The technical flow about coloring chocolate up brass's surface, elements of coloring and methods of coloring and the influence on color about the proportion of materials are discussed.

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