The condensed liquid of phytoprotein beverage made from hazelnut was studied in this paper.
对以榛子为主要原料的植物蛋白饮料主剂进行了研究。
The reason for damage to formation caused by strong alkalinity of steam - condensed liquid was discussed .
探讨了注蒸汽过程中蒸汽凝析液的强碱性对碱敏油藏造成较大伤害的原因。
The theological properties of condensed liquid were studied and the condense conditions were achieved by the analysis of viscosity and concentration multiple.
从粘度、浓缩比等指标研究了榛子主剂的流变学特性,并确定了主剂的浓缩工艺条件。
Normally this is used for a reaction in the condensed phases and liquid usually.
通常它是用于凝聚态,液体相的反应,这是一个恒压量热计。
应用推荐