Systematical study has been carried out on thermobarogeochemical features of inclusions, and homogenization temperature, salinity and pressure were obtained.
研究了包裹体的温压地球化学特征，获得了包裹体的均一温度、盐度和压力。
The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied.
本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。
The effects of pressure and temperature of homogenization on quality of pumpkin-powder were studied.
研究了均质压力和温度对南瓜粉质量的影响。
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