杀菌/渗透增加蛋白 Bactericidal/permeability increasing protein
杀菌/渗透增强蛋白 bactericidal/permeability-increasing protein
为杀菌增透性蛋白 BPI ; bactericidal permeability-increasing protein
杀菌渗透增强蛋白 MUBPI ; BPI
杀菌/渗透-增强蛋白 bactericidal/permeability-increasing protein
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried egg whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
“蛋制品”包括整个鸡蛋，蛋白，蛋黄和多种多样混合鸡蛋成分的用于加工和巴氏杀菌的产品，它们会以液态，冰冻或者干制的形式出现。
Egg products include whole eggs, whites, yolks and various blends with or without non-egg ingredients that are processed and pasteurized and may be available in liquid, frozen, and dried forms.
干蛋白是通过干燥的形式在指定时间和温度下用巴氏杀菌处理的。
Dried whites are pasteurized by heating in the dried form, again for a specified time and at a minimum required temperature.
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