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- Patient have holding capacity to pressure setback. 有耐心，对压力和挫折有承受力。
- High dirt holding capacity, long life, cleanable. 高纳污能力，使用周期长，可重复清洗再生。
- Patient; have holding capacity to pressure and setback. 有耐心，对压力和挫折有承受力。
- Increased squad hold capacity of Falcon Grav Tanks from 1 to 2. 猎鹰坦克现在可以运输两队单位(大好!不怕小丑和女妖靠近不了了!
- Decreased Orbital Relay squad hold capacity from 4 to 3. 从4到3减少了轨道的继电器班船舱容积。
- High pressure effects on fish lipid degradation: Myoglobin change and water holding capacity. 高压对鱼脂类降解的影响:肌红蛋白的变化及其锁水性。
- It exhibited both low water and oil holding capacity respectively 3.62 and 1.28 per g of sample. 水溶性多糖表现出低吸水性和低吸油性;每克样品的吸水性和吸油性分别为3.;62和1
- Abstract： Water holding capacity (WHC) is very important to the yield and the quality of the products processed. 摘 要： 肉制品的保水性对产品的成品率和质量至关重要。
- Water holding capacity (WHC) is very important to the yield and the quality of the products processed. 肉制品的保水性对产品的成品率和质量至关重要。
- Multiple housing lengths give the option of adding additional dirt holding capacity. 多个过滤器长度给予选择加入额外的污垢控制能力。
- Under this optimum dose,the content of free sulfhydryl group decreases,the water holding capacity increases... 在其最适添加量下,面粉中游离巯基含量下降,持水性增加,粉质特性以及成品面条、速冻饺子的品质均得到改善。
- The empirical equation W=ASB was used to fit water holding capacity of four kinds of agricultural soils in loess Plateau. 黄土高原四种主要农业土壤的水分特征曲线并无明显的平台或拐点产生，其关系能够很好地用Garden经验方程(W=AS~(-B))进行拟合。
- Under a constant atmospheric pressure, why decrease in air temperature will lead to decrease in water vapour holding capacity, and thus, increasing its relative himidity(RH)? 为甚麽在空气压力不变情况下,气温下降会使空气盛载水气的能力下降?
- The change of gel strength, water holding capacity and whiteness based on salted eggs under steaming or cooking were investigated. 以腌制成熟的咸鸭蛋为原料,研究蒸煮工艺中不同时间咸蛋的凝胶强度、持水性和白度的变化。
- Furthermore, because of its high water holding capacity rye soluble arabinoxylans weakened the starch aging, prolonged the shelf li... 另外,因其具有较高的持水性,可减缓淀粉老化,延长面包货架期,提高面包品质。
- Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper. 本实验将二者加入低脂猪肉糜中,研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性(WHC)和硬度等方面影响。
- The study evaluated the quality of oat gum batters by its sensory properties, water holding capacity and emulsion stability. 研究了燕麦胶的持水性、持油性和在肉糜中的适宜添加量;通过感官评定、肉糜持水性、乳化性的测定评价了燕麦胶肉糜的品质。
- Effects of proportion of pig lean meat and fat on gel strength,water holding capacity,color,and sensory quality of surimi-based food were studied. 研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
- Speciality: large filtering area, low initial resistance, high air flow, large dust holding capacity, complete droppable. 特性： 过滤表面大；初阻力低;风量大;容尘量高;
- Cherry Valley duck and Sumu duck were worse in water holding capacity and meat tenderness, but better in cooked meat percentage and meat colour, expecially PH Value were the best. 樱桃谷肉鸭、“苏牧”鸭的系水力与剪切力比白羽番鸭、黑羽番鸭低，熟肉率与肉色比白羽番鸭、黑羽番鸭高，而pH值指标上樱桃谷肉鸭最高。
