10. The best carbon source is glucose, and the best nitrogen sources are peptone, beefextract paste and wheat bran. The most favorable ratio of C/N is 40: 1.
结果表明:最适宜的碳源是葡萄糖,最适宜的氮源是蛋白胨、麦麸、牛肉膏,最适宜的碳氮比是40:1。
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11. The experimental results showed that the actions of all the five factors to the bio wave growth were extremely remarkable, and the order was agar, peptone, sucrose, beefextract, yeast extract.
12. Moreover, single use of beefextract peptone medium combined with spread plate count method to measure the quantity of aerobic bacteria could not reflect the real status of aerobic bacteria in pits.
单纯用牛肉膏蛋白胨培养基结合平板涂布计数法测定好氧细菌数量,不能真实反映窖内好氧细菌的真实情况。
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13. But he admitted there could be side effects as scientists still work out how much of an effect the garlic extract has on the actual taste of beef and milk.
但他坦称这一方案会有一些副作用,目前科学家们仍在研究大蒜提取物对牛肉和牛奶的味道会产生多大影响。
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14. The seasoned beef, carne asada steak, spicy shredded chicken, and even the rice all include autolyzed yeast extract (hidden MSG).
15. The result showed that the optimumcarbon sources were glucose, fructose, brown-sugar, lactose and the nitrogen sources werepeptone, wheat- bran, beef- extract paste, yeast-extract paste.
结果表明,适宜的碳源是葡萄糖、果糖、红糖、乳糖,适宜的氮源是蛋白胨、麦麸、牛肉膏、酵母膏;
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16. Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavor in cooking, and to make broth for drinking.
肉膏是对肉的高度精炼提取物,通常是从牛肉中提取。它是用来烹调中添加肉的风味,并制作含肉味的汤。
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17. Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.
本文介绍了牛肉挥发性成分的提取方法、牛肉香气成分组成以及牛肉香精的开发。
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18. Extract methods of odor-active compounds in beef , odor-active compounds and development of beef flavor were introduced in this paper.