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| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | ||
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求助两句话翻译
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| 分别比较A工艺、B工艺、C工艺对牛肉品质的影响。结果表明：采用活体发色A工艺在产品质量上能够使得牛肉在相同的加工效果下有毒物质含量最低，在感官方面上赋予了牛肉色泽鲜亮与层次分明的效果！多谢各位大神啦！ |
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sosako
金虫 (著名写手)
- 翻译EPI: 21
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sltmac: 金币+1 2012-05-13 09:54:02
sltmac: 金币+1 2012-05-13 09:54:02
| Process A，B and C were compared as per the beef quality. The results showed that a process of active color makes the beef content of toxic substances under the same processing to give the lowest in the sensory aspects of beef, bright color and the effect of structured product quality. |
2楼2012-05-12 23:01:25
3楼2012-05-12 23:23:13
dobo
金虫 (正式写手)
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sltmac: 金币+1 2012-05-13 09:54:07
sltmac: 金币+1 2012-05-13 09:54:07
| The influences of A, B and C processes on the beef quality are compared separately. The results show that when A process is adopted for the quality control of the beef, the toxic substance content is lowest among the three under the same processing conditions. A process also gives the beef an outlook of saturated, bright and layered color. |
4楼2012-05-12 23:53:27
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sltmac: 金币+1 2012-05-13 09:54:11
失去航标的船: 金币+20, 翻译EPI+1, ★有帮助 2012-05-14 21:47:53
sltmac: 金币+1 2012-05-13 09:54:11
失去航标的船: 金币+20, 翻译EPI+1, ★有帮助 2012-05-14 21:47:53
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Process A, process B, and process C were compared with respect to their effects on beef quality. The results showed that process A (color development for living body) allowed the beef to have the lowest toxic substance content without change in processing effect and imparted bright appearance and clear texture to beef. 希望对你有帮助 |
5楼2012-05-13 00:25:01