| 查看: 633 | 回复: 4 | ||
| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | ||
your2007至尊木虫 (著名写手)
|
[求助]
帮忙润色下英文谢谢
|
|
|
milk fat, protein, total solids (Ts) and non fat solids (NFS) contents were related by high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). Whereas , milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness. 审稿人觉得这里用词不妥，比如whereas 求达人帮帮改下这个句子，谢谢 |
回复此楼» 猜你喜欢
0703求调剂383分
已经有9人回复
-
求调剂
已经有8人回复
-
化学调剂求助
已经有7人回复
-
一志愿哈尔滨工业大学085600英一数二337分求调剂
已经有12人回复
-
085600，320分求调剂
已经有16人回复
-
一志愿211，化学学硕，310分，本科重点双非，求调剂
已经有12人回复
-
0703化学调剂325分
已经有10人回复
-
085600，321分求调剂
已经有12人回复
-
化学357分，考研调剂
已经有12人回复
-
一志愿南昌大学，085600，344分求调剂
已经有8人回复
|
本帖内容被屏蔽 |
2楼2013-01-15 16:59:08
your2007
至尊木虫 (著名写手)
- 翻译EPI: 1
- 应助: 5 (幼儿园)
- 金币: 22507.1
- 红花: 8
- 帖子: 2517
- 在线: 324.4小时
- 虫号: 710330
- 注册: 2009-02-27
- 专业: 微生物遗传育种学
辛苦你了 真诚感谢~ 
3楼2013-01-15 17:02:18
nwsuafliu
木虫 (著名写手)
- 翻译EPI: 144
- 应助: 42 (小学生)
- 金币: 2406.9
- 散金: 1449
- 红花: 18
- 帖子: 1437
- 在线: 315.6小时
- 虫号: 136928
- 注册: 2005-12-17
- 专业: 作物分子育种
【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★
your2007: 金币+10, 翻译EPI+1, ★★★很有帮助, 3q 2013-01-15 21:06:01
your2007: 金币+10, 翻译EPI+1, ★★★很有帮助, 3q 2013-01-15 21:06:01
| The milk fat, protein, total solids (Ts) and non fat solids (NFS) contents exhibited high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). In addition, milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness. |
4楼2013-01-15 17:12:09
qfzcom
铁杆木虫 (著名写手)
- 翻译EPI: 40
- 应助: 34 (小学生)
- 贵宾: 0.062
- 金币: 4748.6
- 散金: 56
- 红花: 8
- 沙发: 11
- 帖子: 2122
- 在线: 207.6小时
- 虫号: 2081714
- 注册: 2012-10-23
- 专业: 环境工程
【答案】应助回帖
★ ★ ★ ★ ★
your2007: 金币+5, ★有帮助, 3q 2013-01-15 21:06:16
your2007: 金币+5, ★有帮助, 3q 2013-01-15 21:06:16
|
milk fat, protein, total solids (Ts) and non fat solids (NFS) contents were related （with ）high positive correlation (r > 0.8) with yoghurt hardness, gumminess and chewiness. Meanwhile, the protein content and yoghurt hardness were strongly correlated (r = 0.99). Also， milk fat, protein, Ts and NFS contents were correlated (r > 0.80) with cohesiveness 这几句话应该是相联系的，或者说是承接的关系 |
5楼2013-01-15 17:19:55
