| 查看: 581 | 回复: 1 | |||
| 本帖产生 1 个 翻译EPI ，点击这里进行查看 | |||
[求助]
在线求翻译
|
|||
|
论文快完工了，就差个摘要翻译了。。。。求助啊。。。。 摘要 利用酒曲发酵原理酿造糯米酒，并对糯米酒的品质进行鉴定.通过比较不同酒曲添加量对糯米酒品质的影响，试验结果表明，加酒药量为0.5%的甜酒酿味道最香醇，总体品质最好。 |
回复此楼» 猜你喜欢
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有6人回复
-
售一区SCI文章T0P，我:8O.551.O54,科目全,可十急
已经有9人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有3人回复
-
考博求助
已经有3人回复
-
售SCI一区文章，我:8.O.551.O.5.4,科目全,可伽急
已经有5人回复
-
售SCI一区T0P文章，我:8.O.55.1.O.5.4,科目全,可+急
已经有4人回复
-
售SCI一区T0P文章，我:8.O.55.1.O.5.4,科目全,可+急
已经有5人回复
-
售SCI-T0P文章，我:8O.5.5.1.O.54,科目齐全,可+急
已经有9人回复
-
售一区SCI文章T0P，我:8O.551.O54,科目全,可十急
已经有9人回复
-
售SCI一区T0P文章，我:8.O.55.1.O.5.4,科目全,可+急
已经有10人回复
【答案】应助回帖
★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★ ★
he286448110: 金币+25, 翻译EPI+1, ★★★很有帮助 2013-05-19 23:04:13
he286448110: 金币+25, 翻译EPI+1, ★★★很有帮助 2013-05-19 23:04:13
|
Abstract The glutinous rice wine was brewed with the help of yeast fermentation principle, and the quality of the glutinous rice wine was identified. The effect of quality of glutinous rice wine was identified by comparing different addition of the yeast, results of the trial showed that when the addition of yeast was 0.5% ,the glutinous rice wine has the most exquisite taste, the overall quality was the best. |
2楼2013-05-19 20:26:48
10