1) pimelosis,fatty degeneration
脂肪化
2) lipid oxidation
脂肪氧化
1.
Inflence of light sources and intensity on lipid oxidation and color changes in pork;
光源和光照度对猪肉脂肪氧化程度和色泽变化的影响
2.
The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;
高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响
3.
Factors of affecting lipid oxidation of cooked meat products by irradiating;
影响熟肉制品辐照所致脂肪氧化因素分析
3) fat oxidation
脂肪氧化
1.
Study of Regulation of Skeletal Muscle Fat Oxidation during Exercise in Humans;
运动过程中人体骨骼肌脂肪氧化调节的探讨
2.
Research on sensory evaluation and fat oxidation degree of Muslim mutton in different temperatures
不同贮藏温度下清真羊肉脂肪氧化的研究及感官检验
3.
The POV value indicates that the degree of fat oxidation of fermented sausage by Lactobacillus brevis is clearly lower than by natural fermentation, this accords with the characteristic of Chinese style sausage and demand of green and healthy of food.
2发酵生产香肠,测定了发酵香肠的过氧化物值和pH,并对感官进行了评定,试验获得了理化和感官指标优良的产品,产品的过氧化物值表明接菌发酵香肠比自然发酵香肠的脂肪氧化程度明显偏低,符合中式发酵香肠的特点和食品绿色健康的要求。
4) sulfureted fatty
硫化脂肪
1.
The effects of several sulfureted fatty and phosphorous type additives on the biodegradability of rapeseed oil are investigated by taking the refined rapeseed oil as base oil.
以精制菜籽油为基础油,考察了几种硫化脂肪添加剂和磷系添加剂P120的加入对其生物降解性能的影响。
2.
The effect of several sulfureted fatty and phosphorous type additives on the biodegradation of refined rapeseed oil was investigated.
以精制菜子油为基础油,考察了几种硫化脂肪添加剂和磷系添加剂对其生物降解性能的影响。
5) fat liquefaction
脂肪液化
1.
Clinical healing of fat liquefaction in abdominal incisions by two approaches;
两种方法处理腹部手术切口脂肪液化的疗效观察
2.
Objective To investigate the reason and treatment of fat liquefaction in abdnominal section Methods Retrospective analysis was made on the clinical data of fat liquefaction in abdnominal section from September 2004 to June 2007.
目的:探讨腹部切口脂肪液化的原因及处理。
3.
Objective: Review the treatment and prevention of fat liquefaction of incision.
目的综述手术切口术后脂肪液化的研究进展;方法通过查考文献,总结腹部切口脂肪液化的病因病理,临床表现,预防处理及中西医治疗方法的研究发展,以服务于临床及科研。
6) fat necrosis
脂肪液化
1.
Analysis of 21 examples of iodophor combined with infrared ray in curing fat necrosis of the abdominal incision;
碘伏联合红外线治疗妇产科腹部手术切口脂肪液化21例
2.
Objective:To explore the risk factors of fat necrosis in pectoralis major myocutaneous flaps.
<正>目的:探讨胸大肌肌皮瓣术后发生脂肪液化的相关危险因素。
补充资料：氢化牛脂脂肪酸与乙氧基化二乙二醇的酯化物
CAS：72854-19-4
分子式：(C4H10O3·C2H4O·W99)x
中文名称：氢化牛脂脂肪酸与乙氧基化二乙二醇的酯化物
英文名称：Fatty acids, tallow, hydrogenated, esters with diethylene glycol, ethoxylated
分子式：(C4H10O3·C2H4O·W99)x
中文名称：氢化牛脂脂肪酸与乙氧基化二乙二醇的酯化物
英文名称：Fatty acids, tallow, hydrogenated, esters with diethylene glycol, ethoxylated
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条