EE
食品词典中的关于EE的专业释义： | |
英文名称 | 中文名称 |
| 4-methyl-5-thiazoleethanol | 4-甲基-5-噻唑乙醇，4-甲基-5-羟乙基噻唑 |
| 4-methyl-5-thiazoleethanol acetate | 4-甲基-5-噻唑乙醇乙酸酯 |
| Abutilon indicum(L.)Sweet | 磨盘草 |
| accelerated cheese ripening | 干酪快速成熟 |
| accelerated freeze dryer | 速冻干燥机 |
| accelerated freeze drying | 快速冷冻干燥 |
| acelerated freeze drying(AFD) | （食品的）加速冷冻干燥 |
| acetylated hydrogenated cottonseed glyceride | 乙酰化氢化棉子油甘油酯 |
| acid brilliant green BS | 酸性亮绿BS |
| acid cheese curd | 制干酷的酸性凝乳 |
| acid curd cheese | 酸凝乳干酷 |
| acid degree value | 酸度值；ADV值 |
| acid free | 无酸 |
| acid green | 酸性绿 |
| acid(-degree)value | 酸值 |
| AFD(acelerated freeze drying) | （食品的）加速冷冻干燥 |
| agar deep culture | 琼脂深层培养 |
| agar weed | 石花菜 |
| aged cheese | 成熟干酪 |
| agitation speed | 搅拌速度 |
| 更多专业词汇>> | |
参考词典中EE的常规释义：
基本释义
- =Early English 早期英语
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