焦 [jiāo]
食品词典中的关于焦的专业释义： | |
英文名称 | 中文名称 |
| 2-ethylpyromeconic acid | 2-乙基焦袂康酚，乙基麦芽酚 |
| 2-methyl pyromeconic acid | 2-甲基焦康酸 |
| acid-proof caramel | 耐酸焦糖 |
| allyl pyromucate | 焦黏酸烯丙酯，糖酸烯丙酯 |
| ammonia caramel | 氨法焦糖 |
| anxiety | 焦虎，不安 |
| Aspergillus ustus | 焦曲霉 |
| birch tar oil | 桦木焦油 |
| burned sugar | 焦糖 |
| burned taste | 焦味，焦糊味 |
| burnt | 烧过的，烧焦的，比原来颜色较深的 |
| burnt alum | 焦明矾 |
| burnt ammonium alum | 焦铵明矾 |
| burnt flavour | 焦味 |
| burnt particles | 焦（粉）粒 |
| burnt sugar | 焦糖，焦化糖 |
| burnt sugar colouring (caramel colouring ) | 焦糖色 |
| calcium acid pyrophosphate | 酸式焦磷酸钙 |
| calcium dihydrogen pyrophosphate | 酸性焦磷酸钙，酸性磷酸钙，焦磷酸二氢钙 |
| calcium pyrophosphate | 焦磷酸钙 |
| 更多专业词汇>> | |
参考词典中焦的常规释义：
基本释义
- burnt
scorched
worried
anxious
鲁公网安备 37060202000128号