术语“馕”的详细信息
| 数据项 Items | 术语信息 Info. |
|---|---|
| 汉语术语编号 Term No. | 85000570 |
| 所属学科 Subject | 民族学 Ethnology |
| 汉语术语词性 POS | n. |
| 汉语术语分词 Segmentation | 馕/ |
| 汉语术语长度 Length | 1 |
| 关联术语表达 Association | |
| 搭配信息 Collocation | |
| 编纂人 Compiler | 江娜 |
| 编纂日期 Date of Compilation | 2016-06-12 00:00:00 |
汉英语境1
英译术语:
baked crust
汉语语境:
加工工艺对馕制品丙烯酰胺含量影响研究：结果表明随着馕厚度的增加丙烯酰胺含量逐渐减少，随着面胚醒发时间的延长馕制品中丙烯酰胺含量逐渐减少，烘烤温度在 120℃-200℃之间时馕制品中丙烯酰胺含量逐渐增加，随着烘烤时间的延长馕制品中丙烯酰胺含量先增后减，随着加油量的增加馕制品中丙烯酰胺含量逐渐增加。
英语语境:
Processing technology impact on acrylamide levels called nang products research: the results showed that with the increase of thickness of called nang acrylamide content gradually reduce, as the extension of dough wake time called nang acrylamide content in products gradually reduce, baking temperature between 120 ℃ to 200 ℃when called nang acrylamide content in products increase gradually, as the extension of baking time called nang acrylamide content in the products first increased then decreased, with the increase of amount called nang acrylamide content in products increased gradually.