Chinese Liquor

[ˌtʃaɪˈniːz ˈlɪkə(r)]
  • Chinese Liquor
  • 网络

    中国白酒

纠错 数据更新时间:2026-04-18 17:52:31
1、

Study on Functional Composition in Chinese Liquor& Tetramethylpyrazine

中国白酒中健康功能性成分四甲基吡嗪的研究

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2、

Study on the application of immobilized yeast in in Chinese liquor fermentation

固定化酵母在清香型白酒发酵的应用研究

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3、

Product Combined with Science and Culture& A View on the Development Orientation of Chinese Liquor

一种科技与文化的产物&也谈中国白酒的发展方向

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4、

Mechanism of Chinese Liquor Aroma Substance Formation and Regulation of Brewing Technology

中国白酒香味物质形成机理及酿酒工艺的调控

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5、

Design of continuous distillation equipment for Chinese liquor production by solid-state fermentation

固态发酵法生产白酒的连续蒸馏设备的设计

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6、

Study on Fractional Change in Process of Traditional Distillation of Chinese Liquor

白酒固态蒸馏中馏分变化的研究

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7、

Reflecting on the Technical Standard of Chinese Liquor Qualification

关于对中国白酒质量技术标准的思考

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8、

Study on the Application of Immobilized Yeast in Chinese Liquor Production

固定化酵母菌在白酒生产中的应用研究

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9、

Comprehension and Academic Discussion on Flavor Styles of Chinese Liquor

对于白酒香型的认识与学术性探讨

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10、

Would you like some Chinese liquor, Harry?

你来点中国白酒好吗, 哈里?

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11、

The Core Competence of Chinese Liquor Industry

中国白酒业的核心竞争力研究

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12、

The Chinese liquor industry has a long history.

白酒业是我国的传统行业,历史悠久。

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13、

The Operation Line Equation of Distillation of Chinese Liquor

固态法白酒甑桶蒸馏的操作线

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14、

A Preliminary Study on Chinese Liquor Culture

浅谈中国的酒文化

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15、

The Beauty in Simplicity of Packing Design over Chinese Liquor

中国酒包装设计朴素美的研究

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16、

The harmony beauty of Chinese liquor comes from its internal quality.

中国白酒中的和谐美主要来自于其内在品质。

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17、

Study on the processing technology of novel sacchariferous starter for Chinese liquor

新型白酒糖化发酵剂的制作工艺研究

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18、

Chinese liquor industry is a traditional and competitive industry in China.

白酒行业是我国的传统行业,也是竞争十分激烈的行业。

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19、

Application of Gas Chromatography in Chinese Liquor Analysis: Current Status and Historical Overview

气相色谱法在白酒分析中的应用现状与回顾

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20、

The Development in Chinese Liquor Analysis

白酒分析检测发展

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21、
22、

Study on relativity between furfural content and fragrance style of Chinese liquor

白酒中糠醛含量与香型之间关系的研究

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24、

Chinese Liquor Culture and Packaging Design

中国白酒与包装设计

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25、

The meat is taken from the hock and marinated with sugar, salt, soy sauce and baijiu ( Chinese liquor) to give it plenty of flavor.

选取蹄膀上的猪肉,将猪肉浸泡在用糖、盐、酱油和白酒制成的汁水中,赋予其丰富的口感。

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26、

Producing Chinese Liquor through Liquid State

液态法生产中国烧酒

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27、

Advance Review on Quality Improvement of the Low-grade Chinese Liquor

低质白酒品质提高的研究进展

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28、

. Which is the Chinese liquor industry core competition?

中国白酒的核心竞争力到底在哪里?

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29、

The Distillation Feature of Organic Acids in Chinese Liquor

有机酸在白酒蒸馏时的特性

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30、

The third section is mainly talk about Chinese liquor industry situation and export situation.

第三部分主要针对中国白酒行业概况与出口情况进行概述。

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