Just like they was rattlesnakes if they cross this line.

1、

I'd rather pick up a rattlesnake than go back to the old way of working.

我宁愿拾起一条响尾蛇，也不愿回到过去的工作方式。

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2、

Tests discover that anti-segregability agent can control the concrete's cohesion in transporta-tion. The paper introduces the development, performance and application of the additive for premixed self-com-paction concrete.

通过试验发现，抗离析剂能控制预拌自密实混凝土在运输过程中粘聚性的下降，着重介绍预拌自密实混凝土外加剂的研制、性能及工程应用情况。

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3、

The rice noodles here are thinner and more transparent and they taste more tender and smooth.

沙河粉更加薄而透明，口感更柔韧爽滑。

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4、

Changes in stewing and physicochemical properties between nutrients fortified rice noodles and ordinary rice noodles were also studied.

研究了米粉加工及蒸煮前后营养素损失的情况，对比研究了营养强化米粉与普通米粉的蒸煮品质和理化特性的变化。

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5、

Lunchtime, rice noodles, but I quit again.

中午吃米线，我还是不想吃。

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6、

Effects of water content and die opening diameters on characteristics of rice noodles made by two single-screw extrusion were investigated.

粘米粉经两道单螺杆挤丝机挤压出波纹米粉，研究不同挤丝条件对波纹米粉品质的影响。

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7、

Another inspection of 35 other factories showed that 30 of them were producing substandard rice noodles.

另一调查显示，在35个米线生产商中，有30家生产的米线都不合格。

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8、

Soak the rice noodles in warm water for5-10 minutes and set aside.

将米粉在在温水中浸泡5-10分钟，然后放在一边。

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9、

Through single factor experiment and uniform experimental study of eight additives on anti-aging effect of fermented rice noodles.

通过单因素试验和均匀试验研究八种添加剂对米粉抗老化作用。

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10、

Raw Starch Modification in Rice Noodles and Its Gelatination Mechanism Induced by Biological Fermentation Process

生物发酵米粉的淀粉改性及凝胶机理研究

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11、

Study on successive and automatic manufacture processing and machinery for instant shahe rice noodles

方便沙河粉连续自动化生产线的工艺和设备的研究

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12、

Water diffusion properties of instant rice noodles dried under high temperature and high moisture conditions were studied.

对方便米粉在高温高湿条件下干燥的水分扩散特性进行了研究。

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13、

Rice noodles is not the kind of noodle, but made of rice.

河粉不是面条种类，而是用米做的。

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14、

Retrogradation characteristic of instant rice noodles during storage was studied.

研究了方便米粉在贮藏过程中的老化特性。

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15、

Study on Effect on Gelatin Quality of Fresh Incision Rice Noodles by Modified Starch

变性淀粉对鲜切米粉凝胶品质的影响研究

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16、

Study on Anti-retrogradation and Quality Control of Instant Rice Noodles

方便米粉的抗老化及品质控制研究

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17、

Forecasting Quality of Instant Rice Noodles through Property of Simulated Starch Gel

模拟淀粉凝胶特性预测方便米粉品质的探讨

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18、

A primary design of workshop producing fresh instant rice noodles

班产3万份保鲜方便米粉车间设计初探

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19、

Research on the Key Technologies of the Traditional Technics about the Fujian Rice Noodles

福建粉干传统生产工艺关键技术研究

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20、

Safe producing measures of instant rice noodles were established.

制定了方便米粉质量安全生产措施。

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