air entraining milk wine is yellow and green in color with fine foaming and pleasant taste.

1、

milk wine types& milk wine flavors

奶酒的类型与风味

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2、

from ancient date, the mongolian kumiss brewing technology has a long history.

从远古至今，蒙古族马奶酒酿制技术历史悠久。

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3、

bacteriostatic action of organic acids in the koumiss

酸马奶酒中有机酸的抑菌作用

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4、

this paper introduced koumiss making method in different parts of ancient times.

本文分析远古各个时期我国制作马奶酒的方法。

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5、

preliminary research of fermented craft of honeyed milk liquor

蜜奶酒发酵工艺初探

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6、

study on optimum fermentation conditions for soy kefir preparation with kefir grains

利用开菲尔粒制备酸豆奶酒最佳发酵条件的研究

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7、

the evolution of history for koumiss making method in china

我国马奶酒制作方法的历史沿革

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8、

manufacture distillation milk wine with the whey acting as the material

以乳清为原料生产蒸馏型奶酒

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9、

extraction and characteristics of antibacterial factor from enterococcus faecalis in koumiss

酸马奶酒中一株粪肠球菌抑菌物质的粗提及特性研究

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10、

a study of using kefir culture for cow's koumiss preparation

利用开菲尔发酵剂制备牛乳酸马奶酒的研究

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11、

reviews on the technology advance of kefir

酸牛奶酒（Kefir）工艺学研究进展评论

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12、

in order to produce quality shaoxing traditional rice-adding wine, the technical operation must be strictly managed and the relative technical indexes must be followed.

只有严格掌握和控制各工艺操作及其工艺指标，才能确保生产、产品质量，才能生产出优质的绍兴加饭酒。

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13、

the recoveries of cysteine in samples of three kinds of wine attained 94.2%, 101.6% and 102.2%, respectively.

利用此法测定了啤酒、黄酒及加饭酒中半胱氨酸的含量，样品的回收率分别为94.2%、101.6%和102.2%。

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14、

production techniques& quality control of shaoxing traditional rice-adding wine

绍兴传统加饭酒的生产工艺及质量控制

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15、

the bacteria could be destroyed in 50% vinegar for 5 min, but were resistant to 33% yellow wine for 24 hours.

调味品杀菌试验表明：50%食醋作用5min能将细菌灭活，而33%加饭酒24h内对细菌无杀灭作用。

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16、

I bought some "Longjing Tea" yesterday, why don't you have some?

我昨天刚买了些龙井茶，你尝尝看。

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17、

Teacher Wang did not drink the Longjing tea ( he) brought from Beijing.

王老师没有喝从北京带来的龙井茶。

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18、

It is also available to use porcelain tea sets, which are better interpretation of Dragon well tea.

冲泡龙井茶也可用瓷器茶具，它能更好地诠释龙井的精妙。

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19、

Traditional ones like silk, Wang's fans, Zhang's scissors and Dragon Well Tea keep their good reputation;

传统的、著名的丝绸、王星记扇子、张小泉剪刀、龙井茶等继续保持昔日的风采；

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20、

The results showed that the Pb concentration in the shoots of one bud and two leaves, the raw material of Westlake Longjing tea, ranged from 0.3 to 5.6 mg/ kg with an average of 2.2 mg/ kg.

研究结果表明，西湖龙井茶原料一芽二叶初展新梢铅含量在0.3～5.6mg/kg之间，平均为2.2mg/kg。

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