the adsorption characteristics of phenol on the tidal flat sediments in quanzhou bay, fujian province were studied.

1、

the adsorption of cr(ⅲ) on humic acid of the tideland sediments

滩涂沉积物中腐殖酸对Cr（Ⅲ）的吸附平衡实验

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2、

research of tideland reclamation in fujian province based on rs and gis

基于RS和GIS的福建滩涂围垦研究

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3、

coastal intertidal zone is rich of land resources, particularly in coastal estuaries and muddy tidal flats.

沿海滩涂有丰富的土地资源，尤其是河口和淤泥质海岸的潮滩。

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4、

the intertidal zone and the developable land can be backfilled for the project construction.

滩涂、荒地全部都可以通过回填进行造地，用于承接项目建设。

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5、

on a background full of red clouds, i read through, quietly and pleasantly, a volume of pictures describing the south of the yangtze river.

满目彤云里，翻读一本江南的画册，心情一派宁静和畅。

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6、

the process caused no evident difference to acid number and peroxide value of the product.

这种制作微囊的方法未对鳗骨油的酸价、过氧化值等品质指标产生显著的影响。

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7、

design of the automatic detection equipment for oil acid value based on image processing technology

基于图像处理技术的油脂酸价自动检测装置的设计

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8、

determination and diagnosis of acid value, peroxide value content in food in summer

夏季食品中酸价、过氧化值含量的检测与调查分析

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9、

research on the technology in extracting low ffa oil

制取低酸价油工艺的研究

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10、

the factors influencing acid value of guangdong style sausage

广式腊肠酸价影响因素的研究

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11、

effect of curing agents and roast parameters on acid value of cantonese sausage

广式腊肠主要配料及烘烤工艺对酸价的影响

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12、

research on the detecting method of acid value in low grease cake foods

低油脂糕点食品中酸价测定方法的探讨

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13、

in cb the acid value was 1.7683mg/ g;

可可脂的酸价为1.7683mg/g；

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14、

study on the determination of acid value of coffee oil

咖啡油酸价测定方法的研究

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15、

the study of refining technology of high acid value rice bran oil

高酸价毛糠油精炼工艺研究

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16、

application status of acid value standard in evaluation of sausage quality

酸价标准在腊肠品质判定中的应用现状

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17、

study on preparation of biodiesel with low acid value rapeseed oil

低酸价菜籽油一步法制备生物柴油工艺的研究

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18、

study on determination of acid value of oils by colorimetric method

比色法测定油脂酸价的研究

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19、

baked eels have not obvious changes on sensory quality ( color, odor, texture, taste) after 25 seconds flash of pulsed light treatment, though the change ratios of peroxide value and acid value are no more than 0.35%.

经过25s的处理，烤鳗的感官品质（颜色、气味、质地、味道）没有显著变化；过氧化值、酸价变化率都不超过0.35%。

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20、

on this basis, the impact parameters of sensors response and pattern recognition were studied, and the regression models between volatile basic nitrogen ( tvb-n) and acid value content and electronic nose data were established, as well as freshness discriminant models.

在此基础上进行了传感器响应影响参数和模式识别影响参数研究，分别建立了鱼粉中挥发性盐基氮（TVB-N）和酸价含量与电子鼻采集数据之间的回归模型以及鱼粉新鲜度判别模型。

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