青云英语翻译

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翻译结果1翻译结果2 翻译结果3翻译结果4翻译结果5

翻译结果1复制译文编辑译文朗读译文返回顶部

在奶酪豆腐中的凝乳酶的水平,是依赖于最初的凝乳酶添加水平和在乳清排水(更多的凝乳酶凝乳保留在较低的pH值)(6)的pH值。

翻译结果2复制译文编辑译文朗读译文返回顶部

被纳入奶酪凝乳的程度的 chymosin 依赖于被添加,是的 chymosin 的最初水平 whey 排水的 ph 值 ( 更多 rennet 以更低的 ph 值在凝乳被保留 )(6)。

翻译结果3复制译文编辑译文朗读译文返回顶部

纳入芝士豆腐中的凝乳酶的水平是依赖的最初级别的凝乳酶添加和乳清排水 (低的 ph 值在豆腐保留更多皱) 在 pH (6)。

翻译结果4复制译文编辑译文朗读译文返回顶部

chymosin纳入的一级的豆腐是取决于奶酪的最初一级的chymosin添加和ph值在身后排水(rennet是保留更多的豆腐在较低ph值)(6)。

翻译结果5复制译文编辑译文朗读译文返回顶部

在乳酪凝乳合并的凝乳的水平依靠凝乳的最初的水平增加和酸碱度在乳清排水设备(更多法国产苹果在凝乳保留在更低的酸碱度) (6)。
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aThe level of chymosin incorporated in the cheese curd is dependent on the initial level of chymosin added and the pH at whey drainage (more rennet is retained in the curd at lower pH) (6). 在乳酪凝乳合并的凝乳的水平依靠凝乳的最初的水平增加和酸碱度在乳清排水设备(更多法国产苹果在凝乳保留在更低的酸碱度) (6)。 [translate]