英语词汇total volatile basic nitrogen怎么读，是什么意思，单词翻译、读音、固定搭配用法和短语词组及例句-英汉双解词典

单词

total volatile basic nitrogen

释义

total volatile basic nitrogen

简明释义

挥发性盐基总氮

网络释义

1
?挥发性盐基总氮
...营养价值 -引起中毒或潜在危害感官鉴定 -色泽；气味；口味；组织状态化学鉴定 -挥发性盐基总氮(total volatile basic nitrogen,TVBN) 指食品水浸液在碱性条件下能与水蒸气一起蒸馏出来的总氮量。
2
?挥发性盐基氮
总挥发性盐基氮(total volatile basic nitrogen,TVB-N)是反映水产品品质的重要指标,是反映水产品新鲜与否及卫生状况的重要质量参量。
3
?值
...鱼品质变化表征特性指标(白度、感官评价)、物理指标(汁液流失率)和生化指标(pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)值、K值、水溶性蛋白含量及菌落总数)进行分析。
4
?总数
...的贮藏特性，并采用4种不同质量壳寡糖对马粪海胆进行处理，以感官评定、细菌总数、挥发性盐基氮(total volatile basic nitrogen，TVB-N)、pH值为指标，对其贮藏过程中的品质变化进行测定。

短语

1
total l volatile basic nitrogen
挥发性盐基总氮

双语例句

1
Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness.
同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。
2
Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.
组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。

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英汉双解词典包含3185865条英汉词条，基本涵盖了全部常用单词的翻译及用法，是英语学习的有利工具。

单词	total volatile basic nitrogen
释义	total volatile basic nitrogen 简明释义挥发性盐基总氮网络释义 1 ?挥发性盐基总氮 ...营养价值 -引起中毒或潜在危害感官鉴定 -色泽；气味；口味；组织状态化学鉴定 -挥发性盐基总氮(total volatile basic nitrogen,TVBN) 指食品水浸液在碱性条件下能与水蒸气一起蒸馏出来的总氮量。 2 ?挥发性盐基氮总挥发性盐基氮(total volatile basic nitrogen,TVB-N)是反映水产品品质的重要指标,是反映水产品新鲜与否及卫生状况的重要质量参量。 3 ?值 ...鱼品质变化表征特性指标(白度、感官评价)、物理指标(汁液流失率)和生化指标(pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)含量、2-硫代巴比妥酸(2-thiobarbituric acid,TBA)值、K值、水溶性蛋白含量及菌落总数)进行分析。 4 ?总数 ...的贮藏特性，并采用4种不同质量壳寡糖对马粪海胆进行处理，以感官评定、细菌总数、挥发性盐基氮(total volatile basic nitrogen，TVB-N)、pH值为指标，对其贮藏过程中的品质变化进行测定。短语 1 total l volatile basic nitrogen 挥发性盐基总氮双语例句 1 Total volatile basic nitrogen and aerobic bacterial count of the sample were measured simultaneously as the standard indicators of pork freshness. 同时采用挥发性盐基氮和微生物菌落总数检测实验进行对比分析。 2 Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness. 组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。
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