normes francaises

18 Century French Neoclassic;

西方古典家具史论(十一) 法国的新古典主义风格家具——18世纪后半期至19世纪前半期

French Rococo & Early Georgian, England;

西方古典家具史论(十) 法国的洛可可风格和英国的早期乔治式(上)

Skim over UK and France cosmetics and toiletries market;

纵观英国、法国化妆品和盥洗用品市场

A trial was conducted for obtaining the better method to remove residues of Dimethoate,Dichlorvos,Triazophos and Methamidophos in French beans.

采用正交设计方法,选取臭氧处理时间(0,5,10,15,20min)、浸泡时间(5,10,15,20,25min)、漂洗次数(1,2,3,4,5次)、添加剂种类(洗涤剂、食用碱、醋精、食醋和淀粉)4个因素,设置不同组合,研究广西出口罐头用的法国豆原料中乐果、敌敌畏、三唑磷和甲胺磷4种常用有机磷农药残留的去除效果。

The results showed that French wheat had good physi.

由法国粮食出口协会、河南工业大学以及广东白燕粮油实业有限公司等组成的联合试验小组,分别研究测定了两种法国小麦(蛋白质含量分别为11%、12%)、美国硬红春麦(DNS)和国产高筋麦、国产低筋麦五种小麦粉的理化特性,并进行了烘焙和蒸煮对比试验。

The physical and chemical properties of French wheat (FW-P11) and 4 species of Chinese wheat were studied; on this basis the blending proportion of French wheat and Chinese wheat was designed to study the quality and food processing properties of blended flour by experiment of making steamed bread, noodle and bread.

研究了法国小麦(FW-P11)及4种中国小麦品种的理化品质;并在此基础上,设计法麦与以上中国小麦的搭配比例,研究其混合粉的品质及食品加工性能,进行了馒头、面条、面包制作试验。

The steam producing qualities of steamed bread of seven types of French wheat flours are compared through analyzing the rheological qualities and producing steamed bread.

通过分析法国小麦面粉的流变学特性及制作中国传统食品馒头，比较了７种法国小麦面粉的馒头蒸制品质。