1、The relations among oxide, flavor score and peroxide value were compared.
比較了氧化產(chǎn)物，風(fēng)味評(píng)分和過(guò)氧化值三者之間的關(guān)系。

2、Effect of VC and VE on peroxide value and color of Cantonese sausage was studied.
研究了VC和VE對(duì)廣式臘腸過(guò)氧化值以及色澤的影響。

3、The peroxide value is usually expressed in terms of milliequivalents of oxygen per kilogram of fat.
過(guò)氧化值常用每千克脂肪中氧氣的毫克數(shù)表示。

4、The peroxide value of oil oxide was determined by spectrophotometry.
測(cè)定油脂氧化物的過(guò)氧化值。

5、The results show that Peroxide Value of oxidated oil reduces by three methods in different degree.
實(shí)驗(yàn)證明：三種方法均可不同程度地降低氧化油脂的過(guò)氧化值。

6、Acid value increased and peroxide value increased rapidly with storage period.
隨飼料儲(chǔ)藏時(shí)間的延長(zhǎng)，飼料酸值增加，飼料過(guò)氧化值增長(zhǎng)較快。

peroxide value翻譯