?juiciness

juiciness 發(fā)音

英：[?d?u?s?n?s]　　美：[?d?u?s?n?s]

英：　　美：

juiciness 中文意思翻譯

juiciness 相似詞語(yǔ)短語(yǔ)

1、bounciness ─── 反彈力；活力

2、juiceless ─── 無(wú)汁的；少汁液的

3、jumpiness ─── n.易變；跳動(dòng)

4、airiness ─── n.通風(fēng)；空虛；微妙

5、junkiness ─── 垃圾

6、juiciest ─── 多汁的（juicy的最高級）

7、priciness ─── 價(jià)格

8、iciness ─── n.冰冷，如冰；冰冷的性質(zhì)

9、spiciness ─── n.香馥；富于香料；辛辣

juiciness 常見(jiàn)例句（雙語(yǔ)使用場(chǎng)景）

1、Water retention and lipid content determine juiciness. ─── 保水性和脂質(zhì)含量決定著(zhù)肉質(zhì)的多汁性。

2、Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. ─── 多汁可增強肉質(zhì)風(fēng)味，可使肉柔軟-易于咀嚼，刺激口腔內唾液的產(chǎn)生。

3、A grazing lamb sensed it in terms of juiciness. ─── 一只小羊在嚙草時(shí)猛然感到的多汁，

4、Meat aging can increase water retention and therefore increases juiciness. ─── 肉的老化可提高保水性，因而增強多汁性。

5、Overall整體: Attractive very drinkable red blend with typical Cabernet Sauvignon berry intensity and structure well rounded by the sleek lush and juiciness of Merlot. ─── 典型強烈漿果味的赤霞珠混合著(zhù)圓滑味美和冰冷的梅洛。

6、Juiciness depends on the amount of water retained in a cooked meat product. ─── 多汁性取決于在烹制過(guò)程中肉類(lèi)所含的水分。

7、The genetic variability was quite high for intramuscular fat content, moderate for tenderness and low for flavour and juiciness. ─── 肌間脂肪含量是高遺傳變異的，嫩度是中等遺傳變異的，風(fēng)味和多汁性是低遺傳變異的。

8、Textural factors include hand feel and mouth feel of firmness, softness, juiciness, chewiness, grittiness. ─── 質(zhì)構要素包括手感和口感所體驗到的堅硬度、柔軟度、多汁度、咀嚼性、砂礫度等。

9、When cooked, this meat lacks the juiciness of normal meat. ─── 被烹飪時(shí)，這些肉缺乏正常豬肉的汁液。

10、The USDA bases each grade on the tenderness, juiciness and flavor of the meat. ─── 美國農業(yè)部基于牛肉的嫩度、汁水和風(fēng)味來(lái)定其質(zhì)量等級。

11、conditioning influenced tenderness significantly at P0.05). ─── 成熟時(shí)間對嫩度有極顯著(zhù)影響(P0.05)。

12、Marbling has a beneficial effect on juiciness and flavour of meat. ─── 大理石紋對肉質(zhì)的多汁性和風(fēng)味具有益影響。

13、Juiciness increases flavour, helps soften meat - making it easier to chew, and stimulates saliva production in the mouth. ─── 汁可增強肉質(zhì)風(fēng)味，可使肉柔軟-易于咀嚼，刺激口腔內唾液的產(chǎn)生。

14、Squid belongs to mollusc Cephalopoda.It has va-riety characteristic:body is big,ketone body is long,meat is tender and juiciness. ─── 魷魚(yú)屬軟體動(dòng)物頭足綱,具有較明顯的品種特征:個(gè)體大,酮體長(cháng),肉嫩而多汁。

15、All Hami melons feature fragrance, tasty and juiciness, and the Turpan crisp red- heart" and the golden dragon are of the best quality. ─── 在品種上，以“紅心脆”和“黃金龍”品質(zhì)最佳。

16、Results showed that age had no effect on flavor and juiciness (P>0.05), but influenced tenderness significantly at P0.05)，對嫩度有顯著(zhù)影響(P

17、The fresh water shrimps have the best juiciness intensity. ─── 多汁性指標則以淡水蝦最佳。