In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996一种严重的大肠杆菌O157:H7（一种细菌）引起的食源性疾病被追踪到起因是饮用了被污染且未经毒的苹果。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定果的度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重的大肠杆菌O157:H7（一种细菌）引起的食源性疾病被追踪到起因了被污染且未经毒的苹果汁。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论测定果汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重的大肠杆菌O157:H7（一种细菌）引起的食源性疾病被追踪到起因是饮用了被污染且未经毒的苹。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996严重的大肠杆菌O157:H7（细菌）引起的食源性疾病被追踪到起因是饮用了被污染且未经毒的。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年种严重的大肠O157:H7（种细）引起的食源性疾病被追踪到起因是饮用了被污染且未经毒的苹果汁。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定果汁的浊度、酸度、糖度、活性蛋白、活性,究了酶解对苹果汁混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重大肠杆菌O157:H7（一种细菌）引起食源性疾病被追踪到起因是饮用了被污染且苹果汁。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定果汁浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重的大肠杆菌O157:H7（一种细菌）引起的食源性疾病被追踪到起因是饮用了被污染且未经毒的苹果汁。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利用测定果汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重的大肠杆菌O157:H7（一种细菌）引起的食源性疾病追踪到起因是饮用染且未经毒的苹果。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

文利用测定果的浊度、酸度、糖度、活性蛋白、活性多酚,研究酶解对苹果混浊的影响。

In 1996 a serious foodborne illness due to Escherichia coli O157:H7 (a bacteria) was traced to drinking contaminated unpasteurized apple juice.

1996年一种严重的大肠杆菌O157:H7（一种细菌）引的食源性疾病被追踪到饮了被污染且未经毒的苹果汁。

Assaying respectively the turbidity, acidity saccharometer degree, active protein, and active polyphenolics has beenstudied on the effects of enzymic process on the turbidity of apple juice.

本论文利果汁的浊度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁混浊的影响。