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、、糖、活蛋白、活多酚,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年一种严重大肠杆菌O157:H7（一种细菌）引起食源性疾病到起因是饮用了污染且未经毒苹果。

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.

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

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。

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

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

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.

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

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了且未经毒的苹。

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.

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未经毒苹果汁。

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。

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

1996种严重的大肠杆菌O157:H7（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,研究了酶解对苹浊的影响。