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。

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。

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O157:H7（一种细）的食源疾病被追踪到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、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度、酸度、糖度、活性蛋白、活性多酚,研究了酶解对苹果汁影响。

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O157:H7（一种）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、性、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年一种严重大肠杆菌O157:H7（一种细菌）引起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、酸、、性蛋白、性多酚,研究了酶解对苹果汁混浊影响。