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O157:H7（一种细）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、活性多,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。

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、、、活蛋白、活多酚,研究了酶解对苹果汁混浊的影响。