Bread products can be spoiled by Bacillus species that produce ropiness.

产生质的芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺剂与其他二种剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

度大的剂，其固体含里高，水分少，内聚力大，结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生胶粘物质的芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺胶粘剂与其他二种胶粘剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘度大的胶粘剂，其固体含里高，水少，内聚力大，粘结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生胶粘物质的芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺胶粘他二种胶粘的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘度大的胶粘，含里高，水分少，内聚力大，粘结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生胶粘物质的菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔聚酰亚胺胶粘剂与其他二种胶粘剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘度大的胶粘剂，其固体含里高，水少，内聚力大，粘结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

生胶粘物质的芽孢杆菌会破坏面包。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

文介绍了可熔性聚酰亚胺胶粘剂与其他二种胶粘剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘的胶粘剂，其固体含里高，水分少，内聚力，粘结强。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生物质芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺与其他二种结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

，其固体含里高，水分少，内聚力，结强也。

Bread products can be spoiled by Bacillus species that produce ropiness.

产物质的芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺剂与其他二种剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

度大的剂，其固体含里高，水分少，内聚力大，结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

粘物质的芽孢杆菌会破坏面包品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺粘剂与其他二种粘剂的结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘度大的粘剂，其固体含里高，水分少，内聚力大，粘结强度也大。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生胶物质芽孢杆菌会破坏面包产品。

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺胶与其他二种胶结构及用特点。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

胶，其固体含里高，水分少，内聚力，结强也。