水分测定是食品分析的重要项目之一。
食品化学、微生物学、食品工艺学、食品分析。
Food Chemistry, Microbiology, Food Processing, Food Analysis.
综述了他们在食品分析中的应用及未来发展趋势。
Their applications in food analysis and future developments are also discussed.
简述了化学计量学、分析化学和食品分析三者之间的关系和各自的任务。
The relationship and task among the analysis of food, chemometrics and analysis chemistry are outlined.
综述了目前HPLC-NMR联用技术在药物代谢研究，天然产物分析以及食品分析等方面的应用。
The application of HPLC-NMR in drug metabolism, natural products analysis and food analysis were reviewed.
一些分析人士愿意看到对垃圾食品征收更广泛的税。
Some analysts would like to see broader duties on junk food.
分析人士认为，随着食品供给恢复，通胀水平应可回落。
Analysts say inflation should fall back as food supplies recover.
现在精密的分析给药品食品局展示出了一幅复杂的图像。
Now, sophisticated analyses present the F.D.A. with a complex picture.
目的分析介绍我国食品卫生监督管理状况。
Objective To introduce and analyze the status of food hygiene inspection and management in China.
它已经在医药，食品和环境分析里证明它的用途。
It has proven its usefulness in pharmaceutical, food and environmental analysis.
第二部分：食品责任保险的价值分析。
Part II: Analysis of the value of the liability insurance of foods.
对抗性淀粉的安全性、分析方法、食品标签以及各国相关法规进行了综述。
Safety, analysis methods, food label and related laws and regulations of each country were summarized.
膨化食品系列包装设计是对膨化食品包装工艺过程的分析。
Expanded food packaging design is a series of Expanded food packaging process analysis.
比较婴儿食品及完整营养分析请按这里。
For a comparison of baby foods and nutritional analysis, click here.
目的分析2008年北京奥运会食品卫生安全形势及其对策。
Objective To analyze situation of the food hygiene safety and propose the countermeasures.
分析仪器在国民经济各个领域发挥着日益重要的作用，例如化工，农业，食品等。
Analysis Instruments play a more and more important role in modern national economy.
本文分析了国内外保健食品的情况，认为我国存在着传统理论、原料等方面的优势。
The rich traditional theory and raw materials are main advantages of traditional Chinese functional foods.
另外，还着重分析了水对食品冻结温度的影响。
In addition, water effect on freezing temperature is analyzed.
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
分析了油炸过程中在油脂中产生的极性物质及其对油炸食品品质的影响。
Study on the Formation and Influence of Acrylamide in the Chinese Traditional Fried Pastry;
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