... Volatile basic nitrogen (VBN) 挥发性盐基态氮 Crude fat content 粗脂肪 Saturated fat 饱和脂肪 ...
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content of crude fat 粗脂肪含量
The crude starch content was lower than national standard, whereas it has increased steadily since 2001. The crude fat content of most varieties decreased gradually.
粗淀粉含量普遍低于国家高淀粉最低标准，但呈现自2001年后持续走高的趋势； 多数品种粗脂肪的含量整体呈略有下降的趋势；
The content of crude fat is always very low inthe pericarp.
果皮中粗脂肪的含量一直很低。
And the seasonal change tendency of the content of crude fat are similar as protein.
粗脂肪含量的季节性变化趋势与粗蛋白相似。
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