Nghĩa của từ casein hydrolisate bằng Tiếng Việt
@Chuyên ngành kỹ thuật
@Lĩnh vực: thực phẩm
-sản phẩm thủy phân casei
Đặt câu có từ "casein hydrolisate"
1. Casein micelles are composed of four main types of proteins: αS1‐Casein, αS2‐Casein, β‐Casein, and k‐Casein.
2. 3501 | Casein, caseinates and other casein derivatives; casein glues |
3. Acid casein
4. Casein glues
5. Casein dietary supplements
6. Casein for industrial purposes
7. Casein-free, gluten free.
8. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein
9. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein).
10. The heading covers various types of casein which differ according to the method of curdling, e.g., acid casein, caseinogen and rennet casein (paracasein)."
11. It is amphoteric: below pH 4.6 Casein forms moderately soluble salts such as Casein chloride; above pH 4.6 Casein forms salts with bases.
12. The heading covers various types of casein which differ according to the method of curdling, e.g., acid casein, caseinogen and rennet casein (paracasein).
13. Annex II — Acid casein
14. Anti-Caking Systems for Shredded Cheese and Analogue blends in Casein Free and Reduced Casein Formulations
15. Casein for the food industry
16. CCT heading No Description CCT heading No Description ex 35.01 Casein, caseinates and other casein derivatives; casein glue ex 35.02 Albumins, albuminates and other albumin derivatives:
17. acid casein as defined in Annex
18. Kunde: L 111 Umb. engl. 06 CCT heading No Description CCT heading No Description ex 35.01 Casein, caseinates and other casein derivatives; casein glue ex 35.02 Albumins, albuminates and other albumin derivatives:
19. — acid casein as defined in Annex II
20. - acid casein as defined in Annex II
21. STANDARDS APPLICABLE TO ‘EDIBLE ACID CASEIN’
22. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmonized system — SectionVI, Chapter 35 (No 35.01)).
23. Caseins are usually identified according to the acid used, such as lactic acid Casein, hydrochloric acid Casein, and sulfuric
24. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmonized system - SectionVI, Chapter 35 (No 35.01)).
25. Casein is the main protein found in milk