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关注：1
2013-05-23 12:21
求翻译：在试验过程中分别考察了辐照时间、pH值、温度3个因素对咸蛋清粉起泡性的影响。是什么意思？ 待解决
 悬赏分：1
- 离问题结束还有
在试验过程中分别考察了辐照时间、pH值、温度3个因素对咸蛋清粉起泡性的影响。
问题补充： |
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2013-05-23 12:21:38
Irradiation time were investigated in the testing process, ph value, the temperature of three factors on the foaming properties of the salted egg clear powder.
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2013-05-23 12:23:18
In the course of the experiment, the irradiation time, pH values, temperature of 3 egg white powder, the impact of blisters.
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2013-05-23 12:24:58
Inspected the exposure time, the pH value, the temperature 3 factors separately in the testing to the salty egg white powder vesicular nature influence.
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2013-05-23 12:26:38
Respectively, inspected the irradiation time in test 3, pH value and temperature factors impact on the foaming properties of salted egg white powder.
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2013-05-23 12:28:18
正在翻译，请等待...
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