International crude: Glut of North Sea Forties offers

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International crude: Glut of North Sea Forties offers

机译：国际原油：北海四十年代的狂潮提供

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On the North Sea grades market, the main feature of the day appeared to be a glut of of-fers on Forties. At least 4 sellers were said to be there.

机译：在北海等级市场上，这一天的主要特征似乎是四十年代的铁水供应过多。据说至少有4位卖家。

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《Platts Oilgram Price Report》 |2001年第209期|共1页
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正文语种 eng
中图分类分析化学;
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1. International crude: Glut of North Sea Forties offers [J] . platts oilgram price report Group Platts Oilgram Price Report . 2001,第209期

机译：国际原油：北海四十年代的狂潮提供
2. International crude: North Sea nips up, but not Forties [J] . Platts Oilgram Price Report Group Platts Oilgram Price Report . 2008,第149期

机译：国际原油：北海逐渐消失，但四十年代却没有
3. International crude:North Sea Forties catches an uptick [J] . Platts Oilgram Price Report Group Platts Oilgram Price Report . 2008,第196期

机译：国际原油：北海四十年代呈上升趋势
4. FORTY YEARS OF CEREAL CHEMISTRY RESEARCH IN THE CSIRO WHEAT RESEARCH UNIT, NORTH RYDE [C] . Conference of the Royal Australian Chemical Institute . 2015

机译：Csiro小麦研究单位，北雷迪四十年的谷物化学研究
5. Forty-four years of retrospective international advertising and marketing research: A systematic quantitative meta-analysis [D] . Cheon, Hongsik John 2004

机译：四十四年回顾性国际广告和营销研究：系统的定量荟萃分析
6. Crude fucoidan content in two North Atlantic kelp species Saccharina latissima and Laminaria digitata—seasonal variation and impact of environmental factors [O] . Annette Bruhn, Tina Janicek, Dirk Manns, -1

机译：北大西洋两个海带物种Saccharina latissima和Laminaria digitata的粗岩藻依聚糖含量—季节变化和环境因素的影响
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Comparison of Crude Oil Chemistry on America's North Slope: Chukchi Sea-MacKenzie Delta. [R] . Banet, A. C. 1994

机译：美国北坡原油化学比较：楚科奇海 - 麦肯齐三角洲。

International crude: Glut of North Sea Forties offers

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