“皱胃”造句

传统干酪加工中使用的凝乳酶是从犊牛皱胃中提取出的一种天冬氨酸蛋白酶.
Chymosin used traditionally in cheese making is an aspartic protease extracted form abomasum of suckling calves.

试验期1昼夜通过皱胃的总氮量为14.27克, 非氨氮(NAN) 13.02克,微生物氮4.06克,均有提高趋势.
The total N, NAN and microbial N passing the abomasum had increasing trend.

重瓣胃反刍动物的第三胃, 位于皱胃和网胃之间.
The third division of the stomach a ruminant animal, located between the abomasum and the reticulum.

• #皱胃