胶粘的

The constituent and properties of the meltable polyimide adhensive and others are introduced.

本文介绍了可熔性聚酰亚胺胶粘剂二种胶粘剂的结构及使用特点。

Bread products can be spoiled by Bacillus species that produce ropiness.

产生胶粘物质的芽孢杆菌会破坏包产品。

The great viscosimetry onusseit, its solid water with high, in the small, cohesion, bond strength can vary widely.

粘度的胶粘剂，固体含里高，水分少，内聚力，粘结强度。