胶粘的

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

产生物质的芽孢杆菌会破坏面包产品。

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与其他二种的结构及用特点。

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

度大的，其固高，水分少，内聚力大，结强度也大。