胶粘的

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

产生胶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.

本文可熔性聚酰亚胺胶剂与其他二种胶剂的构及用特点。

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

度的胶剂，其固体含里高，水分少，内聚力，强度也。