| 单词 | cured ham |
| 释义 | 例句释义: 腌制火腿,腌火腿,火腿表演,盐渍火腿 1. A leg of cured ham is on display right by the front entrance, and a black-and-white French movie is projected onto a wall in the back. 一根熏火腿醒目地摆在正门入口处。后墙成了幕布，放映着一部黑白法语片。 chinese.wsj.com 2. The content of Zn-protoporphyrin IX increases throughout the whole processing of dry-cured ham made without nitrate or nitrite. 在整个加工过程中，腌制剂中不添加硝酸盐或亚硝酸盐的干腌火腿中锌-原卟啉IX的含量持续上升。 www.ceps.com.tw 3. With the economic level improved, high quality of dry cured ham is becoming the need of the market. 随着人们经济水平的提高，生产高质量的干腌火腿已成为市场必需。 dictsearch.appspot.com 4. Food suggestion: Accompanies perfectly cured ham, cheese, almonds and olives. 与熏火腿，乳酪，杏仁和橄榄搭配享用十分美味。 jmclub.hk 5. Go to any supermarket or delicatessen, and you can literally watch cured ham being shaved off a pig leg. 走进任何超市或者熟食店，你能够明显地看到从猪腿上剔下来的肉。 www.sr120.com 6. The bright red color of dry-cured ham made without nitrate or nitrite is caused by Zn-protoporphyrin IX. 腌制剂中不添加硝酸盐或亚硝酸盐的干腌火腿的亮红色是锌-原卟啉IX形成的。 www.ceps.com.tw 7. Nitrites are added to cured meat such as bacon, hot dogs and cured ham as preservative, colour or as anti-bacterial agents. 亚硝酸盐通常是作为防腐剂或颜料或抗菌剂添加于咸肉中，例如熏肉、热狗、火腿。 news.dxy.cn 8. Dry- cured ham is a kind of meat product which is made from pig's front and back leg after the process of curing and fermenting. 干腌火腿是用猪的前、后腿经腌制和发酵等加工步骤制作而成的一种干腌肉制品。 dictsearch.appspot.com 9. Traditional local foods include Lijiang Baba, a savoury cake filled with cured ham and spices and baked on a flat wok; 传统的风味食品，包括丽江巴巴—一种在平底锅上烘烤的，夹有火腿以及其他配料的可口蛋糕。 blog.sina.com.cn 10. Composition of Moulds Population and Their Safety Assessment on Traditional Dry-cured Ham 传统干腌火腿中霉菌菌相构成及其安全性评价 www.ilib.cn 1. Flavor Comparison and Formation Mechanism Analysis of Dry-cured Ham from China and West Countries 中西方干腌火腿风味成分比较及形成机理分析 service.ilib.cn 2. Mechanisms and conditions of formations and properties of red color pigments in dry-cured ham muscle 干腌火腿肌肉红色色素的形成机理条件和性质 www.ilib.cn 3. Progresses in the Research of Pathogenic Microorganisms and Parasites in Dry-cured Ham 干腌火腿中致病微生物和寄生虫的研究进展 www.ilib.cn 4. Time Related Changes in Flavor Compounds of Jinhua Dry-Cured Ham during Processing 金华火腿生产过程中风味成分的变化 www.ilib.cn 5. Muscle Endo-proteinases and Their Effects in Dry-cured Ham Processing 肌肉内源蛋白酶及其在干腌火腿加工过程中的作用 ilib.cn 6. Technique Study on Knead-salting Modern Processing of Dry-cured Ham 干腌火腿现代滚揉腌制工艺研究 www.ilib.cn 7. Manufacture and research on the dry-cured ham flavor savory powder 传统干腌火腿风味调味粉的研制 www.ilib.cn 8. Study on the factors influencing the lipids changes of dry- cured ham 影响干腌火腿脂类变化的因素探讨 service.ilib.cn 9. The Edible Quality and Influencing factors of Dry-cured Ham 干腌火腿的食用品质及影响因素 ilib.cn 10. Analysis of Effect Factors on Proteolysis of Dry-cured Ham 干腌火腿中蛋白质水解影响因素的分析 www.ilib.cn 1. Progresses in the research of mycotoxins in dry-cured ham 干腌火腿中霉菌毒素研究的进展 www.ilib.cn 2. Research on Grade Flavor Quality Index of Dry-cured Ham 干腌火腿品级风味品质指标分析研究 www.ilib.cn 3. Study on low salt content dry- cured ham made by coating 涂膜制作低盐干腌火腿的研究 www.ilib.cn 4. The Effect of Subcutaneous Adipose Tissue on Quality of Dry-cured Ham 干腌火腿皮下脂肪的特性与食用品质的关系 ilib.cn 5. Research Development of Dry-cured Ham Flavor 干腌火腿风味研究进展 www.ilib.cn 6. A study on dry-cured ham 干腌火腿研究 www.ilib.cn |
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