| 单词 | dry-cured |
| 释义 | dry-cured例句释义: 全部 1. Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world. 板鸭是中国特有传统肉制品，也是世界著名的腌腊肉制品，历史悠久、风味独特，在国内及东南亚地区享有很高的声誉。 www.dictall.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. The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied. 研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。 www.dictall.com 4. Changes of temperature and relative humidity had limited effects on mite restraining during processing of dry-cured hams . 改变制作过程中的温度和相对湿度对控制干腌火腿中的螨的作用不大，也会降低干腌火腿的品质。 dictsearch.appspot.com 5. Jinhua ham has a very strong flavor and is one of traditional dry-cured products in China. 金华火腿是我国传统的干腌肉制品，以其独特风味而著称，在国内外享有盛誉。 paper.pet2008.cn 6. 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 7. There are several quality defects in dry-cured hams owing to problems of raw material or processing technology. 由于猪腿原材料或者加工技术的问题，而造成干腌火腿产品质量的多种缺陷。 dictsearch.appspot.com 8. 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 9. 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 10. Study on the proteolysis of dry cured goose and its influence on flavour in processing period 风鹅加工过程中蛋白质分解及其对产品风味的影响 168.160.184.82:8080 1. 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 2. 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 3. 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 4. The components and changes in flavor compounds of Nanjing dry-cured duck during processing 南京板鸭生产过程中风味成分组成及其变化 www.ilib.cn 5. 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 6. 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 7. Effect of sodium nitrite on aldehyde generated from the fatty acid oxidation of dry cured meat cut 亚硝酸钠对干腌肉块脂肪酸氧化源醛类挥发性化合物的影响 www.ilib.cn 8. 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 9. Taste Substances in Dry - cured Hams and Their Forming Mechanism 干腌火腿中的滋味物质及其形成机制 service.ilib.cn 10. Quality defects in dry-cured hams and their preventive measures 干腌火腿的质量缺陷及防止措施 service.ilib.cn 1. Lipid Oxidation of Nanjing Dry-cured Duck during Processing 南京板鸭加工过程中脂肪氧化研究 www.ilib.cn 2. 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 3. 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 4. 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 5. Study on the lipid oxidation of dry cured goose during processing 风鹅加工过程中脂肪氧化作用的研究 www.ilib.cn 6. 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 7. 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 8. Dry Cured Beef Rolled Up With Marinated Eggplant 风干牛肉茄子卷 www.beijinggoodies.com 9. 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 10. Study and application of HACCP system on dry cured goose 风鹅加工过程中的危害分析与关键点确定 service.ilib.cn 1. 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 2. 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 3. 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 4. Research Development of Dry-cured Ham Flavor 干腌火腿风味研究进展 www.ilib.cn 5. A study on dry-cured ham 干腌火腿研究 www.ilib.cn |
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