1) chicken fat
鸡脂
1.
Effect of adding oxidated chicken fat to D-Arabinose/L-Cysteine reaction system on chicken flavor;
加入氧化鸡脂对D-阿拉伯糖/L-半胱氨酸Maillard反应生成鸡肉风味的影响
2.
The effect of different condition to oxidized state of chicken fat was presented in detail.
研究了脂肪控制氧化技术和美拉德反应技术制备鸡肉香精前体物的方法和工艺,重点考察了不同因素对脂肪控制氧化状态的影响,确定了鸡脂控制氧化的相对优化工艺条件。
3.
By means of orthogonal experimental design method,factors of temperature,time and air flow rate on the oxidization of chicken fat were investigated with its oxidized state indicated by peroxide value(P.
以过氧化值、茴香胺值和酸值表征鸡脂氧化状态,通过正交实验研究了氧化温度、氧化时间、空气流速等因素对鸡脂控制氧化的影响,确定了以制备肉味香精前体物为目标的鸡脂氧化较优工艺:氧化温度120℃、氧化时间2 h、空气流速0。
2) chicken oil
鸡油脂
1.
Microencapsulated chicken oil with the wall material of soybean protein isolate and malt dextrin by using spray drying was prepared,and the oxidation stability of the microencapsulated chicken oil was evaluated.
以大豆分离蛋白和麦芽糊精为壁材,采用喷雾干燥法制备微胶囊鸡油脂并考察了其氧化稳定性。
3) chicken fat
鸡脂肪
1.
Relationship of thermal oxidizatiom and flavor of chicken fat;
鸡脂肪热氧化与风味的关系
2.
The optimal conditions of chicken fat hydrolysis by candida lipalytica lipase,analysis of main flavor components in hydrolysate.
通过对解脂假丝酵母脂肪酶对鸡脂肪水解条件的控制,得到风味增强的鸡肉味调味剂。
6) fatty liver syndrome of chiken
鸡脂肪肝综合征
1.
This paper summarized the pathogenicity?pathogenesis?symptom and pathological changes with fatty liver syndrome of chiken and puts forward the measure of treatment and preventability.
综述了鸡脂肪肝综合征的病因、发病机理、症状及其病变 ,并提出了治疗及预防措
补充资料：只鸡
1.一只鸡。常指菲薄的祭品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条