1) chicken bone
鸡骨
1.
Study on Preparation of Chicken Bone Gelatin and Its Structure and Functional Properties;
鸡骨明胶的制备、结构及功能性质研究
2.
The ·OH,DPPH·and O2-·free radical systems and Fe3+ reduction system were selected to assay the antioxidant activities of different concentrations of collagen peptides from chicken bone.
选取具有代表性的·OH、DPPH·、O2·三种自由基体系和铁离子还原体系,以不同浓度鸡骨胶原蛋白肽的抗氧化作用作为指标,评价鸡骨胶原蛋白肽的抗氧化性能。
3) chi ku pai(jigubai)jade
鸡骨白玉;鸡骨玉
4) chicken-bone paste
鲜鸡骨泥
1.
In view on the tendency of expense development and the generally present situation in lack of the calcium in China,It is beneficial exploration of developing new food resources,to utilize comprehensively sideline product of chicken processing to prepare fresh chicken-bone paste,and enable the meatball have dual effects of the nutrition and health care.
鉴于消费发展的趋势和我国人民普遍缺钙的现状,综合利用鸡肉加工的副产品制备新鲜鸡骨泥,使鲜鸡骨泥肉丸具有营养保健的双重功效,是开发食品新资源的有益探索。
5) black-bone silky fowl
乌骨鸡
1.
Effects of hexane extract from Black-bone silky fowl on hematopoiesis;
乌骨鸡正己烷提取物补血作用研究
2.
Identification and determination of Carnosine from muscles of Black-bone silky fowl;
乌骨鸡肌肉中肌肽的鉴定与测定
3.
Research on antioxidant activity in vitro of black-bone silky fowl peptides
乌骨鸡多肽的体外抗氧化活性研究
6) chicken bone paste
鸡骨泥
1.
Making use of the single factor experiment and the orthogonal experiment obtains the optimum proportion of chicken bone paste sauce.
采用高压蒸煮后捣碎、热干燥后粉碎及冷冻后粉碎对鸡骨进行粉碎比较实验,确定鸡骨泥加工的最佳工艺。
补充资料：白菜鸡骨汤
材料
鸡汤一罐
白菜半斤
鸡骨一副
姜片三片
盐1茶匙
做法
白菜洗净切块。
将鸡骨出水洗净。
锅放入适量的水，加入罐头鸡汤、鸡骨及姜，煮到汤变浓，加白菜煮片刻，加盐调味即可。
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