1) emulsion-type sausage
乳化肠
1.
Effects of phosphate on water-holding capacity and texture of emulsion-type sausage during storage;
磷酸盐对乳化肠贮藏期间保水及质构性质的影响
2.
The effects of fat/lean ratio on the quality characteristics of emulsion-type sausage were investigated.
研究了肥肉及瘦肉的添加比例对乳化肠品质特性的影响。
3.
Plakett-Burman(PB) design was applied to screen eight hydrocolloids commonly added in food process for the purpose of improving gel qualities of emulsion-type sausage.
为改善乳化肠凝胶品质,采用Plackett-Burman(PB)试验设计方法对广泛应用于食品加工的8种亲水胶体进行筛选,并对筛选出来的亲水胶体进行凝胶品质实验验证。
2) emulsion sausage
乳化香肠
1.
Study on the application effect of emulsion sausage by adding soybean protein
大豆蛋白在乳化香肠中的应用效果研究
2.
Influence of several additives on the quality of emulsion sausage
几种添加物对乳化香肠品质的影响
3.
The curing effect of a kind of nitrite-free curing agent consisted of various additives on emulsion sausage was studied.
研究一种由多种添加剂复合而成的无硝腌制剂对乳化香肠的腌制效果。
3) emulsification-type sausage
乳化型香肠
1.
Study on effect of final chopping temperature on the characteristics of emulsification-type sausage;
斩拌终温对乳化型香肠品质影响的研究
2.
Emulsification-type sausage has fresh and tender mouth feeling,and is rich in protein.
乳化型香肠口感鲜嫩,蛋白质含量丰富,日益成为消费者喜爱的肉食制品。
4) emulsion-type sausage
乳化型香肠
1.
Analysis of existing problems and the principle of processing emulsion-type sausage;
乳化型香肠生产原理和常见问题分析
2.
The preservative effects of compound four additives,sorbic acid,sodium lactate,nisin and EDTA,on the emulsion-type sausage were studied.
采用L9(34)正交试验设计确定各因素水平的比例,对乳化型香肠进行感官指标、pH、菌落总数的测定。
5) emulsification and fermentation sausage
乳化发酵香肠
1.
The technology and composition of emulsification and fermentation sausage(summer sausage)of yak meat were studied and the its composition was explored by means of orthodoxy design.
对牦牛肉乳化发酵香肠 (即夏天香肠 )工艺和配方进行了研究 ,并采用正交试验法对配方进行了探索。
6) rectal papilla
直肠乳突
1.
The generation of adult rectum and functional differentiation of rectal papillary cells in the black cutworm (Agrotis ypsilon) were studied with light andelectron microscopes.
本研究观察了小地老虎Ａｇｒｏｔｉｓｙｐｓｉｌｏｎ末龄幼虫、预蛹、蛹和成虫的直肠结构及成虫直肠乳突的细胞结构特点。
补充资料：肠肠儿粉
肠肠儿粉
又称冒根儿油条。即用炖好的象牙指环般的节节肥肠汤下的米粉。汤呈乳白色，面上漂着光闪闪的油花。此粉为中下层市民喜食之物。
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