1) sea duck eggs
海鸭蛋
2) duck egg
鸭蛋
1.
Quick determination of cholesterol content of dried duck egg yolk by RP-HPLC;
反相HPLC法快速测定鸭蛋蛋黄粉中胆固醇含量
2.
The fatty acids of egg white and yolk from eggs and duck eggs were detected,which indicated that monounsaturated fatty acids,DHA and EPA of yolk were higher than those of egg white.
测定了各种鸡蛋和鸭蛋蛋清和蛋黄中脂肪酸的构成,发现蛋黄中的单不饱和脂肪酸比蛋清的高。
3.
The vision technology of machine is used to research on the color of duck egg shell and egg core, and the relation between of color in formation, and set up the model of color grade about egg core to supply the basis for testing automatically and grading deck egg quality.
应用机器视觉技术研究鸭蛋蛋壳、蛋心颜色与颜色信息R、G、B和H、I、S之间的关系,建立鸭蛋蛋心颜色等级模型,为实现鸭蛋品质的无损自动检测与分级提供依据。
3) egg-laying duck
蛋鸭
1.
Genetic make-up of egg-laying duck breeds in Fujian determined by using micro-satellite markers;
福建蛋鸭品种群体遗传结构的微卫星分析
2.
In the summer of 2007,130-day-old 280 egg-laying ducks were randomly assigned into 4 groups each with 7 replicates of 10 ducks,and fed the different kinds of multi-additive.
选用产蛋性能无差异的130 d商品蛋鸭280只,随机分成4组(对照组、抗热应激剂1、2、3组),每组70只,每组设7个重复,每重复10只,于2007年6月在湖北省荆州地区进行了夏季不同复合添加剂对圈养蛋鸭产蛋性能影响的研究。
4) laying ducks
蛋鸭
1.
Aim To determine the effects of phytase on biological availability of Zn,Cu and Mg in laying ducks.
研究植酸酶对蛋鸭锌、铜、镁生物学利用率的影响。
2.
Two experiments were arranged to study the effects of microbial phytase supplementation in laying ducks on performance and egg quality.
本研究分两个试验探讨了日粮添加植酸酶对蛋鸭生产性能和蛋品质的影响。
3.
This experiment was determint to the effects of phytase on biological availability ofP in laying ducks.
目的研究植酸酶对蛋鸭磷生物学利用率的影响。
5) laying duck
蛋鸭
1.
Effect of high-level zinc ration on laying performance of laying ducks and zine content of duck egg and duck egg quality;
高锌饲粮对蛋鸭产蛋性能蛋锌含量以及蛋品质的影响
2.
A study was conducted to determine the effects of thermostable phytase on plasma parameters, bone quality and nutrients utilization of laying ducks.
本试验旨在研究耐热植酸酶对蛋鸭血清指标、骨骼质量和营养物质利用的影响。
3.
Twenty laying ducks were exposed under acute heat stress during the peak period of egg-laying,and the expressional patterns of heat shock protein 70(HSP70) in the internal organs of these ducks were examined using RT-PCR and western-blot.
选取20只处于产蛋高峰期的蛋鸭,急性热应激处理后,用RT-PCR和Western-blot研究蛋鸭各内脏器官内热休克蛋白70(heat shock protein 70,HSP70)的表达情况。
6) duck egg white
鸭蛋蛋清
1.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
补充资料：丝瓜海米鸭蛋汤
【菜名】 丝瓜海米鸭蛋汤
【所属菜系】 全部
【特点】 色泽淡雅，清爽解腻。
【原料】
丝瓜150～200克，鸭蛋1个，海米(泡发好)10粒左右，精盐，味精各适量。
【制作过程】
1.将鸭蛋打散，丝瓜去皮，洗净，切滚刀块。
2.热油锅放丝瓜煸炒，加海米和水，烧沸后徐徐倒入蛋液，同时加盐，味精烧开，去沫，装汤碗，淋麻油即成。
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