1)  duck egg yolk
鸭蛋黄
1.
A method of the simultaneous analysis of Sudan Red Ⅰ-Ⅳ in duck egg yolk was developed with an ultra performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS).
建立了鸭蛋黄中苏丹红Ⅰ～Ⅳ号的超高效液相色谱-串联四极杆质谱联用(UPLC-MS/MS)的分析方法。
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)  Flavor duck egg
风味鸭蛋
4)  sea duck eggs
海鸭蛋
5)  fresh eggs
鲜鸭蛋
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
参考词条
补充资料：鸭蛋黄炒蚕豆

特点：色鲜味长。

主料：鲜蚕豆1250克。

配料：熟咸鸭蛋黄3个，水粉芡5克。

作料：盐水1.5克，味精2.5克，料酒5克，姜汁5克，大油50克。

制法：1、鲜蚕豆剥去两层皮，用开水掸一下。鸭蛋黄用刀按碎，放在碗里。

2、锅放火上，下入大油烧热，将蛋黄下入炸一下，使其出味出色，再下入蚕豆、作料，用小武火炒制，勾入流水芡，待汁收浓即成。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。