1) Parma ham
巴马火腿
1.
99 compounds were identified for the Parma ham extracted by the simultaneous distillation and the solid-phase micro extraction methods with GC,most of them are aldehydes and alcohols,others are ke- tones,esters,acids,hydrocarbons,sulpher and circle compounds were also identified.
采用同时蒸馏提取(SDE)和固相微萃取(SPME)2种前处理分离方法,以及气相色谱和质谱联用分析鉴定技术,对巴马火腿的挥发性风味进行了研究,共鉴定出99种成分,其中主要为醛类和醇类化合物,其次为酮、酯、酸、烃类化合物,另有少量含硫及杂环化合物,表明醛类和醇类化合物对巴马火腿的风味贡献较大。
2.
Modern technology of production, main quality problems and their preventive methods, progresses in research of flavor and color substances in Italian Parma ham were viewed.
就意大利巴马火腿的现代化生产技术、风味物质、呈色物质、主要的质量问题及其防止方法等方面进行了阐述。
3.
The progresses in the research of red pigment in Parma ham were reviewed in this paper.
综述了巴马火腿红色色素研究的最新进展。
3) ham
[英][hæm] [美][hæm]
火腿
1.
Comparison of the volatile substance from Jinhua ham and Parma ham by SPME and SDE methods;
SPME和SDE法提取的金华火腿与巴马火腿风味物质比较
2.
Determination of Residual Organophosphorus Pesticides in Ham by Gas Chromatography with Purification on Gel Permeable Column;
凝胶柱前处理-气相色谱法测定火腿中多种有机膦农药残留量
4) Horse-hoof-shaped leg
马蹄腿
5) Marlborough leg
马博罗腿
6) horse leg hair
马腿毛
补充资料：马林巴
击奏体鸣乐器，见木琴。
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