1) salted duck
板鸭
1.
Analysis of phospholipids in salted duck muscle by high performance liquid chromatography;
板鸭肌间磷脂的高效液相色谱分析
2.
Study on the changes of microorganism,physical and chemical properties of salted duck during storage;
板鸭贮藏过程中微生物及理化性质变化研究
3.
General Technologies used in industrial production of different kinds of salted duck were introduced and critical quality control factors were discussed.
介绍了我国板鸭工业化生产的一般工艺,并对影响板鸭产品质量的各个关键因素进行了探讨归纳。
2) dry-cured duck
板鸭
1.
Study on model system of intramuscular lipids induced flavor of dry-cured duck
肌内脂质参与形成板鸭风味的模拟体系研究
2.
The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.
研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。
3.
Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world.
板鸭是中国特有传统肉制品,也是世界著名的腌腊肉制品,历史悠久、风味独特,在国内及东南亚地区享有很高的声誉。
3) Nanjing dry-cured duck
南京板鸭
1.
The components and changes in flavor compounds of Nanjing dry-cured duck during processing;
南京板鸭生产过程中风味成分组成及其变化
2.
Changes of phospholipids and free fatty acids contents in intramuscular lipids during the processing of Nanjing dry-cured ducks;
南京板鸭加工过程中肌内磷脂与游离脂肪酸含量的变化
4) Shayang dry salted duck
沙阳板鸭
1.
The producing process of Shayang dry salted duck and setting up the quality control system of HACCP;
沙阳板鸭生产流程及HACCP质量管理系统的建立
5) Ban ya's uality
板鸭品质
6) Nan an pressed salted duck
南安板鸭
1.
Nan an pressed salted duck was fermented by co-fermentation of Lactobacillus plantarum,Pediococcus pentosaceus,Staphylococcus xylosus and Micrococcus varians.
利用植物乳杆菌、戊糖片球菌、木糖葡萄球菌和变异微球菌混合发酵生产发酵型南安板鸭。
补充资料：板鸭
经盐渍并压成扁平状后风干了的鸭子。
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