1) dried natural Osumunda japonica thurb
天然薇菜干
2) Dried Osmunda Japonica Thunb
薇菜干
1.
Dried Osmunda Japonica Thunb was used as raw material to produce several instant food of different flavors, and the effects of different conditions on rehydration ratio were discussed.
以薇菜干为原料,采用不同的复水条件和不同的调味方法,试制出了几种风味各异的即食性薇菜制品。
3) North dried Osmund
南薇菜干
1.
South dried Osmund,North dried Osmund and Poached Osmund were used as material.
以南薇菜干、北薇菜干、水煮薇菜为原料,对它们的水分、灰分、粗蛋白、粗纤维、粗脂肪、胡萝卜素、Vc、K、Na、Ca、Mg、Fe、Cu、Se等营养成分进行了分析。
4) South dried Osmund
北薇菜干
1.
South dried Osmund,North dried Osmund and Poached Osmund were used as material.
以南薇菜干、北薇菜干、水煮薇菜为原料,对它们的水分、灰分、粗蛋白、粗纤维、粗脂肪、胡萝卜素、Vc、K、Na、Ca、Mg、Fe、Cu、Se等营养成分进行了分析。
5) inferior Froduct of dried yound frond of Osmund
劣质薇菜干
6) natural Nostoc flagelliforme
天然发菜
1.
All these methods are helpful to distinguish the natural Nostoc flagelliforme from artificial one accurately and directly.
人工发菜与天然发菜的形态非常相近似 。
补充资料：薇省坊
明嘉靖年间（1522－1566）建。四柱三间五楼，宽8.8米，高11米，直柱花岗岩，梁柱花板砂岩，雕刻精美。为湖广参政许琯而立。“薇省”即唐、宋“中书省”之雅称，明改之为“布政司”，长官称布政使，管理民政与财政。坊名“薇省”乃沿袭旧称。
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