1) fin
[英][fɪn] [美][fɪn]
翅
1.
Technology of normal plough for fin formation on metal surface of tower packing;
金属塔填料正犁削表面翅化技术
2.
In this article, the authors analyze the stainless steel machining performance and the mechanism and the method to form the fin structure on the thin stainless steel plate.
详细分析了在薄不锈钢板(带)材表面生成翅结构的机理和方法。
3.
The machining mechanism of normal plough for fin formation on stainless steel was studied.
研究了正犁削不锈钢表面翅成形的加工机理 ,探索了形成规则翅片的刀具几何参数及犁削条件 ,着重对翅的形成过程进行了分析 ,并建立了数学模型 。
2) wing
[英][wɪŋ] [美][wɪŋ]
翅
1.
Ultrastructure of wing scales of Nymphalid butterflies (Lepidoptera: Nymphalidae);
蛱蝶翅鳞片的超微结构观察
2.
Studies on wing coloration and scale ultrastructure of four Luehdorfia species. Journal of Zhejiang Agricultural University;
四种虎凤蝶翅面斑纹特征及鳞片的超微结构
3) Venation of Hind Wings
后翅翅脉
4) shark fin
鱼翅
1.
Nutritional elements, amino acid components and collagen characteristics of shark fins were studied.
主要对鱼翅营养成分、氨基酸组成及胶原蛋白特性进行定性分析。
2.
Changes in rheological properties and structure of shark fins(gel strength,maximum breakage strain,shearing strength and fracture stress) were studied on shark fins heated for various periods(1h,2h,3h,and 4h)by a texture meter.
研究了鱼翅在不同加热时间(1、2、3、4 h)条件下组织构造及其物性学参数(凝胶强度、最大破断应变、剪切应力、破断强度)变化,并测定了胶原蛋白含量。
3.
A method for the determination of hyaluronic acid in shark fin by high performance liquid chromatography (HPLC) is described.
建立了一种测定鲨鱼翅中透明质酸的酶解 高效液相色谱方法。
5) chicken wing
鸡翅
1.
Effect of compound salt solution on meat quality indexes of chicken wing;
复合盐溶液对鸡翅肉品质参数的影响
2.
Pre cooked at 100℃, chicken wings and feet were submerged in puckling solution for Sichaun Paocai at 25℃～30℃ for 8～10 days, and a new type of pickled food was prepared, which was characterized by a unique appetizing flavour combining deliciousness, sourness and crispness.
对鸡翅、鸡爪等动物性泡菜软包装食品加工工艺研究表明，鸡翅、鸡爪经１００℃预煮去生后，在２５℃～３０℃四川泡菜液中泡制８～１０天，泡制终点酸度为３。
6) Fin
[英][fɪn] [美][fɪn]
翅片
1.
Mechanical analysis of fin's integral shaping process;
翅片整体成形过程的有限元分析
2.
3D-Simulation of Thermal Process on the Surface of Corrugated Fin and Flat Fin;
换热器翅片表面空气流动热力过程的三维数值模拟
3.
The measurements and study advances for the heat transfer enhancement of outer fins of tube;
管外翅片强化传热途径与研究进展
补充资料：Bbq鸡翅
·操 作: 1鸡翅面上割几刀，放在酱油，葱姜，糖，料酒，bbq酱的调料里面腌2小时。外国人喜欢bbq，去超市的生鲜柜台，总配有bbq酱汁买，如果换成中国城买的李锦记的叉烧酱，就是美味的叉烧鸡翅了！
2先将烤箱调到２２０度预热，把鸡翅码在烤盘上，在鸡翅上刷上蜂蜜（不刷则为一般的烤翅，刷了就变成蜜汁鸡翅），烤10分钟，翻身，刷上蜂蜜和bbq酱，再烤5--10分钟。
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