1) Islamic beef and mutton
清真牛羊肉
1.
Problems and countermeasures in the processing of Islamic beef and mutton;
清真牛羊肉加工中存在的问题及对策建议
2.
Actualities of islamic beef and mutton industries in Ningxia and its developing countermeasures;
宁夏清真牛羊肉产业现状与发展对策
3.
In order to solve current problems in the development of islamic beef and mutton industries in Ningxia,it is necessary to introduce SCM theory into the development of islamic beef and mutton industries.
要解决宁夏清真牛羊肉产业发展所面临的问题,有必要将供应链管理理论引入清真牛羊肉产业发展的实践中,通过政府主导,大力发展龙头企业,积极构建清真牛羊肉供应链体系,不断提高供应链管理技术水平,以此来提高清真牛羊肉产业整体经济效益和市场竞争力,推动整个产业健康发展。
2) Muslim mutton
清真羊肉
1.
Research on sensory evaluation and fat oxidation degree of Muslim mutton in different temperatures
不同贮藏温度下清真羊肉脂肪氧化的研究及感官检验
2.
Research on freshness degree of Muslim mutton in different temperature
不同温度下清真羊肉新鲜度的研究
3) mutton and beef
牛羊肉
1.
The ideal result was obtained by applying it on mutton and beef freshness preserving.
本试验通过对几种植物进行提取,经过筛选,搭配组合制成保鲜剂,用于牛羊肉保鲜试验,取得了较好的保鲜效果。
5) Stewed Lamb
清炖羊肉
6) stewed beef
清炖牛肉
1.
In this study the stewed beef were cooked in by the traditional way, and the potent odorant compounds were prepared by either solvent extroction or solid phase microextraction, while the volatile compounds were analyzed by GC-MS.
本实验采用传统清炖牛肉烹饪工艺制备清炖牛肉,通过溶剂提取法和固相微萃取法两种不同的香气化合物提取方法制备样品,然后通过GC-MS检测香气化合物。
2.
This study prepares stewed beef by the traditional way,and a response surface methodology design for the extra beef fat(2%,4% and 6%),cooking temperature(80,100 and 120℃),cooking time(1,2,3h)was applied to investigate the influence of these factors on the stewed beef aroma.
本研究通过传统工艺制备清炖牛肉,采用响应面分析法,分别添加牛油(2%、4%、6%),加热温度(80、100、120℃),加热时间(1、2、3h),探索这些条件对清炖牛肉风味的影响。
补充资料：牛羊肉千层油酥饼
始于唐代，其制作技艺非常精细，经过制酥、和面、制饼、煎炬等四道工序而成。色泽金黄、层次分明、脆而不碎、油而不腻、香酥可口，数回民坊上的最好吃。
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