1) western-style sausages
西式肠类
1.
The nutritional composition and size of ultra-fine fresh bone powder (UFFBP) were analyzed, and four western-style sausages added UFFBP (bone size≤100μm) , as calcium sources at 0.
5%、1%和2%添加到四种西式肠类制品中,对产品进行感官评定分析。
2) western sausage
西式香肠
1.
The western sausage produced by tea protein had similar appearance, flavor, taste and texture with that produced by soybean protein isolate.
茶叶蛋白质应用于西式香肠中,在外观、香气、口味、肉质等品质上与添加大豆分离蛋白质的西式香肠相比,均未有明显区别,是一种较好的功能性蛋白质资源。
2.
western sausage is one of the major manu factured meat which is favoured by most people.
西式香肠是主要的肉制品之一，深受人们喜爱。
3.
The actuality and present problem of domestic formula design in western meat product were summa-rized,the essential principile a and foundation in cooked sausage of western sausage formula design was espe-cially introduced.
综述我国西式肉制品配方设计的现状及存在的问题,着重介绍西式香肠配方设计中应该遵循的基本原则以及配方设计中需要的依据和资料。
3) Development of Western Sausage
西式香肠的研制
4) Rectal carcinoid
直肠类癌
1.
The diagnosis and treatment of rectal carcinoid: a report of 43 cases;
直肠类癌43例诊治分析
2.
Rectal carcinoid;
直肠类癌30例临床分析
3.
OBJECTIVE:To analyze the clinical feature and surgical treatment of rectal carcinoids in China.
目的:分析中国人直肠类癌的临床特征及手术术式。
5) enterotoxins
肠毒素类
6) Enteropneusta
肠鳃类
1.
Species and distribution of Enteropneusta from Jiaozhou Bay,Shandong;
胶州湾肠鳃类种类与分布
补充资料：西式牛奶白米粥
西式牛奶白米粥
原料：白米100克，砂糖100克，牛奶300克，黄油10克。
制作：把白米洗净，投入锅内加水适量，用旺火煮20分钟，再加入牛奶、砂糖、黄油，煮到米烂即成。
特点：软糯烂熟，味微甜，香甜可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。