1) smoking sansage
熏煮肠
2) smoked and cooked sausage
熏煮香肠
1.
Application of HACCP in smoked and cooked sausage products;
HACCP在熏煮香肠生产中的应用
2.
Study on the application in smoked and cooked sausage made of degeneration amylum;
变性淀粉在熏煮香肠中的应用效果研究
3.
Study on the storage characteristics of low-temperature heated smoked and cooked sausage;
低温熏煮香肠的贮藏特性研究
3) smoked-and-cooked sausage
熏煮香肠
1.
The texture is one of the important characteristics of smoked-and-cooked sausage, and the content of fat, salt, starch and water are key factors.
质构是熏煮香肠的重要品质特征之一,脂肪、食盐、淀粉和水分含量是影响其质构的主要原辅料组成。
2.
Prediction of sensory texture evaluation of smoked-and-cooked sausage was obtained and improved with back propagation neural network(BPNN) ,which had been analyzed on the basis of multiple regressions by Dong and Luo previously.
应用BP神经网络对熏煮香肠质构的感官评定预测进行了改进。
4) sausage
[英]['sɔsɪdʒ] [美]['sɔsɪdʒ]
低温熏煮香肠
1.
Identification of spoilage bacteria isolated from sausage;
低温熏煮香肠中腐败菌的分离及鉴定
5) smoke-drying bowels
熏干肠
6) sausage cage
熏(香)肠架
补充资料：熏熏
1.亦作"熏熏"。 2.和悦貌。 3.众多貌。 4.温暖貌。
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