1) instant la sausage
即食腊肠
1.
Concepts for producing instant la sausage are introduced and the processing technology of this product is discussed in brief.
本文提出了即食腊肠的概念,并概要介绍了即食腊肠的加工方法。
2) ready-to-eat Chinese sausage
休闲即食腊肠
1.
Industrialized production and quality control of ready-to-eat Chinese sausage;
休闲即食腊肠的工业化生产及质量控制
3) convenient bacon
即食腊肉
1.
In this paper,the effects of Nisin and related factors on the quality of the convenient bacon had been investigated with orthogonal test,sense assess,a destruction experience and microbiological analysis.
采用正交实验、感官评定、破坏性实验及微生物分析等实验手段,全面研究了乳酸链球菌素及相关因素对即食腊肉质量的影响。
4) instant sausage
即食香肠
1.
Study on the protective color agent of instant sausagec;
稳定即食香肠色泽的研究
5) Sausage
[英]['sɔsɪdʒ] [美]['sɔsɪdʒ]
腊肠
1.
Determination of Moisture Content in Sausage by Microwave Heating;
微波加热法快速测定腊肠中水分含量
2.
Application Status of Acid Value Standard in Evaluation of Sausage Quality;
酸价标准在腊肠品质判定中的应用现状
3.
In this article,a rapid and simple method for DNA extraction from sausage was developed and.
本文建立了应用PCR技术鉴别腊肠中植物成分的方法。
6) Chinese sausage
腊肠
1.
The Study of Optimizing Edible Pigments in Chinese Sausage and Its Manufactureing Process;
腊肠中食用色素添加的优化及其生产工艺改造
补充资料：腊肠炒荷兰豆
Image:11791571623714371.jpg
腊肠炒荷兰豆
材料：荷兰豆200克, 蒜蓉适量, 蒸好的腊肠1条,
做法：炒锅预热，倒上半勺油。等油沸后倒入洗净的荷兰豆炒。炒的过程中倒入调好的汁料（味精和酱油、盐等）。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。