1) ratio of pork fat and lean
肥瘦肉比
2) lean/fat ration
瘦肉与肥肉比例
1.
The results revealed that the effect sequence of the three factors was that lean/fat ration>chopping temperature> phosphate content and the optimal condition was chopping temperature at 13 ℃ , lean/fat ration at 8 ∶2, phosphate content at 0.
以斩拌终温、瘦肉与肥肉比例、磷酸盐含量为实验因素,利用3因素3水平中心组合设计的响应曲面法,探讨各实验因素对无淀粉香肠特性的影响并确定了最佳的工艺条件。
3) lean/fat ratio
肥瘦比
1.
Results indicated that 61, 69 and 74 volatile compounds were identified in fermented sausages under three conditions such as 9:1(m/m) of lean/fat ratio, 1% of sugar amount and 14 days of maturation time, respectively.
以从如皋火腿中分离得到的一株模仿葡萄球菌(Staphylococcus simulans)YD25为研究对象,采用气质联用法研究不同肥瘦比、糖添加量及后熟时间条件下的发酵香肠中挥发性化合物种类及含量的变化情况,分析模仿葡萄球菌YD25对发酵香肠中挥发性化合物的作用效果。
4) ratio of lear to bone
骨与瘦肉比
6) Guang Fei Ying Shou
光肥影瘦
1.
Analysis of the Theoretical Source of Guang Fei Ying Shou;
试析“光肥影瘦”说的理论来源
补充资料：肥瘦
1.胖瘦。 2.特指字体笔画的肥壮与瘦劲。 3.指衣服和鞋子等的宽窄。 4.指职务的工资待遇和额外收入等的多少。 5.方言。半肥半瘦的肉。
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