1) mangguo jam
芒果酱
1.
The rheological parameters of mangguo jam at different temperature are measured with a rotary viscosimeter.
利用旋转式粘度计测定不同温应下芒果酱的流变参数。
2) mango
[英]['mæŋɡəʊ] [美]['mæŋgo]
芒果
1.
Production processing of sapid mango wine;
风味芒果果酒生产工艺研究
2.
Study on effect of chitosan film coating on mango storage;
壳聚糖涂膜保鲜对芒果保鲜效果的研究
3) mango fruit
芒果
1.
Effect of cold shock treatment on chilling injury and enzyme in mango fruit(Mangnifera indica L.);
冷激处理对芒果贮藏冷害及相关酶的影响
2.
Postharvest quality of mango fruit was remarkably improved by CaCl2 treatments.
研究了不同浓度的CaCl2(2%,4%,6%)负压处理对“紫花”芒果贮藏(13℃)品质的影响。
3.
【Method】 Mango fruit was dipped in 5 mmol·L-1 oxalic acid solution for 10 min and then stored at room temperature (25℃), and the physiological effects of oxalic acid on delaying ripening process in mango fruits were evaluated during postharvest.
【目的】研究外源草酸对采后芒果(Mangifera indica L。
4) Mangifera indica
芒果
1.
Potential allelopathic effects of Piper nigrum,Mangifera indica and Clausena lansium.;
胡椒、芒果和黄皮的化感作用潜力
2.
Observation of Vessel Elements of Secondary Xylem in Mangifera indica;
芒果次生木质部导管分子的观察
3.
Harm Characteristics and the Control of Thrips in Mangifera indica in Yuanjiang;
元江芒果蓟马的危害特性及其防治
5) jam
[英][dʒæm] [美][dʒæm]
果酱
1.
Preparation of Low-sugar Compound Jam of Pineapple and Lemon;
低糖菠萝柠檬保健复合果酱的研制
6) premature-drop mango
芒果落果
1.
Utilizing premature-drop mango and premature-fruit-thinning as raw material,the technology of mango-pickle was studied.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜的工艺技术。
2.
Utilizing premature-drop mango and premature-fruit-thinning as raw material, the technology of Mango-pickle, acid-thick-chili and spiced mango.
探讨了选用芒果落果、疏果为原料,加工芒果腌菜、酸辣芒果片和话芒果的工艺技术,认为利用芒果落果和疏果加工制作开胃食品具有原料廉价、质地佳、风味突出、工艺简单等特点,便于在芒果产区普及推广。
补充资料：芒果酱鸡翼
材料： 鸡翅膀10只，熏猪肉四条。
调料： 米醋、酱油各一大匙，黄油60克，精盐一中匙，胡椒粉一小匙，芒果酱四大匙，芥末酱两大匙。
做法： ①鸡翅膀加入精盐、胡椒粉拌匀，再加入芒果酱、芥末酱、米醋及酱油拌匀，腌15分钟。
②熏猪肉切片，铺在鸡翅膀上，放入黄油，加盖高火8分钟，中途翻转一次即可。
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