1) Egg-sausage
鸡蛋肠
2) eggs
鸡蛋
1.
Research of chitosan and combination antistaling agents freshness-keeping effects on eggs;
室温下壳聚糖及其复合涂膜保鲜剂对鸡蛋保鲜效果的研究
2.
Direct Determination of Cr(Ⅵ) in Eggs by Graphite Furnace Atomic Absorption Spectrometry Using Volatilization of Cr(TTA)3;
石墨炉原子吸收法直接测定鸡蛋中的六价铬
3.
Catalytic Spectrophotometric Determination of Iodine in Eggs;
催化光度法测定鸡蛋中的碘
3) Egg
鸡蛋
1.
Microbial Contamination of Eggshell and Egg Contents;
鸡蛋壳表面及蛋内容物的微生物污染情况分析
2.
Effect of different agents on freshness-keeping of eggs;
不同保鲜剂对鸡蛋保鲜效果的研究
3.
Determination of Six Sulfonamide Residues in Eggs by HPLC Using SPE;
固相萃取高效液相色谱法测定鸡蛋中六种磺胺残留量
4) chicken egg
鸡蛋
1.
Preliminary research of chicken egg crack detection based on acoustic resonance analysis;
敲击振动检测鸡蛋裂纹的初步研究
2.
In order to look for the relationship between spectral reflectance characteristic and freshness of chicken egg,white-shell and brownshell eggs with different freshness were chosen,and spectral reflectance curve of shell eggs and liquid whole eggs were collected respectively by spectrograph.
为了寻找鸡蛋光反射特性及其新鲜度的变化关系,选取不同新鲜程度的白壳和褐壳鸡蛋,用光谱仪分别采集带壳蛋和去壳液态整蛋的光谱反射曲线,检测对应鸡蛋的新鲜度指标值(哈夫单位),通过对不同鸡蛋组织特征的光谱反射特性分析,获取对鸡蛋壳色、新鲜度敏感的光谱波段与特征波长。
5) Egg
《鸡蛋》
1.
A Structuralist Look at Anderson s Short Story Egg;
短篇故事《鸡蛋》的结构主义管窥
6) eggshell membrane
鸡蛋壳膜
1.
Hyaluronic acid has been extracted from eggshell membrane by enzymic hydrolysis.
对酶法提取鸡蛋壳膜中透明质酸的工艺进行了研究,通过单因素试验和正交试验考察了酶解温度、pH、酶用量、料液比和酶解时间对透明质酸提取量影响,确定了胰蛋白酶提取透明质酸的最佳工艺条件为温度50℃,pH为8。
参考词条
补充资料：肠肠儿粉
肠肠儿粉
又称冒根儿油条。即用炖好的象牙指环般的节节肥肠汤下的米粉。汤呈乳白色，面上漂着光闪闪的油花。此粉为中下层市民喜食之物。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。