1) lentiform bone
豌豆骨
1.
Anatomy of the shift of lentiform bone pedicled with desending branch of cutaneous branches of arteria ulnaris wrist superior branch to substitute lunate bone;
尺动脉腕上皮支降支蒂豌豆骨移位替代月骨的解剖基础
2) pisiform (carpal)
豌豆骨(腕骨)
3) dislocation of pisiform bone
豌豆骨脱位
4) Pisum sativum L
豌豆
1.
Cellular Damages and Accumulation of Pb Polluted Pisum sativum L.:Implication for Phytoremediation;
Pb在豌豆幼苗细胞中的超微结构分布与毒性研究
2.
Influences of Heat Stress on the Physiology of Pisum sativum L.;
热胁迫对豌豆生理的影响
3.
Biological Effects of Foliage Spraying Boron on Pisum Sativum L.;
叶面施锰对豌豆生物效应的影响
5) pea
[英][pi:] [美][pi]
豌豆
1.
Research on modifying rehydration of frozing drying pea;
改善真空冷冻干燥豌豆复水性的工艺研究
2.
Study on Toxicity Effects of Pb Stress on Pea Seed;
铅胁迫对豌豆种子的毒害效应
3.
Study on the Processing Technology of Abomatic Pea;
豌豆香酥豆生产工艺研究
6) pisum sativum
豌豆
1.
Effect of temperature study on the preservation of Pisum sativum during postharvest storage;
温度对豌豆采后保鲜效果的影响
2.
Subnucleolar Distribution and Transportation of U3 snoRNA in the Nucleolus of Pisum sativum;
豌豆细胞核仁中U3 snoRNA的分布和转运(英文)
3.
Study on the plant environmental monitoring in root-tip cells of Pisum sativum;
环境监测植物豌豆根尖细胞的研究
补充资料:豌豆汤
材料:
白面包1片·洋葱1个·马铃薯1个·冷冻豌豆1包(300克)·即溶高汤粉1/4茶匙·水225毫升·奶油1匙·盐·胡椒·法式鲜乳酪1汤匙·干的牛至叶粉1/2茶匙
做法:
1、将面包切丁。洋葱去皮后,切成洋葱圈。削马铃薯皮,切为块状。取出2汤匙的豌豆先放置一旁。
2、将马铃薯块、豌豆、水和即溶高汤粉一起放入深锅中,煮沸。加盖后,以小火煮10-15分钟,至汤料变软。同时,将面包丁放入干燥的不沾锅中烘烤一番,然后加入洋葱圈和奶油,放盐、胡椒调味,并翻搅,以中火炒至酥黄。之后将锅拿起,放置一旁。
3、在汤中加入法式鲜乳酪,用捣泥棒搅匀汤料。放盐、胡椒和牛至叶粉加以调味。这时,将先前保留的2汤匙豌豆,拌入汤中。把汤盛入汤碗中,最后,在汤中撒上酥黄的面包丁和洋葱。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。