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1)  Gyrinidae
豉甲科
1.
Phylogeny of Gyrinidae and Hydradephaga (Insecta:Coleoptera) based on COⅠ gene:a case study using codon-partitioning schemes in phylogenetic tree reconstruction;
豉甲科及水生肉食亚目的分子系统发育学分析(昆虫纲:鞘翅目)(英文)
2.
Comparison of different codon partition data schemes in phylogenetic tree construction demonstrated the advantage of second codon partition data in phylogenetic analyses at subfamily level for Gyrinidae and at family level for Hydradephaga, using PAUP or MrBayes with ME,MP,or ML criteria based on partial mitochondrial COI gene sequences.
根据位点特异性频率模型(site-specific rate model),利用PAUP软件,对线粒体COI基因序列不同密码子位点的数据模块分别进行了豉甲科和水生肉食亚目在亚科或科水平上的系统发育学分析,结果表明第二密码子数据模块获得的系统分析结果与形态学分析结果一致。
2)  Douchi
豆豉
1.
The present situation of Douchi,natto and tempeh;
豆豉、纳豆及天培的研究进展
2.
On the conditions of liquid fermentation for producing douchi fibrinolytic enzyme;
豆豉纤溶酶液体发酵生产条件的研究
3.
Study on douchi production with multi-strain koji-making;
豆豉多菌种制曲工艺的研究
3)  fermented soybean
豆豉
1.
The production of fermented soybeans with aspergillums;
米曲霉发酵法制作豆豉新工艺
2.
Research on the technical process of soft-tinned pork cooked in fermented soybeans;
豆豉猪肉酱软罐头工艺的研究
3.
Study on isolation of micrococcus from fermented soybean and characteristics of its producing protease;
豆豉中微球菌的分离及其产蛋白酶特性研究
4)  Lobster sauce
豆豉
1.
Analysis of fatty acids in lobster sauce by GC/MS;
豆豉中脂肪酸成分的GC/MS分析
2.
Study on the Optimum Extraction Technology and Analysis of Soybean Isoflavonoid of Lobster Sauce;
永川豆豉中大豆异黄酮的提取工艺研究及成分分析
3.
Fermentation technology of the flavor lobster sauce
风味豆豉酿造技术的研究
5)  Dou-chi
豆豉
1.
Study on the solid state fermentation of Dou-chi with response surface analysis;
高溶栓活性豆豉固态发酵工艺的响应面优化
2.
The change of microorganisms in the later fermentation of Dou-chi;
豆豉后发酵过程中微生物菌相的变化
3.
Dynamic Analysis on Later Fermentation Process of Dou-chi Natural Fermentation;
天然发酵豆豉后发酵过程的动态分析
6)  Fragrant Fermented Soy Beans
香豉
补充资料:豉油皇咸肉

菜 名: 豉油皇咸肉

主 料: 猪五花肉700克,胡萝卜适量(切大刀花)。

配 料: 盐、味精、老抽、豆豉、葱、姜、油各适量。

做 法: 1、五花肉煮熟,撒上盐,腌制2小时取出,切片。2、起油锅,放入豆豉、葱、姜略炒,再倒入咸肉煸炒,加味精、老抽,淋油即可。胡萝卜花伴边。

特 点: 鲜香,味浓。

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