1) peripartum cows
干奶后期奶牛
2) Late drying period
干奶后期
1.
Ten cows in the late drying period were chosen to determine the conditions needed for anionic salts to produce effects upon dry cows.
试验选用干奶后期奶牛10头,探讨干奶期奶牛应用阴离子盐产生效应所需的条件。
3) cow in dry period
干乳期奶牛
1.
In the test, the contents of Cu, Fe, Mn, Zn in the basal mixed diet of cow in dry period in the eastern of Hebei was determined by using atomic absorption spectrometry and its surplus and deficiency was analyzed to provide the reference for the formulation of cow diet in the dry period.
该试验应用原子吸收光谱法对冀东地区干乳期奶牛基础混合日粮中的铜、铁、锰、锌含量进行测定和盈缺分析,以便为干乳期奶牛日粮配制提供借鉴。
4) Cows in late stage of lactation
泌乳后期奶牛
6) dry yak cow
干奶牦牛
1.
The situation of nutrient digestion and metabolism was compared between lactating and dry yak cows fed with the same diet.
在同一日粮条件下,对泌乳牦牛和干奶牦牛的消化代谢能力进行了比较研究。
补充资料:咸鱼茶豆干炒奶白菜骨
材料:
咸鲩鱼20克、茶豆干20克、奶白菜骨500克、冬菇条、红椒条少许。
配料:
蒜蓉、鸡精、盐、色拉油。
制作方法:
1、咸鲩鱼事先要经过处理———放在水中泡浸四、五小时,一来去腥,二来可让鱼软化,便于料理。
2、锅内放底油,将咸鲩鱼切薄片入锅拉油,当鱼变成金黄色时盛出,放在一旁备用。
3、茶豆干切长方条拉油,随即捞出。4、奶白菜骨切成约4厘米宽的长方条,也过软油,然后捞出。
5、将锅烧热,放入适量油,落蒜蓉、冬菇、红椒,然后落咸鲩鱼、茶豆干、奶白菜骨爆炒片刻,调味,炒匀即可。
小窍门:
1、咸鲩鱼事先最好经过泡浸处理,否则会有腥味,影响口感。
2、掌握好茶豆干、奶白菜骨过软油的时间,时间太短不熟,太长奶白菜会变得塌软,影响卖相。
3、因为鲩鱼本身就带有咸味,所以调味时不要放太多盐,以免味道过咸。
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