1) TD lean duck
TD瘦肉鸭
1.
Performances of multiplicative strains of TD lean duck:;
TD瘦肉鸭配套系的生产性能
2) Xinhu No.3 Lean-Type duck
仙湖3号瘦肉型鸭
3) meat duck
肉鸭
1.
Effect of egg weight or shape index on hatching ratio of breeding egg from meat ducks;
肉鸭种蛋重与蛋形指数对孵化效果的影响
2.
Effects of xylanase on the growth performance and ileal digesitibilities of nutrients in meat duck;
木聚糖酶对肉鸭生长性能及营养物质回肠消化率的影响
3.
The effects of antibiotic peptide addition in feed on the body weight gain,serum urea nitrogen and total protein level in meat duck;
饲粮中添加抗菌肽对肉鸭增重及血清尿素氮、总蛋白水平的影响
4) duck meat
鸭肉
1.
Changes of ultra-structure and tenderness of duck meat under curing and cooking treatment;
鸭肉在加热和盐腌过程中嫩度和超微结构变化
2.
Preliminary research on extraction of phospholipases in duck meat and model system of hydrolysis
鸭肉磷脂酶的提取及水解模拟体系初探
3.
Taste compounds of different processed duck meats were analyzed by high performance liquid chromatography (HPLC) and amino acid auto-analyzer.
采用高效液相色谱和氨基酸自动分析仪分析比较了不同加工鸭肉的滋味成分。
5) Duck
[英][dʌk] [美][dʌk]
肉鸭
1.
Technology and Processing Key of Cooked Duck;
肉鸭制作的工艺及其操作要点
2.
Formula Screening of Paddy Enzyme and Its Effect on Utilization Rate of Duck Nutrient;
肉鸭稻谷专用酶制剂配方的筛选及其应用效果研究
3.
Effect of catechins on production performance,carcass traits and blood biochemical indices of meat ducks;
儿茶素对肉鸭生产性能与屠宰性能及血液生化指标的影响
6) duck
[英][dʌk] [美][dʌk]
鸭肉
1.
Effect of duck quality in cold storage with fluctuating temperatures;
温度波动对冷藏鸭肉品质的影响
2.
Comparison of the duck quality between cold storage and ice-temperature storage;
冷藏与冰温贮藏鸭肉的实验比较
3.
Experimental research of duck quality stored under refrigeration and middle-temperature area
冷藏与中间温度带下鸭肉的贮藏品质研究
补充资料：木耳炒瘦肉
木耳炒瘦肉
木耳炒瘦肉
原料: 原 料：
鲜木耳80克、瘦肉30克、小瓜20克、生姜5克调味料：花生油10克、盐5克、味精3克、白糖1克、湿生粉适量、熟鸡油1克。
制法: （1）鲜木耳洗净切片，瘦肉、小瓜切片，生姜去皮切片。
（2）瘦肉加入少许盐、味精、湿生粉腌好，再烧锅下少许油，把瘦肉倒入锅内，炒至八成熟倒出。
（3）另烧锅下油，放入姜片、小瓜片、木耳、盐炒至快熟，加入肉片，调入味精、白糖，用中火炒匀，再用湿生粉勾芡，淋入熟鸡油即成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。