1)  sheep milk
绵羊奶
2)  sheep
绵羊
1.
Study on Methods for Preparing Acellular Matrices of Sheep Carotids;
绵羊颈动脉脱细胞基质制备方法的研究
2.
A Study of Interaction of Self-hemoglobin in Sheep and in Rats and Its Significance for Evolution of Species;
哺乳纲动物绵羊和大白鼠自身血红蛋白相互作用的研究及意义
3.
Effect of cardiac output on extravascular lung water in sheep with acute respiratory distress syndrome;
心输出量对急性呼吸窘迫综合征绵羊血管外肺水的影响
3)  ovine
绵羊
1.
An Immunohis to Chemical Study of the Localization of Ghrelin in the Ovine Follicle;
绵羊卵泡内Ghrelin的免疫组化定位
2.
Effect of different co-culture cell types on the development of ovine parthenogenetic embryos;
不同共培养细胞类型对绵羊孤雌生殖胚发育的影响
3.
Molecular Cloning and Sequence Analysis of Ovine Regakine-1;
绵羊regakine-1基因的克隆与序列分析
4)  ewe
绵羊
1.
Dynamic Changes of Three Kinds of Hormones and Cytokines in Pregnant Ewes;
三种生殖激素和细胞因子在绵羊妊娠期的变化
2.
The Preparation of Ivermectin Liposome and Its Affection on the Distribution of Ivemenctin in Ewes;
伊维菌素脂质体的制备及其对药物在绵羊体内分布的影响
3.
Five 2-3-year-old non-pregnant Small Tail Han Ewes,(45.
2)kg的2~3岁龄空怀小尾寒羊母羊喂含粗料66%的日粮,采用自身对照设计,在试验期喂给磁处理水,以研究磁处理水对绵羊消化代谢的影响。
5)  ewes
绵羊
1.
The paper reviewed the use of B mode ultrasound scanning in diagnosis of early pregnancy, foetal numbers and gestational age of ewes.
本文仅就 B型超声在绵羊早期妊娠诊断、怀胎数的判断及判断胎龄三方面进行综
2.
When genetic improvement for lambing rate is considered,it is suggested that prolificacy be more quickly improved if selection for both rams on test is size and ewes on ovulation rate,or crossing with highly prolific sheep breeds such as Finn and Ro.
根据国内外有关提高绵羊繁殖率的大量研究结果，阐述并总结了提高绵羊排卵率与缩短其繁殖周期的综合措施及关键技术。
6)  wool
绵羊毛
1.
Quantitative analysis method of cashmere/wool blending yarn;
山羊绒/绵羊毛混纺纱的定量分析
2.
In this paper the scale structures of raw cashmere, yak hair and wool collected from the places of origin have been observed and analyzed using scanning electron microscope, which has played an effective role in settlement of trade bother of cashmere content.
利用扫描电镜观测法,通过对产地采集的山羊原绒、牦牛绒和绵羊毛进行鳞片结构的观察和分析,对解决商贸中的羊绒含量纠纷可起到有效的鉴别作用。
参考词条
补充资料：炒绵羊丝

【菜名】 炒绵羊丝

【所属菜系】 粤菜

【特点】 此菜青、褐、红、白、黄色，鲜、嫩、脆、爽、滑、鲜、辣。

【原料】

用料：绵羊肉丝200克，笋丝250克、湿香菇25克、青红辣椒红25克、鸡蛋白15克、粉丝15克。调料：姜丝1.5茶匙，深色酱油、葱丝各3茶匙，胡椒粉、麻油各1茶匙，绍酒、湿淀粉各0.5汤匙，植物油500克。

【制作过程】

1.绵羊肉丝放入盆内，加入鸡蛋白、一半湿淀拌匀浆好。 2.将湿淀粉放碗中，放入芝麻油、胡椒粉、深色酱油、一半湿淀粉，调成汁待用。 3.炒锅置旺火上，烧热下入植物油，烧至五成热时，放入粉丝炸透，倒在漏勺里，沥去油，盛在盘中。 4.锅内放油0.5汤匙烧至五成热时，将绵羊丝放入油中浸至熟，倒入漏勺中。 5.炒锅内放油少许烧四成热下入姜丝、葱丝、青红辣椒丝、笋丝、香菇丝炒透，加入绵羊丝，烹绍酒，调入芡汁，搅拌匀后，加熟油少许匀装盘，炸粉丝伴边即成。

说明：补充资料仅用于学习参考，请勿用于其它任何用途。