1) Hybrid between subspecies C. melo ssp. conomon and C. melo ssp. melo
薄皮与厚皮甜瓜杂交
2) Thin-skinned × Thick-skinned Melon hybrid
薄皮×厚皮甜瓜
3) muskmelon
[英]['mʌsk,melən] [美]['mʌsk,mɛlən]
厚皮甜瓜
1.
Test of Summer-autumn Grafting Cultivation of Muskmelon in Protected Field;
保护地厚皮甜瓜夏秋茬嫁接栽培试验
2.
Changes of the Activities of Protective Enzymes and Superoxidation of Membrane Lipid in Muskmelon Leaves During Unfolding and Contabescence;
厚皮甜瓜叶片展开至衰亡过程中保护酶活性及膜脂过氧化的变化
3.
Breeding and Cultivation Techniques of a New High Quality Muskmelon Variety: Haoyun No. 8;
优质厚皮甜瓜新品种好运8号的选育和栽培技术
4) Cucumis melo L
厚皮甜瓜
1.
Transformation of γ-thionin THI Gene into Muskmelon (Cucumis melo L.) by Mediated Agrobacterium tumefaciens;
农杆菌介导法将小麦γ-硫堇蛋白基因转入厚皮甜瓜
2.
Effect of different concentration CO 2 enrichment on agronomic character of Cucumis melo L.
以厚皮甜瓜“金蜜”品种为施肥对象 ,研究不同浓度 (10 0 0、12 0 0、14 0 0 μmol/mol)CO2 气肥对其农艺性状的影响。
3.
Seedlings of melon (Cucumis melo L.
在人工控制条件下研究了低温对厚皮甜瓜幼苗光合特性的影响。
5) Melon
[英]['melən] [美]['mɛlən]
厚皮甜瓜
1.
A New Melon F_1 Hybrid —‘Fengmi No.6 ;
厚皮甜瓜新品种丰蜜6号的选育
2.
Comparison Test of Tolerance of Melon Varieties to Hypoxia Stress;
厚皮甜瓜不同品种低氧耐性鉴定
3.
Cultural Practice of Solar Greenhouse Melon in the Middle and West Regions of Inner Mongolia;
内蒙古中、西部日光温室厚皮甜瓜优质、高效栽培技术
6) thick-skinned melon
厚皮甜瓜
1.
Study on the aromatic compounds of Sinkiang thick-skinned melons storaged in different conditions by the method of solid phase micro-extraction;
用SPME方法分析不同贮藏方式厚皮甜瓜香气成分的研究
2.
High-efficiency planting pattern of thick-skinned melon interplanted with color pepper for three crops a year in plastic greenhouse in southern China
南方温室大棚厚皮甜瓜与彩色甜椒套种一年三熟高效种植模式
3.
With Xinjiang thick-skinned melon 86-1 as material, the effect of temperature of fruits stored at 2 ℃,4 ℃,6 ℃ and 8 ℃ is studied in this paper.
采用2℃、4℃、6℃和8℃4种温度,从贮藏温度与失重率、瓜皮变色、病斑和凹陷斑发生状况、硬度、果肉风味以及品质关系方面,对新疆主栽厚皮甜瓜品种新蜜11号(86-1)进行了贮藏温度试验。
补充资料：薄皮鲜虾饺
又称虾饺。以淀粉（又称澄粉）面团作皮，鲜虾肉、猪肉等拌匀作馅，包成饺形，蒸制而成。其形似弯梳，故又称弯梳饺。皮薄、爽软，色白，晶莹透亮，饺内馅料隐约可见；馅心鲜美，形态精致玲珑。此品是２０世纪３０年代广州市郊伍村河边一家茶楼首创的。起初，用料和造型都较粗糙。但因它选用刚从河里捕的鲜虾作馅，鲜美异常，为早茶市食客钟爱。后来，传入广州市区各大茶楼、酒家，经名师逐步改制而成为精美点心，广为流传，经久不衰。
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