2) frozen crammed {Beijing} duck
冻北京填鸭
3) Roast Beijing duck
烤北京填鸭
4) frozen roasted crammed {Beijing} duck
冻烤北京填鸭
5) Beijing roast ducks
北京烤鸭
1.
Preliminary research on gas chromatographic fingerprint of Beijing roast ducks aroma;
北京烤鸭香味气相指纹图谱技术研究初探
2.
(E,E)-2,4-decadienal,(E,E)-2,4-nonadienal,2-acetylthiazole,2-methyl-3-furanthiol,2,3,5-trimethylpyazine,3-hydroxy-4,5-dimethyl-2(5H)-furanone and 2pentyl-furan were identified from Beijing roast ducks.
同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
3.
Using simultaneous distillation-extraction technique,the volatile aroma compounds of Beijing roast ducks was investigated by means of GC-MS.
采用同时蒸馏提取法提取北京烤鸭香味成分,提取物经V igreux柱浓缩后,用气-质联用仪对其进行分析。
6) Beijing Duck
北京鸭
1.
The Structure of Lecithin∶Cholesterol Acyltransferase(LCAT) cDNA and Its Protein from Beijing Duck;
北京鸭卵磷脂胆固醇酰基转移酶的cDNA和蛋白质的结构分析
2.
Cloning and sequencing analysis of VIP gene from Beijing duck;
北京鸭血管活性肠肽基因cDNA片断的克隆及序列分析
3.
Molecular cloning of IGF-1 partial cDNA and the development change of expression in the Beijing duck s breast muscle;
北京鸭IGF-1cDNA部分序列的克隆及其在胸肌组织表达的发育性变化
补充资料：酱蜜汁烤鸭脯
酱蜜汁烤鸭脯
材料：鸭胸肉1块（约7两）、叉烧酱、果酱
做法：
1、 把鸭胸肉拭干水份，用叉烧酱、糖各1匙，酒、味精、老抽各少许腌制2小时左右（时间越长越入味）；
2、放进烤箱中层，用200度左右烤至所需熟度，中途取出两面涂上腌汁，出炉前涂上糖胶烤上色；
3、用1-2匙果酱加入适量腌汁和粟粉调成汁料烧开；
4、淋上汁料，上碟即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。