1) soy preserved asparagus lettuce
酱莴苣笋
2) soy-preserved lettuce
酱莴笋
3) Lettuce
[英]['letɪs] [美]['lɛtɪs]
莴苣
1.
Study on anti-brown treatments of MP lettuce;
鲜切莴苣护色处理的试验研究
2.
Effects of Salt Stress on Germination of Lettuce Seed and Growth of Seedling;
盐胁迫对莴苣种子萌发和幼苗生长的影响
3.
Allelopathy of Different Concentrations Hot Pepper Allelochemicals on Lettuce;
不同浓度的辣椒化感物质对莴苣化感效应研究
4) Lactuca sativa
莴苣
1.
Using Agrobacterium vacuum infiltration method the plant bivalent expression vector pBI121 containing GUS as a report gene was transformed into lettuce(Lactuca sativa L.
以GUS基因作为报告基因,利用农杆菌真空渗透法,采取正交试验设计对莴苣(LactucasativaL。
2.
The scanning electron microscope observation was given for the achenes of Lactuca sativa, L.
利用扫描电镜对安徽省栽培的莴苣Ｌａｃｔｕｃａｓａｔｉｖａ及其变种的果实进行观察，结果发现涡阳县义门镇特产的苔菜既不同于莴笋Ｌ。
5) asparagus lettuce
莴笋
1.
Influence of high concentration of ammonium on the growth and nutrients content of asparagus lettuce;
高浓度铵离子对莴笋生长及其体内养分含量的影响
2.
Study on Osmotic Dehydration and Combined Drying of Asparagus Lettuce;
莴笋渗透脱水及其复合干燥的试验研究
3.
Osmotic dehydration of asparagus lettuce was studied by tracking down the rate of water loss and the rate of solid gain under different factor.
以莴笋为试验对象,在不同的渗透脱水条件下,对物料失水率和固形物增加率进行考察,探索莴笋的渗透脱水规律。
6) lettuce
[英]['letɪs] [美]['lɛtɪs]
莴笋
1.
Study on Processing Natural Beverage from Rhizoma Polygonti and Lettuce;
天然黄精莴笋保健饮料的研制
2.
Effect of nitrogen,potassium fertilizer enrichment and light intensity on photosynthetic characteristics and yield of different lettuce cultivars;
增施氮钾和光照强度对不同品种莴笋光合特性和产量的效应
3.
Studies on Genetic Transformation System of Lettuce Mediated by Agrobacterium Tumefacie;
农杆菌介导的莴笋遗传转化体系的初步研究
补充资料：酱莴苣
原料配方 咸莴苣100公斤 甜面酱60公斤
制作方法 将咸莴苣整理后放入清水内浸泡12小时。浸后捞出控水5～6小时，再放入次面酱缸内，每天打耙两次。泡制1～5天后捞出，再放入甜面酱缸内，每天仍打耙两次，15天后即为成品。
质量标准 色酱红，有光泽，质脆，清香味甜，不酸不烂。
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