1) Breast
[英][brest] [美][brɛst]
火鸡胸肉
2) Bone-in Breast
火鸡带骨胸肉
3) chicken breast
鸡胸肉
1.
The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34).
本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。
2.
The pyrophosphatase was isolated and partially purified from chicken breast, by means of homogenation, 0.
6mol/L NaCl提取、硫酸铵分级分离、DEAE-纤维素离子交换柱层析,从鸡胸肉中纯化了焦磷酸酶。
3.
The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment.
本试验以艾维茵肉鸡鸡胸肉为试材,采用混料回归试验设计,在特定的条件下加入不同配比的磷酸盐TSPP、STPP、HMP,提取盐溶蛋白,制备热诱导凝胶。
4) phosphate
[英]['fɔsfeɪt] [美]['fɑsfet]
鸡胸肉
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
2.
This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐单因次对鸡胸肉的保水性能的影响,并在此基础上进行正交试验,找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
5) chicken breast meat
鸡胸肉
1.
The technology of flavored chicken breast meat was studied in this article.
采用鸡胸肉为原料,研究了原材料状态、搅拌时间、上浆浆液成分、油炸时间与温度对产品品质的影响。
2.
For enhanceing the chicken breast meat the retention water property by Compound food additive,and the improvement fries in oil the chicken breast meat the quality as a goal.
通过复合食品添加剂来提高鸡胸肉的保水性,改善油炸鸡胸肉的品质。
6) Minced Chicken Breast Meat Roupu
鸡胸肉糜脯
1.
Effect of curing conditions,added amount of chicken fat in product and methods of drying on tissue structure,mouth feel and flavour of Minced Chicken Breast Meat Roupu were studied.
试验对鸡胸肉糜脯的腌制条件、鸡腹脂添加量及脱水方法对产品组织状态、口感和风味的影响进行了研究。
补充资料：鸡胸痰
鸡胸痰
鸡胸痰 病名。流痰之发于胸部者。见《医门补要》卷中。病因与流痰同，多发于儿童。证见：胸前部逐渐高突，皮色如常，质较硬，其状如鸡胸者，故名。患儿多伴有咳嗽，痰吐，潮热盗汗，消瘦气喘。日久则肿块变软，内已成脓，破溃则有稀脓流出，难能愈合，易成瘘管，缠绵不止。相当于胸骨结核。治宜温经补益之剂，方选补肺养阴汤加味，证治参见流痰条。
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