1) shrimp with broccoli
芥兰虾仁
2) Sautéed Shrimps with Chinese Broccoli
芥兰虾
3) Sautéed Shelled Shrimp with Broccoli of Two Tastes
兰花双味虾仁
4) shrimp
[英][ʃrɪmp] [美][ʃrɪmp]
虾仁
1.
Calculation of the Refinement Curve Length of Shrimp and Its Correlation with Weight
虾仁图像细化曲线长度与体重相关性研究
2.
The appearance, nutrition,physical and chemial properties, trace and heavey metal elements of frozen shelled shrimp irradiated by electron beam(EB) were studied ant the resutls showed no difference between EB irradiated frozen shrimp and the control samples.
用电子束处理冻虾仁 ,剂量 1 0kGy ,剂量率 0 3kGy s,对虾仁的感观指标、营养成份、理化指标、微量元素和重金属元素均无明显变
3.
A gas chromatography(GC) with electronic capture detection(ECD) for determination of chloramphenicol(CAP) residues in shrimps samples has been validated.
建立了用配有电子俘获检测器(ECD)的气相色谱仪来测定虾仁中的氯霉素含量的方法。
5) peeled shrimp
虾仁
1.
Effect of cooking technology on quality of peeled shrimp and remnant microorganism analysis
鹰爪虾虾仁煮制工艺研究及残留微生物分析
2.
The effects of NaCl and cooking time on quality of peeled shrimp were analyzed.
研究了南美白对虾虾仁在煮制过程中NaCl添加量及煮制时间对感官品质的影响,并对煮制残留微生物的种类进行了初步的分析。
6) shelled shrimp
虾仁
1.
The shelled shrimps was dehydrated to different water activities(Aw)by a vacuum microwave,then the moisture sorption isotherms was determined at 20℃.
采用真空微波脱水的方法将虾仁干制成不同水分活度(Aw)的样品,测定样品在20℃时的水分吸附等温线,并通过保藏试验分析比较Aw对常温保藏后虾体内的细菌菌落总数以及对虾体的弹性、硬度等质构参数的影响。
补充资料：兰花
| 兰花 orchids 中国对兰科兰属的植物的泛称。如春兰、蕙兰、建兰、墨兰及寒兰等。主要分布于长江流域以南诸省区。喜生于林下略荫蔽但排水良好的地方。中国早自宋朝就有相当广泛的栽培，并有专著。兰花是中国知名的花卉，庭园间广为栽培。叶多半青翠挺拔，带形或剑形，聚生于缩短的假鳞茎上。花葶短或修长，直立或略外弯。花的色泽多在白色至红紫色之间，纯白色的称素心兰，较为名贵。由于栽培历史悠久，品种极多，体态、花色、香气各异，但不少名品雅致、素淡、清香四溢。
|
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