1) kidneys & bacon
烟肉鸡腰
2) smoke-cured chicken
烟熏腊鸡肉
1.
Volatile flavouring compositions from smoke-cured chicken were trapped onto a solid adsorbent (Sep-PakC_(18) cartridge) and in organic solvent using the nitrogen purge-and-trap (NPT) method.
用氮气冲洗、Sep PakC18固相萃取柱吸附和冷有机溶剂捕集提取烟熏腊鸡肉的挥发性成分,用色谱-质谱联用法测定结构,用气相色谱(FID检测器)法进行定量分析。
5) broiler
[英]['brɔɪlə(r)] [美]['brɔɪlɚ]
肉鸡
1.
Tracing the Origin of Pigments in Broilers by Stable Istope Ratio Mass Spectrometry;
用稳定同位素质谱技术检测肉鸡色素的来源
2.
Rapid near infrared prediction of broiler manure nutrient contents;
近红外技术快速测定肉鸡粪便主要肥料成分含量的研究
3.
Effects of Sodium Butyrate on Mucosal Immunity-associated Cells in Small Intestine of Broiler;
丁酸钠对肉鸡小肠黏膜免疫相关细胞的影响
6) chicken meat
鸡肉
1.
The effect of B-carotene and V_E on the composition of fatty acids and their peroxidation stability in chicken meat;
β-胡萝卜素和V_E对饲喂鱼油日粮鸡肉中脂肪酸组成及其氧化稳定性的影响
2.
Studies on the Role of β-Carotene & VE Protecting Chicken Meat Enriched with ω-3 Polyunsaturated Fatty Acids and It s Effect on Meat Quality of Broiler;
β-胡萝卜素和VE对富含ω-3多不饱和脂肪酸鸡肉的保护作用和肉质的影响
3.
Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry.
由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。
补充资料：熏胡椒鸡肉冰
梅子 8颗
梅子汁 2大匙
燻鸡肉 1/2杯
桔仔酱 1大匙
细冰 1盘
制作：
(1)将燻鸡肉切成细丁备用(或以不同的腊肠冷藏食品均可)。
(2)将冰盛入盘中，再排入燻鸡肉丁、梅子，最後再淋上梅子汁及桔子酱即可食用。
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