1) animals' bone
畜禽骨
1.
New product development by processing and utilization of the animals' bone
畜禽骨加工利用及其产品开发
2) Bone and meat of livestock and poultry
畜禽骨肉
3) Livestock and poultry
畜禽
1.
Study on the determination of chloramphenicol residues in muscles and viscera of the livestock and poultry and in the shrimp;
畜禽肌肉、内脏及虾中氯霉素残留量的检测技术研究
2.
The role of polyamine in livestock and poultry nutrition;
多胺在畜禽营养中的作用
3.
Effects of toxin from cottonseed and rapeseed meal on livestock and poultry and its toxicology mechanism;
棉、菜籽饼粕源毒素对畜禽的影响及其毒理作用
4) livestock
[英]['laɪvstɔk] [美]['laɪv'stɑk]
畜禽
1.
The effect of nutrition of energy and protein on Livestock reproductive performance;
能量和蛋白水平对畜禽繁殖性能的影响
2.
Effects of Enzyme Preparation on Digestive Performance in Livestock Fed Barly or High Wheat Bran or High Wheat Middilng Diets;
大麦糠麸饲粮中添加复合酶制剂对畜禽消化性能的影响
3.
Application of oil in livestock diets;
油脂在畜禽日粮中的应用
5) animal
[英]['ænɪml] [美]['ænəmḷ]
畜禽
1.
Design of storage facilities for animal waste;
畜禽养殖废弃物贮存设施的设计
2.
Application of Microsatellite Marking in Animal Breeding;
微卫星标记在畜禽育种中的应用
3.
Study on Dynamic Information of Animal Genetic Resources in China;
中国畜禽遗传资源信息动态研究
6) Domestic animal
畜禽
1.
Analysis of genetic and nutritious factors affecting domestic animal fat deposition;
影响畜禽脂肪沉积的遗传和营养因素分析
2.
Many traits that have the economic meaning in domestic animal are controlled by Quantitative Trait Loci (QTL ).
畜禽许多经济性状都受数量性状位点QTL控制,本文概述了QTL定位的前提条件、定位策略及基本步骤、定位方法和各种畜禽QTL定位进展,并提出存在问题与展望。
3.
The recent advances of genetic linkage mapping in domestic animal such as cattle、pig、 chicken and sheep were summarized in this paper, including the kinds、methods of study、progress of gene linkage mapping and the application of gene mapping in domestic animal breeding.
本文对基因图谱种类、畜禽基因图谱研究的方法、现状和研究进展、基因图谱在畜禽遗传育种中的应用进行了综述,并阐述了畜禽图谱构建的意义。
补充资料：拆骨肉炒菌
原料：
拆骨肉［注］300克 松蘑、香菇、鸡腿菇、乳牛肝菌各30克 水发木耳、水发银耳各20克 小白菜叶50克 蒜末、葱花、精盐、料酒、生抽、蘑菇精、鸡粉、鲜汤、湿淀粉、色拉油各适量
制法：
1．松蘑、香菇、鸡腿菇、乳牛肝菌、木耳、银耳均洗净，改刀成片，下入沸水锅中汆一水。
2．净锅上火，放少许色拉油烧热，下入蒜末爆香后，掺入适量鲜汤，放入拆骨肉及各种菇菌，调入精盐、料酒、生抽、蘑菇精、鸡精，烧约两分钟，下入小白菜叶，最后用湿淀粉勾芡，淋入尾油，起锅装盘，即成。
特点：
味鲜菌香，汁浓可口。
［注］拆骨肉：是把附有少许瘦肉的骨头煮熟或卤熟后，从骨上撕下的净肉。
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