1) Jingbai hens
京白鸡
1.
Effect of inhibin gene immunization on egg production performance in Jingbai hens
抑制素基因免疫对京白鸡产蛋性能的影响
2) Beijing fatty chicken
北京油鸡
1.
Preservation and Research of Utilization of the Beijing Fatty Chicken;
北京油鸡的保种与利用研究
2.
Study on the Cloning and Expression of α-IFN Gene in Beijing Fatty Chicken;
北京油鸡α-干扰素的克隆和表达研究
3.
Cloning of the Partial Important Traits Gene of Beijing Fatty Chicken and Construction of 3 Kinds of PURH Expression Vector;
北京油鸡部分重要形状基因克隆及purh基因3种表达载体构建
3) Jinghai Yellow chicken
京海黄鸡
1.
Genetic effects of MC4R and POU1F1 gene on the growth performance in Jinghai yellow chicken;
MC4R、POU1F1基因对京海黄鸡生长性能的遗传效应
2.
Analysis of fitting growth model in Jinghai yellow chicken;
京海黄鸡生长模型拟合的研究
3.
Single Nucleotide Polymorphism of E-FABP Gene Associated with Correlated Traits in Jinghai Yellow Chicken;
京海黄鸡E-FABP基因多态性与相关性状的关系
4) Beijing-you chicken
北京油鸡
1.
Cloning and constructing recombinant Beijing-you chicken PEPT1 in 293-T cell;
北京油鸡肠道肽转运蛋白PEPT1表达载体的构建及在293-T细胞的表达
2.
Diversity of Immune Traits between Chinese Beijing-You Chicken and White Leghorn;
中国北京油鸡和引进白来航蛋鸡免疫性状的比较
3.
Studies on Meat Quality and Reproductive Trait and Relavent Candidate Genes in Beijing-You Chicken;
北京油鸡肉质与繁殖性状及相关候选基因研究
5) Beijing Fatty chickens
北京油鸡
1.
Coimparison of Superoxide Dismutase Activity in Silkies and Beijing Fatty Chickens;
丝毛乌骨鸡和北京油鸡超氧化物岐化酶活性比较研究
2.
The activity of superoxide dismutase(SOD)in several and both sexes of Silkies and Beijing Fatty Chickens was detemined with the NBT colorimetry.
采用 NBT比色法检测了丝毛乌骨鸡和北京油鸡间不同性别、不同组织的超氧化物歧化酶 (SOD)活性。
6) Beijing yellow chicken
北京油鸡
1.
The PrP~C genes of Yunnan pony and Beijing yellow chicken were amplified by PCR,and the sequences were compared with those published of some species using molecular biological softwares.
采用PCR方法扩增了云南矮马和北京油鸡的PrPC基因,并进行序列测定,结合已发表种属朊病毒基因序列,运用分子生物学软件进行同源性分析。
补充资料：鏊锅油鸡
【菜名】 鏊锅油鸡
【所属菜系】 江苏菜
【特点】 皮色金黄，肉质洁白，芳香扑鼻，香鲜肥嫩。
【原料】
当年活母鸡一只（重约1750克）。 玉果3克、桂皮3克、八角3克、小茴香3克、山奈3克、姜黄3克、葱25克、姜25克、绍酒30克、精盐10克、酱油25克、菜油50克。
【制作过程】
将鸡治净，下沸水锅中煮5分钟，捞出洗净。将锅置火上，投入玉果。桂皮、八角、小茴香、山柰、姜黄，炒3分钟取出，装入布袋扎紧，放入深砂锅中，加鸡清汤、葱结、姜块，将锅置火上烧热，放入菜油烧至六成热（约150℃）时，离火凉透倒入砂锅中。将砂锅上火，加绍酒煮沸，放入鸡，加精盐，用盆压住鸡身，加盖置中火烧沸，移至微火，将鸡焖熟，取出鸡，凉后斩块装盆，浇上油卤、酱油即成。
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