1.
Study on the Preparation Technology of Beef Flavor-Loaded Nanoparticles
纳米微胶囊牛肉香精的制备技术研究
2.
Research on Enzymatic Hydrolysis of Waste Beer Yeast for Preparation of Beef Flavor by Maillard Reaction;
啤酒酵母的酶解及Maillard反应制备牛肉香精的研究
3.
Advances on Preparation and Analysis of Flavor Components of Beef Essence
牛肉香精制备及其风味化合物分析研究进展
4.
Study on Technology of Preparing Beef Flavor Precursor by Fat Controlled Oxidation Via Response Surface Analysis
响应面分析法在牛脂控制氧化制备牛肉香精前体物中的应用
5.
The Preparation of Beef Thermo Process Flavoring and Analysis of Its Aroma Active Components;
反应型牛肉香精的研制及其香味活性化合物的分析
6.
a pork and beef sausage (or a thin slice of this sausage).
猪肉和牛肉香肠（或这种香肠的薄片）。
7.
highly seasoned fatty sausage of pork and beef usually dried.
加很多香料的肥猪肉和干牛肉香肠。
8.
Study on the Antioxidant Effect of Spice Essential Oil to Deep-fried Beef during Frying Process and Storage;
香辛料精油在油炸牛肉加工贮藏过程中的抗氧化性研究
9.
Study on processing technology of meat flavoring made of livestock bone protein hydrolysis liquid
以牛骨蛋白质水解液为原料制备肉味香精的工艺研究
10.
large smooth-textured smoked sausage of beef and veal and pork.
大个的平滑织纹的牛肉、小牛肉、猪肉熏制香肠。
11.
Tasting Note： The wines are made in the traditional technique with ripe tannin and fruit. Enjoy with the lamb or beef dishes.
品尝特征：由传统的酿酒技术精心酿制而成，成熟的单宁和水果香气非常丰富。配羊肉及牛肉极佳。
12.
country style pork sausage
含少量牛肉的粗绞猪肉香肠
13.
A seasoned smoked sausage made of mixed meats, such as beef, pork, and veal.
大红肠一种熏香肠，用牛排、猪肉、牛肉混合制成
14.
A highly spiced pork and beef sausage.
辣味香肠加了很多辣味调料的猪肉或牛肉香肠
15.
Products: Cooked pig's tongue, roasted chicken's wing, roasted sausage, spiced beef, etc.
主要产品：卤口条、鸡翅、香肉、肠、园腿、烧、鸡、香牛肉。
16.
Effect of enzymatic hydrolysis on fragrance of pork flavor
猪肉酶解对热反应猪肉香精香气的影响
17.
Agriculture: bananas, coffee, cacao, rice; cattle; balsa wood; fish.
农业：香蕉，咖啡，可可，大米;牛肉;木材，鱼类。
18.
Study on Volatile Flavor Compounds of Hongkong Braised Beef with Soy Sauce
香港酱牛肉挥发性风味化合物的研究