1.
Studies on the Flavor Compounds of Duck Meat & Its Changes during the Processing;
鸭肉风味及其在加工过程中的变化研究
2.
Comparison of the Primary Odorants of Beijing Ducks with that of Cherry Valley Ducks
北京鸭/樱桃谷鸭肉汤中香味物质的比较
3.
He larded the duck with pig fat to make it tasty.
他给鸭肉加了点猪油使它美味可口。
4.
The famous Beijing roast duck is crispy, tender and tasty.
著名的北京烤鸭皮脆、肉嫩、味美。
5.
The special of the day is a roast of pork .
当天的风味菜是烤猪肉。
6.
On hydrolysis of duck egg white by Flavourzyme;
Flavourzyme风味酶水解鸭蛋蛋清研究
7.
Study on the Technics of Several Flavor Duck Liver Soy Sauce
几种风味鸭肝酱加工工艺的试验研究
8.
Optimal Processing and Volatile Flavor of Sauce Duck with Cayenne Pepper
麻辣酱鸭加工工艺优化及挥发性风味物质检测
9.
Components and changes in flavor compounds of water-boiled salted duck pre-and post-irradiation
盐水鸭辐照前后风味成分的组成及变化
10.
Study on model system of intramuscular lipids induced flavor of dry-cured duck
肌内脂质参与形成板鸭风味的模拟体系研究
11.
Grilled duck breast flavored with duck gravy and brandy, And apple gratin as the side dish.
八分熟的炭烤鸭胸以鸭骨熬煮的肉汁与白兰地佐味，搭配丁香焗烤苹果片的香甜。
12.
Comparative Research on the Flavour Quality of Different Chicken Meat;
不同品种鸡肌肉风味品质的比较研究
13.
Study on Processing Technology and Volatile Compounds of Pork Cured with Sweet Soybean Paste;
酱肉加工工艺及挥发性风味物质研究
14.
The Effect of Saccharomyces cerevisiae Addition on the Flavor of Secondary-Fermentation Beef
添加酵母对二次发酵牛肉风味的影响
15.
Volatile Flavor Components in Meat of Chinese Mitten Crab (Eriocheir sinensis)
中华绒螯蟹蟹肉挥发性风味成分分析
16.
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
17.
Identification of Chicken Broth Aroma Component and the Effects of Age, Gender and Carcass Part to Flavor of Chicken;
鸡肉汤香味成分鉴定及日龄、性别和酮体部位对鸡肉风味的影响
18.
Analysis of Active Compounds Relative to Meat Flavour in Allium Mongolicum and Thymus Mongolicus and Its Effects on the Rumen Fermentation and Meat Composition for Sheep;
沙葱、地椒风味活性成分及其对绵羊瘤胃发酵和羊肉风味的影响