1.
Studies on the Preparation of Basic Thermal Process Beef Flavorings by Maillard Reaction of Model System;
Maillard反应体系制备热加工牛肉风味基料的研究
2.
A highly seasoned smoked cut of beef, usually taken from the shoulder.
浓味熏牛肉通常用肩胛肉、重味料熏制的牛肉
3.
Study on the Materials of Natural Milk Flavor and Milk Flavoring by Enzymes
酶法制备天然牛奶风味基料及牛奶香精的研究
4.
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
5.
Determination of fatty acid and flavor Materials in muscle of yak,pianniu and Yellow cattle
牦牛、犏牛及黄牛肉脂肪酸和风味物质的分析
6.
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
7.
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
8.
The Determination of Fatty Acid in the Muscle of Yak, Pianniu and Cattle and the Comparition of the Performance of Them;
牦牛、犏牛及黄牛肉脂肪酸和风味物质测定及生产性能的比较分析
9.
she made gravy with a base of beef stock.
她用牛肉汤作基料做成肉汁。
10.
Chicken is more delicate than beef.
鸡肉比牛肉味道美。
11.
Study on the Foundation of Beef Flavoring Thermal Reaction and Its Stability;
牛肉风味热反应体系的建立及稳定性研究
12.
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
13.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
14.
bouillon or beef stock thickened with butter and flour roux and variously seasoned with e.g. herbs or Worcestershire.
牛肉汤或牛肉原料，用黄油、面粉糊使之变厚，用香草或伍斯特郡等多种香料调味。
15.
E Indian curry-flavored soup with a meat or chicken base.
东印度用咖哩粉调味的汤，用肉或鸡肉作基料。
16.
A clear, thin broth made typically by simmering beef or chicken in water with seasonings.
肉清汤一种在已加入调味料的水中煨牛肉或鸡肉而做的清淡的肉汤
17.
She sauced the beef with pepper.
她用胡椒给牛肉调味。
18.
This beef is just to my taste.
这牛肉正合我的口味。