1.
Investigation of Detection Approach of SPE-HPLC of PAHs in Smoking Meat Products;
烟熏肉制品中多环芳烃的SPE-HPLC检测方法研究
2.
Extraction and Detection of Polycyclic Aromatic Hydrocarbons in Smoked Meat
烟熏肉制品中多环芳烃的提取及检测分析
3.
Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients
熏烤肉制品熏烟成分及其有害成分的控制
4.
To cut(meat)into long strips and dry in the sun or cure by exposing to smoke.
熏肉把（肉）切成长片晒干或用烟熏制
5.
(used especially of meats and fish) dried and cured in wood smoke.
（特别是用来指肉和鱼）在木头发出的烟中干燥、熏制。
6.
After curing, remove meat form the pickle; wash and dry or smoke.
腌制完成后,将牛肉从腌汁中取出,洗干净并进行干燥或烟熏。
7.
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
8.
hams curing in the smokehouse.
在烟熏室中熏制而成的火腿
9.
To subject to or treat with fumes.
熏用烟气处理或制作
10.
The same smokehouse procedures used for curing pork work well for beef.
用于烟熏腌猪肉的步骤同样适用于牛肉。
11.
Textiles--Test control reference and fading standard for tests of colour-fastness to nitrogen oxides and burt gas fumes
GB/T13766-1992纺织品耐氧化氮和烟熏色牢度试验用控制标样和褪色标准
12.
Meat cured by jerking.
干肉经过晒干或熏制的肉
13.
After being cured in western-style brine, well-selected top quality chicken breast, are put on the shelf.
精选上等的鸡胸肉，经过中式配方盐水的腌制后上架，果木烟熏、制而成。
14.
To preserve(meat, for example), as by salting, smoking, or aging.
腌，熏制通过腌、熏或陈化等方式保存（肉等）
15.
Textiles-Test for colour fastness to burnt gas fumes
GB/T11040-1989纺织品耐烟熏色牢度试验方法
16.
testing method for colour fastness to burnt gas fumes
纺织品耐烟熏色牢度试验方法
17.
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。
18.
Smoking gives the meat a more desirable color and flavor and probably aids in its preservation.
烟熏会使肉的颜色和风味更好,并可能有助于肉的储藏。