1.
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
2.
liver, duck, mackerel pate
肝、 鸭、 鲭鱼酱.
3.
The Quality Control of Duck Production & Sauce-Duck Processing and the Preservation Technology;
原料鸭生产及酱鸭加工的质量控制和保鲜技术的研究
4.
Please wrap the peking Duck in the pancake with the spring onion and the sweet bean sauce.
请将北京烤鸭、葱和甜面酱包在薄煎饼里面。
5.
Please wrap the Beijing Roast duck in the pancake with the spring onion and the sweet bean sauce.
请将北京烤鸭同葱和甜面酱一起包在薄煎饼里。
6.
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
7.
Research on the Compound Preservation of the Special Product "Crisp Spiced Duck" of Changshu
常熟特产“香酥酱鸭”复合保鲜优化工艺研究
8.
Use of Compound Natural Preservatives for Preservation of Spiced Crisp Ducks
复合天然防腐剂对香酥酱鸭保鲜效果研究
9.
The Curative Effect of Qingganyin on Duck Viral Hepatitis;
“清肝饮”对鸭病毒性肝炎的疗效研究
10.
The Construction of Duck Hepatitis Virus Partial cDNA Library and the Characteristics of Duck IgG;
鸭肝炎病毒部分cDNA文库的构建及鸭IgG的特性
11.
Screening of Responsive Genes in Ducklings during Duck Hepatitis Virus Ⅰ Infection;
雏鸭感染Ⅰ型鸭肝炎病毒相关基因的筛选
12.
Dynamics of antibody against duck hepatitis virus in breed ducks and of maternal antibody in ducklings;
鸭肝炎病毒免疫种鸭抗体消长规律及其雏鸭母源抗体变化的研究
13.
Dynamic Study on Immunopathology of Cherry Valley Duck Hepatitis Virus Infecting Ducklings and Adolescent Ducks;
鸭肝炎病毒感染樱桃谷雏鸭和中鸭后免疫病理学的动态研究
14.
Dynamics of Antibody Against Duck Hepatitis Virus-Ⅰ in Breed Ducks and Ducklings
Ⅰ型鸭肝炎病毒抗体在产蛋鸭和雏鸭体内的变化规律研究
15.
And I'd like to have pate de foie gras for our hors'd oeuvres.
同时餐前小吃我们点一份肥鹅肝酱。
16.
Study of Proteins Related with the Different Susceptibility of Primary Duck Hepatocytes to Duck Hepatitis B Virus Infection;
鸭原代肝细胞对鸭乙型肝炎病毒易感性相关蛋白的研究
17.
Studies on Pathogenic Character of New Type Duck Hepatitis Virus and Apoptosis of Liver and Pancreas in Infected Ducklings;
新型鸭肝炎病毒致病特性及感染鸭肝胰细胞凋亡的研究
18.
Experimental Research on Antiviral Activity of Ganlong Capsule Against Duck Hepatitis B Virus;
新药肝龙胶囊对雏鸭体内鸭乙型肝炎病毒的抑制效果