1.
Studies on Contents of Iron,Copper and Zinc in Black-Bone Mutton by Atomic Absorption Spectrophotometry
原子吸收光谱法测定乌骨羊肉中微量元素的研究
2.
chop cut from a mature sheep.
成熟的羊的排骨肉块。
3.
Study on the Fat-lamb Feeding Methods in Wulatezhong Banner of Inner Mongolia;
内蒙古乌拉特中旗肉羊养殖方式对比研究
4.
a cut of lamb including the breastbone and attached muscles dressed as meat.
胸骨和附着其上的小羊肉块。
5.
Establishment of a Sandwich ELISA for the Detection of Bovine and Ovine MBM;
牛羊肉骨粉夹心ELISA检测方法的建立
6.
rib section of a forequarter of veal or pork or especially lamb or mutton.
牛肉或猪肉的前半部分的肋骨架，特别是小羊羔和绵羊。
7.
Determination of Icarrin in Jinwu Gutong Capsules by HPLC
HPLC法测定金乌骨通胶囊中淫羊藿苷的含量
8.
Study on the Effect of Inorganic Boron and Manganese Anti Black Bone Broiler Copper Poisoning;
无机硼、锰对肉用乌骨鸡铜中毒的效应研究
9.
Squid fin-like propeller based on the principle of muscular hydrostat
肌肉性静水骨骼原理的仿乌贼鳍推进器
10.
Determination of the nutritional composition in silky fowl scattered in medlar garden
枸杞园放养乌骨鸡鸡肉营养成分的分析
11.
cut of meat (especially mutton or lamb) consisting of part of the backbone and both loins.
包含部分脊椎骨和两侧腰的肉块（特别是绵羊和小羊羔）。
12.
a lamb, veal, salmon, etc cutlet
羊肉、 牛肉、 蛙鱼...片.
13.
a pork/lamb/mutton chop
猪[羔羊/羊]排骨.
14.
a saddle of lamb, venison, beef, etc
羊脊肉、 鹿脊肉、 牛脊肉.
15.
A Effect of the Optimum Methionine Level for Xuefeng Black-bone Chickens Fleshly Performance;
不同的蛋氨酸水平对雪峰乌骨鸡肉用性能的影响
16.
Key Technologies of Robot Squid Prototype Based on the Principle of Muscular Hydrostat
基于肌肉性静水骨骼原理的机器乌贼原型关键技术研究
17.
The Research on Blood Indices, Meat Eating Quality and Flavor Compounds of Silkies by Stocking in Medlar Orchard
枸杞园放养乌骨鸡血液指标、肉食用品质及风味物质研究
18.
The Infulence on Silky Fowl Production Performance, Meat Nutrition and Drug Residues under Different Feeding Pattens
不同饲养方式对乌骨鸡生产性能、肉品营养及药物残留的影响研究