1.
Study on the Formation of Quality Traits and Microbial Roles of Yunnan Dry Cured Ham;
云南干腌火腿品质特征形成与微生物作用研究
2.
The Microbiological Change, Function and Mechanism of Dried Beef in the Processing;
干腌牛肉加工过程中微生物变化、作用及机理
3.
The traditional dry cured ham has a salt content of 9% to 12%,and its manufacturing period over 6 months.
传统干腌火腿的盐分含量为 9%～1 2 % ,生产周期长达 6个月以上。
4.
Prediction of Sodium Nitrite Content in Meat and Research on the Flavor Reaction Model Systems of Dry-cured Meat;
肉中亚硝酸钠含量的预测及干腌肉品风味反应模型的研究
5.
Study on the Growth Regulation of Staphylococcus Aureus and Inhibitive Factors in Fermented-dry Beef Producting;
干腌牛肉中金黄色葡萄球菌生长规律及其抑菌因素研究
6.
Correlation Study between Proteolysis and Processing of Dry-cured Goat Ham;
干腌羊火腿工艺过程蛋白质水解规律及其相关性研究
7.
Change of Nitrite and Nitrate Content During the Processing of Dry-cured Salted Fish Processing
咸鱼干腌过程中亚硝酸盐和硝酸盐的含量变化及其相关性分析
8.
Effect of intensifying high temperature ripening on proteolysis in dry-cured ham
强化高温成熟缩短工艺时间对干腌火腿蛋白质水解的影响
9.
Lipolysis and Lipid Oxidation in Goat Hams during Dry-curing and Fermentation-Ripening Processing
山羊腿干腌发酵成熟工艺过程中脂质分解氧化研究
10.
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。
11.
(S Africa) meat that is salted and cut into strips and dried in the sun.
（南非）腌渍后切成片在日下晒干的肉。
12.
We ate eggs and bacon, pickled walnuts and cheese.
我们吃鸡蛋，火腿，腌胡桃仁和干酪。
13.
The strip of fat from the upper part of a side of pork, usually dried and salt - cured.
腌用猪板油猪肉背面上部的条状猪油，通常晒干并用盐腌
14.
Defrost the fish fillets, clean and cut into 3 pieces. Dry them with the kitchen paper and mix in the marinade and let stand for 15 minutes.
鱼片解冻洗净后切成3段。抹干水份后加入腌料腌制15分钟左右。
15.
liquorice-flavored seeds or oil used in cookies or cakes or pickles.
干草味的种子或油，用于饼干、蛋糕或腌渍品。
16.
A dry martini garnished with a small pickled onion.
吉普森酒一种干马丁尼酒，以小腌洋葱作配菜
17.
dried navy beans baked slowly with molasses and salt pork.
干的藏青色豆与糖蜜和盐腌猪肉一起慢慢烘焙。
18.
glazed and salted cracker typically in the shape of a loose knot.
上过釉、盐腌过的饼干，典型的形状是宽松的节状。