1)yak meat牦牛肉
1.Research on improving processing quality of yak meat by curing;腌制提高牦牛肉加工制品品质的研究
2.Study the keeping fresh effect of calcium pnpionabe on Yak meat;丙酸钙对牦牛肉保鲜效果的研究
3.The freeze drying process of yak meat was studied.研究了牦牛肉的冻干过程 ,得到了牦牛肉的共熔点、冻干曲线及其传热传质特性。
英文短句/例句
1.Research on Nutrition and Pathogenic Microbes in Meat and Milk of White Yak;白牦牛肉乳营养及致病性微生物污染分析研究
2.Study of DaTong Calf Yak Meat Quality Analyses and Safety in QingHai;青海大通犊牦牛肉品质分析及安全性研究
3.Component Analysis on Northern Tibet Yak Meat and Research on Its Nutrition Quality藏北牦牛肉成分和营养品质的分析研究
4.Study on the Efficiency of Natural Anti-staling Agent for Yak Chilling Beef天然保鲜剂对冷却牦牛肉的保鲜效果研究
5.Study on Meat Quality, Serum Biochemistry Indices and Their Correlation of Gannan Yak;甘南牦牛肉用品质、血清生化指标及其相关性的研究
6.Analysis of Process Technology and Microorganism Change for Tibet Wind Freeze-dried Yak Meat西藏自然风冻干牦牛肉加工工艺与微生物菌相分析
7.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
8.A domesticated yak, used as a work animal or raised for meat and milk.牦牛一种家用牦牛，用作干活的牲畜或为其肉和奶而饲养
9.Study on the protein is extracted yak and Tibet plateau sheep meat by product牦牛、藏系绵羊肉加工副产品提取蛋白质的研究
10.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
11.Comparation Analysis on The Slaughter Performance and Taste Quality of Beef Between Gannan Yak With Othe Fine Variety Cattle Breed甘南牦牛与其他良种牛屠宰性能及牛肉食用品质对比分析
12.Hazard Analysis and Safety System on the Food Chain of Environment-forage-yak Meat/Milk Products in Tianzhu白牦牛环境—饲草—肉奶产品食物链危害分析与安全体系研究
13.Heavy Metals Pollution Research and Risk Assessment on Grazing Soil-Forage-Meat and Milk Products of White Yak;白牦牛放牧地土壤—牧草—肉奶产品重金属污染研究及风险性评估
14.Effects of Different Feeding Condition on Growth and Meat Quality of Grazing Yak Calves;不同饲养方式对放牧犊牦牛生长发育及肉品品质的影响
15.A wild, shaggy - haired ox(Bos grunniens)of the mountains of central Asia.牦牛一种生长在中亚山区的长毛野生牛（牦牛）
16.Effect of Water Activity on Oxidative Quality in Beef and Yak Myoglobin Oxidation Related to Its cDNA Sequence;牛肉中水活度对氧化品质的影响及牦牛肌红蛋白cDNA分析和氧化特性
17.Comparative Analysis on Karyotype of Domestic Yak and Yak with Wild Blood家牦牛与不同野血牦牛染色体组型的比较分析
18.Studies on the Microvasculature of Infant and Adult Yak s Heart;犊牦牛和成年牦牛心脏微血管构筑的研究
相关短句/例句
Yak meati ntestinalp roduct牦牛肉肠
3)instant yak beef stick牦牛肉条
1.In this paper, the yak beef as raw material, through tendering, braising and cooking, cutting, drying processing, the instant yak beef stick was researched.以牦牛肉为原料,经嫩化、蒸煮入味、切条、干燥等工序和调味料包配方选择及杀菌条件确定,研制出方便牦牛肉条。
4)slice dried yak meat牦牛肉脯
1.Later period increases in the slice dried yak meat processing duplicate matches antiseptic, uses the transparent compound membrane vacuum packs , enables the product to achieve the normal temperature guarantees the nature time 9 months.在牦牛肉脯加工后期添加复配防腐剂,采用透明复合膜真空包装,使制品达到常温保质期9个月以上。
5)keeping fresh牦牛肉保鲜
1.Study the keeping fresh effect of calcium pnpionabe on Yak meat;丙酸钙对牦牛肉保鲜效果的研究
6)Fine-quality yak meat优质牦牛肉
延伸阅读
附苓萸肉狗肉汤菜谱名称 冬季常见病补益保健汤----附苓萸肉狗肉汤所属菜系 其它菜系所属类型 健康菜谱基本特点 温补肾阳、纳气归肾基本材料 狗肉150克，制附子12克，茯苓30克，山萸肉25克，生姜15克[制法]：1.狗肉洗净、块块；附子、茯苓、山萸肉、生姜（去皮）分别用清水洗净，生姜用刀背拍碎。2.起油锅，下狗肉及生姜爆香、铲起，与附子、茯苓、山萸肉一齐放入砂煲内，加开水适量，武火煮沸后，改用文火焖3小时，调味供用。[功能]：温补肾阳、纳气归肾[适用范围]：用于肾阳不足所致的支气管哮喘（缓解期）。症见腰酸肢冷，气喘乏力（发作时则喘促不能平卧），遇寒尤甚，小便清长，畏寒怕冷，舌淡胖苔白腻。
