1)Wenchang chicken文昌鸡
1.Study on the Molecular Markers of Egg-laying and Egg Quality Traits in Wenchang Chicken;文昌鸡产蛋性能及蛋品质性状分子标记的研究
2.Study on the relationship between microsatellite markers and egg quality traits in Wenchang chicken微卫星标记多态性与文昌鸡蛋品质性状的相关分析
3.Inosinic 5'-Monophosphosphate (IMP) and Inosine (I) content variations in breast meat of Wenchang chicken were studied.测定了12只文昌鸡胸肉在冷藏(0～2℃)1～10d和冷冻(-20℃)20～90d内肌苷酸(IMP)和肌苷(I)含量的变化。
英文短句/例句
1.Study on the Molecular Markers of Egg-laying and Egg Quality Traits in Wenchang Chicken;文昌鸡产蛋性能及蛋品质性状分子标记的研究
2.Single Nucleotide Polymorphisms on Follicle Stimulating Hormone Receptor (FSHR) Gene of Wenchang Chicken文昌鸡促卵泡素受体(FSHR)基因外显子区域SNPs分析
3.The Impact of the Level of Androgen on the Quality of Sperm in Mature Roosters文昌鸡血清雄激素水平对精液品质的影响
4.Correlation between Polymorphism of Neuropeptide Y Gene and Traits at First Laying of Wenchang Chicken文昌鸡神经肽Y基因多态性与开产性状的关系
5.Effects of Marketing Age and Plumage Color on Meat Quality of Wenchang Chickens上市日龄和羽色对文昌鸡肉质特性的影响
6.The Research on the Insecticide Procedures of Wenchang Chicken in the Eco-stocking Process文昌鸡生态放养过程中驱虫程序的研究
7.Effect of Different Energy Diet on Production Perfromance of Wenchang Chicken日粮能量水平对文昌鸡生产性能的影响
8.Analysis of Correlation between Wenchang Chicken's Immune Traits and Some Growth Performances文昌鸡免疫性状与部分生长性能的相关分析
9.Effect of Health Sand on Egg-laying Performance and Egg Shell Quality of Wenchang Chicken保健砂对文昌鸡产蛋性能及蛋壳品质的影响
10.Research on the Association between the Polymorphism of ESR Gene and Egg Performance in Wenchang ChickenESR基因与文昌鸡产蛋性状的关联性研究
11.Effects of Dietary Energy Levels and NPY Gene on Traits of Reproduction of WenChang Chicken不同能量水平与NPY基因多态性对文昌鸡繁殖性能的影响
12.Study on the relationship between microsatellite markers and egg quality traits in Wenchang chicken微卫星标记多态性与文昌鸡蛋品质性状的相关分析
13.Optimum Requirements of Dietary Energy and Crude Protein for Wenchang Chicks at the Age of 1～35 days1～35日龄海南文昌鸡适宜饲粮能量和蛋白质水平的研究
14.Research and Analysis on the Lancelet in Fangji Island Sea Areas of Maoming;茂名放鸡岛海域文昌鱼资源调查及环境因子分析
15.A Study on the Regulation of Blood Immunity in the Process of Growth and Development in AA and Nong Chang Ⅱ Chickens;AA肉鸡和农昌Ⅱ号蛋鸡生长发育过程中血液免疫规律的研究
16.Study on stability of the open pit slope in Yang Ji Shan Gold Mine of Ruichang City瑞昌市洋鸡山金矿露天边坡稳定性研究
17.The Epidemioloyical Survey and Drug Control for AvianCoccidiosis in Changji, Xinjiang;新疆昌吉地区鸡球虫流行病调查和药物防治
18.A Preliminary Analysis of the Formation of the Jifei Thermal Spring and Travertine, Yunnan, China云南省昌宁县鸡飞温泉成因及钙华形成浅析
相关短句/例句
Sliced Chicken with Chicken Livers and Ham广州文昌鸡
3)Wenchang Changsa文昌昌洒
1.Study on the Characteristics of Rural Vegetation and the Eco-environmental Problems of Agriculture Development in Wenchang Changsa, Hainan;海南文昌昌洒农村植被特点与农业开发中的生态环境问题研究
4)Wenchang文昌
1.The Climatic Statistical Characteristics of Thunderstorm in Wenchang;文昌市雷暴气候统计特征
2.Study on Civilized and Ecological Village in Wenchang of Hainan;海南省文昌市“文明生态村”研究
3.Problems and Countermeasures on the Coconut Production in Wenchang City;文昌市椰子生产存在的问题及对策
5)Changhua Chicken-Blood Stone昌化鸡血石
1.Changhua chicken-blood stone is one of the most famous agalmatolite in China.在野外地质调查基础上 ,对昌化鸡血石“地”的矿物组成进行了镜下鉴定和粉晶X 射线衍射分析研究 。
6)Changhua Chicken Blood Stone昌化鸡血石
1.Based on slice identification and X ray powder diffraction, the mineral compositions in "Di" of Changhua Chicken Blood Stone are systematically studied in this paper.镜下鉴定和 X射线粉末衍射分析结果显示 ,昌化鸡血石的“地”主要由地开石和高岭石组成 ,次要矿物有明矾石、埃洛石、石英和黄铁矿等。
2.Changhua chicken blood stone together with Tianhuang stone and Dengguang stone ,are renowned as "Three Seal Treasures ".昌化鸡血石与福建田黄石、青田灯光冻 ,史称印石三宝 ,发现和开采已有1000多年历史。
延伸阅读
文昌鸡文昌鸡
文昌鸡海南最负盛名的传统名菜。号称“四大名菜”之首。文昌鸡是一种优质育肥鸡，因产于海南省文昌县（现已撤县设市）而得名。 据传，文昌鸡最早出自该县潭牛镇牛镇天赐村，此村盛长榕树，树籽富含营养， 家鸡啄食，体质极佳。文昌鸡的特点是个体不大，重约1.5千克左右，毛色鲜 艳，翅短脚矮，身圆股平，皮薄滑爽，肉质肥美。海南人吃文昌鸡，传统的吃法 是白斩（也叫“白切”），最能体现文昌鸡鲜美嫩滑的原质原味。同时配以鸡油 鸡汤精煮的米饭，俗称“鸡饭”。海南人称“吃鸡饭”即包含白斩鸡在内。白斩 文昌鸡在海南不论筵席、便餐或家庭菜皆派用场。在香港、东南亚一带出备受推 崇，名气颇盛。用料： 文昌鸡（以将要下蛋的小母鸡最佳）1只（重约1千 克左右）姜丝、蒜泥、味精、白醋、白糖、精盐、 老抽各适量。制作：1:将活鸡割颈放血、去毛除脏（不损坏整鸡原 状），洗净：在鸡素囊口插进一瓷汤勺（以利汤水 从鸡腔中对流）把鸡脚扭反插进鸡下腹洞内固定： 将鸡头仰屈，用翅膀窝夹住，（目的是使鸡头向后 仰起、不用翅膀夹住亦可，但需在煮鸡时掌握好造型。）放进烧滚的清汤中翻转 烫氽，使鸡身四周受热膨胀定型。2、改用慢火浸煮（以汤中冒气眼而不滚开为度）约5分钟，用铁勾将鸡提 起，倒出腹腔汤水，再放入汤中浸煮，反复三、四次、至仅熟（不可大生也不可 过熟），离火后另放凉汤中浸泡稍为冷却后取出，抹上一层香麻油，使皮色淡黄 光亮，食时斩件装盘，砌成原鸡形上席。3、佐料调配：通常有二种，一种是咸鲜味型，用姜丝、蒜茸、味精、老抽 调制而成，另一种是酸甜味型，以白醋、白糖、精盐、姜茸、蒜泥配制成。另有 辣椒酱备用。民间还有山茶油或香麻油调配姜丝、蒜茸、桔汁、精盐等制成的佐 料，别有一番风味。特点：摆盘美观，色泽淡黄光亮，皮脆肉嫩味鲜，醮佐料而吃，入口喷香，爽滑异常。
