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猪腿
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  “猪腿”译为未确定词的双语例句
     Study on Relationship between Fatty Acids Composition and Oxidative Stability of Chilled Pork
     猪腿肉脂肪酸组成及脂肪氧化的研究
短句来源
     The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of male and female pigs. Meanwhile the change of lipid oxidation of chilled pig stored in (4±0.5)℃ and dark was assayed. The results showed: 1. The effects of sex on the components and contents of intramuscular and subcutaneous fatty acid were not significant ( p>0.05).
     本文研究了不同性别英系大白腿肉中肌间脂肪和皮下脂肪含量,并对其脂肪酸组成进行了分析,同时研究了腿肉在(4±0.5)℃避光贮存条件下脂肪氧化程度的变化,结果表明,不同性别猪腿肉肌间和皮下脂肪酸组成及含量均没有显著性差异(p>0.05);
短句来源
     There are several quality defects in dry-cured hams owing to problems of raw material or processing technology.
     由于猪腿原材料或者加工技术的问题,而造成干腌火腿产品质量的多种缺陷。
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  相似匹配句对
     Count Pigs
     数
短句来源
     Leg Functions in Sex
     的用场
短句来源
     TRANSMISSIBLE GASTROENTERITIS SWINE
     传染性胃肠炎
短句来源
     Study on Relationship between Fatty Acids Composition and Oxidative Stability of Chilled Pork
     肉脂肪酸组成及脂肪氧化的研究
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     O-Beine auf dem Fuβballplatz
     足球场上的“O”形
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  pork leg
The DEHA concentration at the "use by" date in fresh lean trimmings and slices of pork leg was 1?-?2 mg/kg, whereas neck and strip loin with some fat at the surface contained about 5?-?10 mg/kg.
      


Objective To investigate the needling mechanism from the perspective of original battery effects of electrochemistry.Methods The silver, bronze and stainless steel needles were superficially deoxidized and were then vertically inserted into strawberries and isolated pig legs; the electric current and voltage were measured. Results The electric current and voltage had been measured to certain extent.Conclusion Needling the plant and animal tissues with electrolytes can produce electrochemical original battery...

Objective To investigate the needling mechanism from the perspective of original battery effects of electrochemistry.Methods The silver, bronze and stainless steel needles were superficially deoxidized and were then vertically inserted into strawberries and isolated pig legs; the electric current and voltage were measured. Results The electric current and voltage had been measured to certain extent.Conclusion Needling the plant and animal tissues with electrolytes can produce electrochemical original battery effects.

目的 电化学原电池效应角度探讨针刺原理。方法 将银、铜、不锈钢针灸针经去氧化表面处理后 ,等距离分开 ,分别垂直刺入草莓、猪腿 (离体 )肌肉中 ,用电流、电压检测仪分别测量记录产生的相应电流、电压及其变化。结果 银、铜、不锈钢针灸针刺入草莓测到的电压 /电流 :分别为 2 61.91m V/( 16.7-2 ) μA,2 0 3.68m V/( 2 0 -2 ) μA,11.73m V/( 1-0 .1) μA;刺入猪肉测到的电压 /电流分别为 :42 2 .78m V/( 5 0 .1-2 ) μA,2 33.75 m V/( 30 -2 ) μA,5 0 .2 5 m V/( 3.3-0 .1) μA。结论 针刺含有电解质溶液的动、植物组织 ,能产生电化学原电池效应

The traditional dry cured ham has a salt content of 9% to 12%,and its manufacturing period over 6 months. In our present work,fresh leg meat was first skinned,boned and dry-cured with salt,the treated meat were coated with antimicrobial agent and then were dried and fermented in 1 month.The final products has a low salt content of 5%~7%,especially its flavor and mouth feeling are similar with traditimal one.

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。本项研究 ,将新鲜猪腿肉去皮、去骨和切块后进行干腌 ,腌肉块经防腐涂膜处理后进行干燥和发酵 ,可以制成块状低盐干腌火腿 ,盐分含量降低到 5 %~ 7% ,生产周期缩短到 1个月 ,与传统工艺制作的干腌火腿的风味和口感相同。

The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of male and female pigs. Meanwhile the change of lipid oxidation of chilled pig stored in (4±0.5)℃ and dark was assayed. The results showed: 1. The effects of sex on the components and contents of intramuscular and subcutaneous fatty acid were not significant ( p>0.05). 2. The lipid oxidation of intramuscular fat was higher than subcutaneous fat (p<0.05) during storage. 2-thiobarbituric acid (TBA) value of intramuscular...

The paper studied the fat content and fatty acids composition in intramuscular and subcutaneous fat of male and female pigs. Meanwhile the change of lipid oxidation of chilled pig stored in (4±0.5)℃ and dark was assayed. The results showed: 1. The effects of sex on the components and contents of intramuscular and subcutaneous fatty acid were not significant ( p>0.05). 2. The lipid oxidation of intramuscular fat was higher than subcutaneous fat (p<0.05) during storage. 2-thiobarbituric acid (TBA) value of intramuscular fat was close to 0.5mg/kg while the subcutaneous fat was below 0.2mg/kg at the fifth day. It was usually felt off-odour when the TBA value was over 0.5mg/kg. Hence it was crucial to control the intramuscular lipid oxidation so as to ensure good chilled pig quanlity.

本文研究了不同性别英系大白腿肉中肌间脂肪和皮下脂肪含量,并对其脂肪酸组成进行了分析,同时研究了腿肉在(4±0.5)℃避光贮存条件下脂肪氧化程度的变化,结果表明,不同性别猪腿肉肌间和皮下脂肪酸组成及含量均没有显著性差异(p>0.05);在(4±0.5)℃避光贮存期间(0~5d),肌间脂肪氧化程度显著高于皮下脂肪氧化程度(p<0.05),尤其到第5d时,肌间脂肪氧化指标—TBA值接近0.5mg/kg,而皮下脂肪TBA值低于0.2mg/kg。一般来讲,当生肉的TBA值超过0.5mg/kg时,人就能感觉到有氧化异味。因此,控制肌间脂肪氧化保证冷却肉良好品质的关键。

 
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