五年级英语下册课件:module+3+unit+1《she+had+eggs+and+sausages》3(外研版)_英语_小学教育_教育专区。module3 english food unit1 she had eggs and .
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Roast nuernberger sausages 龙堡猪肉肠
Fresh snow peas and sausages 雪豆炒腊肠
Crispy sausages 脆皮肠
Veal sausages 小牛肠
Five little Sausages 五根小腊肠
Sugar snap peas fried sausages 甜豆炒腊味
Safety Sausages 潜水安全浮标
Hotdog Sausages 热狗肠
Results from the mixture experiment showed that the optimal quality proportion of emulsified sausage was 0.25∶0.25∶0.4∶0.1(chicken breast∶pork cut trimmings∶chicken skin∶(3∶7 meat)),and the maximum sensory score of emulsified sausage was 8.65.
由混料试验可知,当鸡胸肉、猪碎肉、鸡皮与3∶7肉质量之比为0.25∶0.25∶0.4∶0.1时,低温乳化香肠的感官总分最高为8.65。
参考来源 - 原料肉组成对低温乳化香肠质构特性的影响及其配方优化CM extract had limit effects on inhibition of AV in Cantonese style sausage.
脂肪酶抑制剂水皂角提取物可应用于广式腊肠中,但是脂肪水解抑制效果有限。
参考来源 - 广式腊肠脂肪水解影响因素及其控制技术研究Objective: to discuss the clinical effect of Recover the Sore Soup retention sausage on liver strongly fragrant spleen weakness ulcerous colitis and explore the mechanism of it.
目的:观察愈疡汤保留灌肠治疗肝郁脾虚型溃疡性结肠炎的临床疗效并探讨其作用机理。
参考来源 - 愈疡汤保留灌肠治疗肝郁脾虚型溃疡性结肠炎的临床疗效观察Hence, it can be concluded that oxidation and hydrolysis in Cantonese styles sausage is gradually performed during oven roasting and that as a result, esters are continuously produced.
所以，广式腊肠在烘烤过程中脂肪不断氧化水解，且氧化程度逐渐加深，酯类化合物不断增加。
参考来源 - 烘烤中广式腊肠挥发性风味成分及脂质的变化Results showed that addition of 0.2% of freeze-dried "Shan 3" improved the unpleasant mutton-odour of mutton sausage.
把0.2％的冷冻“栅3”甘薯叶粉添加到羊肉香肠中可明显地改善羊肉香肠的膻味。
参考来源 - 甘薯叶可溶性蛋白的提取工艺及功能特性研究·2,447,543篇论文数据，部分数据来源于NoteExpress
同义词： blimp sausage balloon
以上来源于: WordNet
N-VAR A sausage consists of minced meat, usually pork, mixed with other ingredients and is contained in a tube made of skin or a similar material. 香肠; 腊肠
...sausages and fries.
…香肠和炸薯条。
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