Factors influencing the quality of bone paste meatball were discussed by the orthogonal test, and the optimal formula of meatball was determined in this paper.
本课题采用正交试验法探讨了鸡脯肉、鸡骨泥、猪肥膘以及生粉对鸡骨肉丸的影响，确定了鸡骨泥肉丸的最佳配方。
The processing technique and scientific formula of fresh mashed bone dunmpling stuffing were studied, And based on components analysis the nutritional significance was analysed.
研究了鲜言禽骨加工鲜骨泥的生产工艺流程与最佳工艺条件、“钙方”的科学配方与加工工艺，在成分分析基础上进行了营养学意义分析。
Several errors and confusions of structural formula and name for methylionone and bone in some dictionaries and handbooks are discussed.
本文对一些词典、手册中关于甲基紫罗兰酮和鸢尾酮的结构式和名称中的一些错误和疏漏进行了讨论。
Standard English bone china was produced c. 1800 when Josiah Spode II (1754-1827) added calcined bones to the hard-paste porcelain formula.
当斯波德（JosiahSpodeII，1754～1827）将一种煅烧后的骨头加到硬陶配方中后，在约1800年制出了软陶。
Standard English bone china was produced c. 1800 when Josiah Spode II (1754-1827) added calcined bones to the hard-paste porcelain formula.
当斯波德（JosiahSpodeII，1754～1827）将一种煅烧后的骨头加到硬陶配方中后，在约1800年制出了软陶。
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