1) dried minced chicken
鸡肉松
2) broiler
[英]['brɔɪlə(r)] [美]['brɔɪlɚ]
肉鸡
1.
Tracing the Origin of Pigments in Broilers by Stable Istope Ratio Mass Spectrometry;
用稳定同位素质谱技术检测肉鸡色素的来源
2.
Rapid near infrared prediction of broiler manure nutrient contents;
近红外技术快速测定肉鸡粪便主要肥料成分含量的研究
3.
Effects of Sodium Butyrate on Mucosal Immunity-associated Cells in Small Intestine of Broiler;
丁酸钠对肉鸡小肠黏膜免疫相关细胞的影响
3) chicken meat
鸡肉
1.
The effect of B-carotene and V_E on the composition of fatty acids and their peroxidation stability in chicken meat;
β-胡萝卜素和V_E对饲喂鱼油日粮鸡肉中脂肪酸组成及其氧化稳定性的影响
2.
Studies on the Role of β-Carotene & VE Protecting Chicken Meat Enriched with ω-3 Polyunsaturated Fatty Acids and It s Effect on Meat Quality of Broiler;
β-胡萝卜素和VE对富含ω-3多不饱和脂肪酸鸡肉的保护作用和肉质的影响
3.
Because people focus on the nutritional value and the flavor quality of chicken meat, theresearch on the flavor is a hot but difficult point in the animal husbandry.
由于人们更加注重鸡肉的营养价值和风味品质,因此鸡肉的风味品质研究已经成为畜牧业的热点问题,但同时也是一个难点。
4) chicken
[英]['tʃɪkɪn] [美]['tʃɪkɪn]
肉鸡
1.
Application of HACCP in processing of soft caned chicken;
HACCP在肉鸡软包装罐头生产中的应用
2.
Immunity effects study of using the H120、C30,C30 and oils Newcastle disease vaccines immunizing to the GUANG-XI Da Fa chickens;
新城疫H120、C30、C30+油剂苗疫苗免疫大法肉鸡免疫效果
3.
Studies on hemorrheological and biochemical indexes of chickens with fatty liver syndrome;
肉鸡脂肪肝综合征血液流变学和生化指标变化的研究
5) chicken muscle
鸡肉
1.
Simultaneous determination of four fluoroquinolone residues in chicken muscle by supercritical fluid extraction and High Performance Liquid Chromatography;
超临界流体萃取和高效液相色谱同时测定鸡肉中4种氟喹诺酮类药物残留
2.
The effect of combined high,pressure and heat treatment on pH,tenderness and lipid oxidation of chicken muscle;
高压和热结合处理对鸡肉pH、嫩度和脂肪氧化的影响
3.
Determination of clopidol in chicken muscle by high-performance liquid chromatography method;
鸡肉中氯羟吡啶的高效液相色谱法测定
6) Chicken
[英]['tʃɪkɪn] [美]['tʃɪkɪn]
鸡肉
1.
Effects of Organic Acid Sodiums Treatment on Fresh-keeping of Chicken;
有机酸盐处理对鸡肉保鲜效果的研究
2.
Research on the new type preservative for chicken product;
新型鸡肉制品防腐保鲜剂研究
3.
HPLC Determination of Several Residual Veterinary Medicines in Chicken;
高效液相色谱法测定鸡肉中几种兽药残留量
补充资料：鸡肉松盖饭
鸡肉松盖饭
主料：鸡脯肉
辅料：菠菜、鸡蛋、海苔、米饭、香菇
调料：盐、鸡精、酱油、白糖、料酒、香油、葱、姜
烹制方法：
1、将菠菜洗净放入锅中烫水捞出切段，粉碎机中加入鸡肉、葱姜少许、香菇、一个鸡蛋、料酒打成泥备用；
2、坐锅点火倒入水，水开后放入打好的鸡茸，加酱油、白糖、盐、鸡精调味，不停炒拌将汁收干呈松散状，放入菠菜段，淋香油盛出盖在米饭上，撒入海苔丝即可。
特点：营养丰富，色彩怡人。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。