1) dressing of carcass
胴体修整
2) inside dressing
胴体内腔修整
3) carcasses
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
The temperature of animal carcasses is usually 37℃ after post-mortem.
畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却。
2.
Twenty-four crossbreeds were slaughtered,carcasses were randomly assigned to three treatment groups:conventionally chilling(04 ℃ for 24 h,air velocity 2.
24头杂交猪常规屠宰后将胴体随机分成3组(每组8头),分别采用常规冷却24 h(0~4℃,风速2。
3.
The chemical composition of the carcasses of broilers from two chinese native strains of meat-type chickens,Beijing Fatty Chickens and Shiqi Yellow-feather Chickens was studied.
对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。
4) carcass
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
Study on characteristic properties distribution of pig carcass in China;
中国商品猪胴体性状分布研究
2.
Effects of Ob gene on meat quality and carcass traits in Songliaohei pig;
Ob基因对松辽黑猪肉质和胴体性状的影响
3.
Amino acid profiles of carcass and feather in broiler chickens;
肉仔鸡胴体和羽毛蛋白的氨基酸组成模式
5) monolithic finish
整体修整
6) global revision
整体修改
1.
This paper analyses detailedly some problems that the beginner often meet with in using Protel 99,such as sheet template manage,hierarchical circuits design,flexible using of the global revision function,auto annotation and grouping components,setting up internal planes,inserting circuit schematics into WORD document,etc.
深入分析了一些初学者使用 Protel 99设计软件时常见的技术问题 ,如图纸的模板管理、层次电路图设计、整体修改功能的灵活运用、自动标注和元件合并、如何建立内电层及原理图嵌入 WORD文档等等问题 ,结合作者几年来的教学及 PCB设计经验 ,给出了解决这些问题的方法。
补充资料：胴体
①躯干，特指牲畜屠宰后，除去头、尾、四肢、内脏等剩下的部分。②指人的躯体。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条