1.
Microflora and nutrition of traditional sour meat in Libo
贵州荔波传统酸肉微生物菌群与营养品质评价
2.
IMP Contents in Muscle and Genetic Diversity of Red Swamp Crayfish;
克氏原螯虾肌肉肌苷酸含量及遗传多样性研究
3.
Genetic Effect of PURH Gene on Muscle Inosine Monophosphate Content and Its Expression Characterization in Chicken
PURH基因对鸡肉肌苷酸含量的遗传效应及其表达
4.
It was bacon and egg again, the traditional Saturday meal.
又是熏肉和鸡蛋，传统的周六盛宴。
5.
traditional French stew of vegetables and beef.
传统的法国炖菜，由蔬菜和牛肉做成。
6.
The Traditional Folk Handicraft Art Shouldn't Become the "Flesh of Monk Tang"
传统民间工艺不应成为“唐僧肉”
7.
conveying information to the muscles from the CNS.
从中枢神经系统将信息传输到肌肉。
8.
Meat and edible, soup America, the Northeast is the traditional dish.
肉嫩、味鲜、汤美，是东北传统名菜。
9.
Microbe and Its Variety of Traditional Fermented Meat;
传统发酵肉中的微生物及其变化特性
10.
Quorn foods look and feel like traditional meat products.
阔恩素肉食物看起来、摸上去就像传统的肉类产品一样。
11.
Research of quality of yanbian yellow cattle's kimchi fermentation beef jerky and traditional beef jerky in storage
泡菜发酵牛肉干与传统牛肉干贮藏期间品质研究
12.
The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage
泡菜发酵牛肉干与传统牛肉干贮藏期间颜色及氧化稳定性的研究
13.
3,4-dihydroxycinnamic acid
３,４－二羟基肉桂酸
14.
Detection of physicochemical characteristics for quality control points on traditional Chinese beef products
传统干、腌牛肉制品的质量控制点及其理化性质
15.
Selection and Identification of Aroma Producing Staphylococci from Hunan Traditional Bacon
传统湖南腊肉中产香葡萄球菌的筛选及鉴定
16.
Study on the Microbial Flora and the Starter Culture of Traditional Pork Cured with Soy Sauce;
传统酱肉微生物区系及其发酵剂的研究
17.
Study on Volatile Flavor Compounds in the Heating Process of Traditional Braised Beef with Soy Sauce
传统酱牛肉加热过程中挥发性风味化合物研究
18.
The Separation,Purification and Identification of Bacteria used for the Traditional Fermented Bacon in Xinyang Area
信阳传统发酵腊肉细菌的分离纯化及鉴定