1.
Influence of Neutral Protease on Formation of Volatile Aroma Components in Anchovy Souce
中性蛋白酶对鯷制鱼露风味形成的影响
2.
The flavor source and its formation of half solid-state compound seasoning in Sichuan Cuisine
论川味半固态复合调味料风味成分的来源和形成
3.
Study on Formation Mechanism of Organic Acid, Sugar Acid Inheritance and Accumulation Simulation in Flavor Melon
风味甜瓜果实酸味形成机理及糖酸遗传和积累模拟研究
4.
Study on model system of intramuscular lipids induced flavor of dry-cured duck
肌内脂质参与形成板鸭风味的模拟体系研究
5.
Dynamic analysis of factors influencing the concentration of nitrite and flavor development in Cantonese sausage
广式腊肠中影响亚硝酸盐浓度及风味物质形成因素的动态分析
6.
Study on the Quality Characteristics and the Changes and Formation Mechanism of Volatile Flavor of Mutton Fermented Dry Sausage
羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究
7.
Study on the Formation and Changes of Volatile Compounds in Pickled Mustard Tuber during the Pickling Process
榨菜加工过程中挥发性风味物质的形成及变化研究
8.
A dessert consisting of two or more layers of variously flavored ice cream frozen in a round or melon-shaped mold.
瓜形甜点一种用两层或多层各种风味的冰淇淋做成的球形或瓜形的甜点
9.
Rose shaped almond flavored pound cake mixed with ground almonds.
玫瑰形状的杏仁蛋糕，风味独特。
10.
Invoking form to paint spiritually,making a thorough inquiry into the principles of illustration--the analysis of the theoretical setting place of the realistic painting style in the two Song Dynasties;
援形写神 穷理味道——论两宋写实画风
11.
Study on Optimization of Fermentation Conditions and Flavor Components of Boletus Edulis;
美味牛肝菌发酵条件的优化及风味成分研究
12.
In addition to CO2 and ethanol, which raise the dough, the yeast forms a variety of aroma compounds.
除了CQ和乙醇可使面团膨胀外,酵母也可在面团中形成一系列风味化合物。
13.
The tiny pattern, carves, the crustification, all ingeniously forms the design style which Tibet plays the part of, and sends out strongly ancient, the earth taste.
细小的花纹，镂刻、嵌，都巧妙地形成藏饰的设计风格，并散发出浓烈的古、味。
14.
Gas production by Propionibacterium contributes to final flavor development and hole or eye formation in this cheese.
丙酸杆菌所产生的气体会形成最终干酪的风味以及干酪中的孔或眼。
15.
After seep frying, cut sandwich into triangles and remove toothpicks. Sprinkle with peanut power and sugar before serving.
炸好的三明治切成三角形，取下牙签，食用时候洒些花生粉或糖增加风味。
16.
During processing of Nanjing cured-dry duck, the changes of peptides and free-amino acid (FAA) have an important effects on its unique flavour.
南京板鸭加工过程中小肽和游离氨基酸的变化对其特殊风味的形成具有重要意义。
17.
small circular or square cases of dough with savory fillings.
小的、半圆形的或正方形的夹馅风味极佳的面食。
18.
Monosodium glutamate( MSG) is a compound which intensifies the flavor of foods, and is the Primary component of gourmet powder.
谷氨酸一钠是一种增强食物风味（味）物质，是味精的主要成分。