1) Jinshan gold deposit
金山金矿
1.
The influence of rock deformation on the crystallinity of clay minerals: a case study of the Jinshan gold deposit in Jiangxi Province;
岩石变形对粘土矿物结晶生长影响的初步研究——以江西金山金矿为例
2.
K-Ar age of illite in Jinshan gold deposit and its implication to the tectonic evolution of northeastern Jiangxi Province;
金山金矿K-Ar年龄及其对赣东北构造演化的指示意义
3.
Source of ore-forming fluids in Jinshan gold deposit of Dexing County:Constraints from microstructures and stable isotopes
德兴金山金矿床成矿流体来源:小尺度构造和同位素地球化学证据
2) Jinshan gold mine
金山金矿
1.
A selection of mining method by fuzzing mathematics in Jinshan gold mine;
运用模糊数学选择金山金矿的采矿方法
2.
Jinshan Gold Mine Detection Technology in The Sampling Deficiencies and Improve Measures;
金山金矿技术检测中取样存在的不足及改进的措施
3.
Jinshan gold mine is a large-scale gold mine of total identified extractable reserve and has produced for 17 years.
金山金矿是探明储量的特大型金矿,建矿生产17年来,工业储量负变太大应予核查,应探求合理规模,规模做大应改用无轨工艺,采空区要充填,选厂移址新建较合理,金精矿焙烧预氧化更现实。
3) gold mine
金矿矿山
4) Jinshan gold deposit
金山金矿床
1.
REE composition and trace element features of gold-bearing pyrite in Jinshan gold deposit, Jiangxi Province;
江西金山金矿床含金黄铁矿的稀土元素和微量元素特征
2.
The characteristics of tectonic ore-control of Jinshan Gold Deposit,Jiangxi Province;
江西金山金矿床构造控矿特征
3.
The Ore-forming Geological Characteristics and Gold Mineralization Enrichment Regularity of JinShan Gold Deposit;
金山金矿床成矿地质特征与金的富集规律
5) Zijinshan Gold Mine
紫金山金矿
1.
Several features of opencasting mining in Zijinshan Gold Mine;
紫金山金矿露天开采的几个特点
2.
The reasons for the blockage in Zijinshan Gold Mine ore pass and corresponding precaution technology;
紫金山金矿溜井堵塞原因分析及其预防
3.
The optimization and improvement of opening and transportation system in the open pit of Zijinshan Gold Mine;
紫金山金矿露天采场开拓运输系统优化及改进
6) Jinjishan Gold Mine
金鸡山金矿
1.
Commercial operation of heap leaching for tailing of Jinjishan Gold Mine;
金鸡山金矿尾矿堆浸工业实践
补充资料：金山蒸饺
菜系: 家常菜
时间:
食材类型: 主食
味道: 咸鲜
适宜季节: 无关
烹调类型: 主食
原料:
酱油、精盐、味精、黄酒、猪油、笋末、芝麻油、
鲜汤各适量。面粉、猪腿肉、虾肉。
做法:
1.将面粉4成用开水烫面，6成用凉水拌和，二者合一，揉匀成面团。2.猪腿肉、虾肉分别剁碎，合在一起，加酱油、精盐、味精、黄酒、猪油、笋末、芝麻油、鲜汤，用力顺向搅和成馅。
3.面团搓条， 500克面下30个剂，擀皮、放馅，皮子卷边呈三角形，尖角捏拢，皮边翻上，推捏成裙边，上层用旺火蒸10分钟。
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