1) Helichrysum bracteatum
腊菊
2) Chrysanthemum
[英][krɪ'sænθəməm] [美][krɪ'sænθəməm]
菊
1.
Effects of Photoperiod on Floral Bud Differentiation and Flowering of Chrysanthemum morifolium Ramat. Jinba’;
光周期对秋菊品种‘神马’花芽分化和开花的影响
2.
Through an analysis of chrysanthemum poems in the Tang Dynasty,the author works out different kinds of the imagery indication of the flower in the poetry,the causes and process of such a phenomenon.
通过对唐代用菊诗歌的解读,梳理出了唐代诗歌中有关菊的意象的种类、形成原因及过程。
3.
This paper explores the correlation and development of the ‘Four Men of Virtue’— plum, orchard, bamboo and chrysanthemum — of the traditional Chinese painting in simple ink and wash without application of colour, and thenreviews its artistic features and course of development.
探讨水墨画中梅、兰、竹、菊"四君子"相互间的联系及其流传情况,并对其艺术特征、发展脉络进行了论述。
3) Chinese bacon
腊肉
1.
Study on changes of free fatty acids during the processing of Chinese bacon;
腊肉加工过程中游离脂肪酸的变化研究
2.
Study on lipolysis and oxidation during the processing of Chinese bacon;
腊肉加工过程中脂质分解及氧化的研究
3.
The feasibility of fast and correctly detecting the quality of Chinese bacon by NIR was studied.
以中国传统腌腊肉为对象,研究用近红外光谱分析技术快速准确检测肉制品品质的可行性。
4) Cured Meat
腊味
1.
Monitoring and Analysis of Colouring Agent in Cured Meat in Jingmen;
江门市2004年—2006年腊味中色素监测结果分析
5) preserved ham
腊肉
1.
Determination of benzo(a)pyrene in preserved ham by high performance liquid chromatography-fluorescence detector;
高效液相色谱荧光法测定贵阳市市售腊肉中苯并[a]芘含量
2.
Study on improvement of technology condition of Hunan tradition preserved ham;
湖南传统腊肉腌制工艺条件改进技术研究
3.
Study on Change of Main Flavour Composition in Preserved Ham During Processing;
腊肉加工过程中主体风味物质变化研究
6) Sausage
[英]['sɔsɪdʒ] [美]['sɔsɪdʒ]
腊肠
1.
Determination of Moisture Content in Sausage by Microwave Heating;
微波加热法快速测定腊肠中水分含量
2.
Application Status of Acid Value Standard in Evaluation of Sausage Quality;
酸价标准在腊肠品质判定中的应用现状
3.
In this article,a rapid and simple method for DNA extraction from sausage was developed and.
本文建立了应用PCR技术鉴别腊肠中植物成分的方法。
补充资料：伏伏腊腊
1.极其顺服的样子。
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