1) duck
鹌鹑蛋清
1.
However, both methods could not purify lysozyme from duck egg-white.
采用较为简单的并且产率较高的结晶法分别从鸡蛋清、鹌鹑蛋清中提取了溶菌酶 ,并分别测定了各溶菌酶的酶活力、最适pH值和最适温度。
2) quail
鹌鹑
1.
The Determinations of Normal Levels of Triglyceride,Glucose,and Uric Acid in Serum of Quail;
正常鹌鹑血清血糖、甘油三酯、尿酸参考值生化测定
2.
Effects and Mechanisms of 2,3-Dioxoindoline on Experimental Atherosclerosis in Quails;
海洋活性物质2,3-吲哚醌抗鹌鹑实验性动脉粥样硬化作用及其机制
3) quails
鹌鹑
1.
Inhibitory Effect of Aleurites montana on Experimental Atherosclerosis in Quails;
千年桐对鹌鹑实验性动脉粥样硬化影响
2.
Study on the Relation between the Genotype and the Phenotype of Maroon, White and Yellow Quails Feather Color and Its Application;
栗、白、黄3种鹌鹑羽色的基因和表型关系及应用的研究
3.
Objective To observe the effects of emod in on experimental fatty livers of quails.
目的观察大黄素对鹌鹑实验性脂肪肝的影响。
4) Partridge
鹌鹑
1.
An Experimental Study on RT-PCR for Cystathionine Beta-synthase Gene in Partridge Liver Tissue;
鹌鹑肝组织胱硫醚β-合酶基因RT-PCR的实验研究
2.
Changes in the Blood Rheology in the Partridge with Hyperuricemia plus Hypertriglyceridemia: Effects of Chicory Extract N2;
高尿酸并高甘油三酯血症鹌鹑血液流变学的变化及菊苣提取物N2对其的影响
3.
Objective To clone the enhancer of rudimentary gene from pigeon,partridge and human.
目的 克隆家鸽、鹌鹑与人类发育缺陷增强因子 (enhancerofrudimentary ,e(r) )基因。
5) Quail's egg yolk
鹌鹑蛋黄
1.
The technological condition of extracting Lecithin from Quail's egg yolk aided with ultrasonic and microwave was studied,and orthogonal experiments were made to optimize technological condition on the base of signal factor experiments.
探索超声波、微波辅助萃取鹌鹑蛋黄卵磷脂工艺条件,在单因素水平试验基础上进行正交试验优化工艺条件。
6) quail eggs
鹌鹑蛋
1.
Determination of 8 trace elements in quail eggs by FAAS;
火焰原子吸收光谱法测定鹌鹑蛋中8种微量元素的含量
2.
Based on the traditional processing techniques, we conducted further research on roasting quail eggs and succeeded in making new products of quail eggs, which are amber in color, shiny in appearance, and with a special flavor in combination with quail egg's characteristic flavor and fragrance.
在鹌鹑蛋传统加工工艺的基础上,进行了鹌鹑蛋的烘烤加工工艺研究,制成了琥珀色、光亮、有浓郁的烤香味、鹌鹑蛋独特的香味和五香蛋香味的混合香味的新产品,风味独特,有一定的利用价值。
参考词条
补充资料：蛋清
1.包围在蛋黄外的胶状透明物。参见"蛋白"。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。