2) incident of white-horse dak
白马驿事件
3) dry-cured duck
板鸭
1.
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
2.
The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.
研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。
3.
Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world.
板鸭是中国特有传统肉制品,也是世界著名的腌腊肉制品,历史悠久、风味独特,在国内及东南亚地区享有很高的声誉。
4) salted duck
板鸭
1.
Analysis of phospholipids in salted duck muscle by high performance liquid chromatography;
板鸭肌间磷脂的高效液相色谱分析
2.
Study on the changes of microorganism,physical and chemical properties of salted duck during storage;
板鸭贮藏过程中微生物及理化性质变化研究
3.
General Technologies used in industrial production of different kinds of salted duck were introduced and critical quality control factors were discussed.
介绍了我国板鸭工业化生产的一般工艺,并对影响板鸭产品质量的各个关键因素进行了探讨归纳。
6) Shuangyashan
双鸭山市
1.
A Research on the Compensation Management System Reform in SG Co.Ltd of Shuangyashan;
双鸭山市SG公司薪酬管理系统的改革研究
补充资料：白市驿板鸭
白市驿板鸭
产于重庆巴县。
白市驿板鸭产于重庆市郊巴县白市驿，最早多以家庭加工板鸭，产品主要面向当地酒馆等，后来逐渐销于重庆市大小酒馆及码头各地。
白市驿板鸭选料严格，制作精细，配方独特。这种板鸭是选用当年产的二斤半左右的肥鸭为原料，经宰杀、褪毛、去内脏后，曝干水分，再用 食盐、花椒、胡椒、八角、白糖、甘松等十多种调料反复进行腌渍，夏 季腌18至20小时，冬季35至40个小时；将腌渍好的鸭子擦去污物，用竹片撑开，进行风干，夏季3至4个小时，冬季约8至10个小时；然后，把谷壳点燃熏烤40至50分钟，烤好后外涂香油，进行包装，即可 出厂销售。由于这种板鸭是半熟品，所以不宜久存，冬季可贮存半月至一个月；伏天只能存放两天左右。
白市驿板鸭形呈蒲扇状，色泽金黄，清香鲜美，余味无穷。食法多种多样，蒸、煮、爆炒皆鲜美可口。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。