2) air-dried sausage
风干香肠
1.
Study on air-dried sausage improved by stater cultures and its physicochemical properties;
用发酵剂改良风干香肠及其理化特性的研究
3) dried sausage
风干肠
1.
Beside generation of offensive flavor,oxidation occurred during processing of dried sausage also caused changes in products nutrient such as damage of vitamins and essential amino acids.
风干肠的脂肪氧化,造成其营养成分改变,维生素和必需氨基酸减少,感观质量和结构变化较大。
2.
Due to an enhancement effect of Lumino-KbrO3 chemiluminescence system induced by nitrite, nitrite in dried sausages were determined using chemiluminescent method.
利用亚硝酸根对鲁米诺-溴酸钾化学发光体系具有显著增强作用的特点测定风干肠中的亚硝酸盐。
4) risk of colorectal cancer
结肠直肠癌风险
5) the fermented sausage
发酵风干肠
6) flavored egg sausage
蛋类风味肠
1.
The making and key processing steps of 6 types of flavored egg sausages are given in this article.
本文详细介绍了 6种蛋类风味肠的加工制做方法及工艺要
补充资料：肠风
肠风
肠风 ①病名。以便血为主证的疾病。出《素问·风论》。⑴指大肠久积风冷所致的便血。《太平圣惠方》卷六十：“大肠中久积风冷，中焦有虚热，……风冷热毒，搏于大肠，大肠既虚，时时下血，故名肠风也。治用卷柏散、内补散等方。 ㈡指内痔、外痔、举痔、脱肛、肛瘘出血。《世医得效方》：“槐角圆治五种肠风泻血：粪前有血名外痔；粪后有血名内痔；大肠不收名脱肛；各道四面弩肉如奶名举痔；头上有孔名瘘。” ⑶指因风邪而便纯血鲜红的病症。《证治汇补》：“或外风从肠胃经络而入害，或内风因肝木过旺而下乘，故曰肠风。”其证便前出血如注，颜色鲜红，肛门不肿痛，或见腹痛、肠鸣。外风用槐角丸或柏叶汤；内风用胃风汤加人参胃风汤。 ㈣指以湿热为主因的下血。《杂病源流犀烛·诸血源流》：“肠风者，肠胃间湿热郁积，甚至胀满而下血也。”治宜槐花散，或四物汤加阿胶、山栀、地榆。风入大肠，留滞不散，挟湿而成者，宜加减四物汤；阴虚血不循经而成者，宜四物汤、地榆散合用。”参见便血有关各条。 ②经外穴别名，即阳刚。参见该条。
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参考词条