1) fresh mushroom
鲜蘑菇
3) mushroom
[英]['mʌʃrʊm] [美]['mʌʃrum]
蘑菇
1.
Analysis of Prochloraz Residue in Mushroom with Liquid Chromatography/Mass Spectrometry;
液相色谱-质谱法测定蘑菇中咪鲜安残留
2.
Development of low-calorie kelp-mushroom beverage;
蘑菇-海带低热能复合饮料的研制
3.
The Application of HACCP in Mushroom Made by Freeze-dry Technique;
HACCP在冷冻干燥蘑菇生产中的应用
4) Agaricus bisporus
蘑菇
1.
Cultivation Technigue of Agaricus bisporus at the Northwest High Plateau of China;
中国西北高海拔地区蘑菇栽培技术
2.
Physical and chemical properties of three industrial or agricultural wastes and their influence on growth of the mushroom(Agaricus bisporus) as casing soil;
三种工农业废料的理化性状及作为蘑菇覆土材料的研究
3.
Occurrence and integrated control of the Agaricus bisporus wet bull caused by Mycogone perniciosa magn;
蘑菇疣孢霉病发生及综合防治研究
5) mushrooms
[英]['mʌʃrum] [美]['mʌʃrʊm]
蘑菇
1.
DNA Fingerprinting Identifi Cation of Isolate in Mushrooms;
蘑菇分离物的DNA指纹鉴别
2.
This paper introduces the technological processing of the quick freezing of mushrooms, and makes an analytically study of the principle of brown staining by enzyme catalysis and the method of preserving the nataral Colour of mushrooms.
速冻蘑菇由于能最有限度地保持新鲜蘑菇的原有状态、色泽风味和营养成分,而倍受国内外消费者青睐。
3.
04mm thickness) for mushrooms.
04mmPE膜对蘑菇进行气调包装,以空气包装作对照,对贮藏期间在5℃条件下,袋内O2、CO2浓度的动态变化及其对蘑菇呼吸速率、成熟度(开伞率)、表面颜色、失重率、硬度、pH值、维生素C等品质特性的影响进行研究。
补充资料：四鲜蘑菇
四鲜蘑菇
原料: 原 料：
蘑菇150克，水发香菇50克，油面筋150克，绿叶菜50克，熟竹笋50克，精盐，黄酒，素鲜汤，味精，湿淀粉，植物油各适量。
制法: （1）蘑菇，熟竹笋，水发香菇，绿叶菜，油面筋分别切成小方块。
（2）炒锅上火，放油烧至七成热，放入蘑菇，水发香菇，笋块，绿叶菜煸炒，加精盐，素鲜汤，放入油面筋后，再加黄酒，味精，烧开后用湿淀粉勾芡，淋上明油即成。
特点: 清淡不腻，咸鲜可口，消脂减肥。
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