1.
A highly seasoned smoked cut of beef, usually taken from the shoulder.
浓味熏牛肉通常用肩胛肉、重味料熏制的牛肉
2.
Meat cured by jerking.
干肉经过晒干或熏制的肉
3.
hams curing in the smokehouse.
在烟熏室中熏制而成的火腿
4.
Studies on Processing Smoked Eel Using Fluid Smoking
利用液熏法加工熏制鳗鱼的工艺研究
5.
Smoked Ingredients of Smoked and Roasted Meat Products and the Control of Harmful Ingredients
熏烤肉制品熏烟成分及其有害成分的控制
6.
The heavy drinker has a nose to light candles at
酒鬼已喝得醉熏熏的了。
7.
A smoked sausage of beef or beef and pork made in long, reddish links.
法兰克福香肠制成红红的长串的熏牛肉肠或熏猪肠
8.
The Fumigation Effect of Essential Oils and Mixtures on Liposcelis Bostrychophila and Tribolium Castaneum
植物精油及混用熏蒸剂对嗜卷书虱和赤拟谷盗的熏蒸控制作用
9.
shoulder of a hog usually smoked.
常指熏制过的公猪的肩膀肉。
10.
I just learn a new method of doing bacon.
我刚学会一种新的制作熏肉的方法。
11.
Design and Research on Fumigation Control System Based on ARM7
基于ARM7的熏蒸控制系统的设计与研究
12.
Objective: To identify whether Radix Bupleuri( Bupleurum chinense) was fumed with sulfur.
目的:鉴别市售柴胡是否用硫黄熏制。
13.
6.Eat cured or smoked meats infrequently.
6.不要常吃腌制或熏烤的肉。
14.
aromatic resin used in perfume and incense.
用来制作香水和熏香的芳香树脂。
15.
thigh of a hog (usually smoked).
公猪的大腿（常做熏制处理）。
16.
food that is not preserved by canning or dehydration or freezing or smoking.
未经罐装、脱水、冷冻、熏制储存的食品。
17.
Studies on the Ethyl Formate Fumigation Against Booklice;
甲酸乙酯对书虱的熏蒸控制作用研究
18.
The Technique of Sulphur Dioxide Prevention of Discolouration for Drying Fruits in Foreign Countries
国外水果制干过程中的熏硫护色工艺