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牛肉香肠
1、mythical sausage───神话香肠
2、beef───vi.抱怨,告发;发牢Sao;n.牛肉;肌肉;食用牛;牢Sao;vt.养;加强
3、sausage stuffing───肠仔馅
4、endue sausage───涂层卤水
5、sausage sizzle───烤香肠
6、pork sausage───猪肉香肠
7、sausage calories───香肠热量
8、sausage rolls───n.香肠卷( sausage roll的名词复数 );腊肠卷
9、sausage gravy───香肠肉汁
1、Study on method to extend shelf-life of the low-temperature tomato beef sausage───延长低温西红柿牛肉肠货架期方法的研究
2、Leaner meats such as chicken, shrimp, or Canadian bacon will be healthier choices than pepperoni, sausage, and even beef.───鸡肉、虾或加拿大培根等比较瘦的肉是比意大利辣香肠、腊肠、甚至牛肉更健康的选择。
3、Processing Technology of Formed Beef Sausage───牛肉重组香肠加工工艺
4、In the present study, five species of fermentation bacteria were selected and obtained. As the starter, different species ratio were prepared for the beef sausage fermentation.───本试验对五种食用发酵菌进行了筛选,以不同的配比制成发酵剂,用于发酵牛肉肠的加工。
5、Selection of lactobacillus and optimizing oftechnology of fermented beef sausage───发酵牛肉香肠菌种的筛选及工艺优化
6、Study on Processing Technology of Beef Sausage───牛肉香肠的加工工艺
7、Known sources of E. coli include undercooked beef, sausage, and contaminated produce.───已知大肠杆菌的来源包括没熟的牛肉,香肠,和受污染的食物。
8、I want to buy some beef, ham, and sausage.───我想买些牛肉,火腿,和香肠。
9、The appropriate fermentation parameters were determined and the fermented beef sausage processing was also researched.───通过试验,确定合适的发酵参数,探索了牛肉发酵肠的生产工艺。
1、The research studied on beef sausage of low - nitrite by lactobacillus.