猪骨

8月2号，上海市食品药品监督管理局发布报告称，味千拉面的汤料由山东泰安的一家工厂生产，该汤料由猪骨熬制的高汤经过脱水制成。

The Shanghai Food and Drug Administration reported on Aug 2 that the soup is made using a dehydrated broth made with pork bones that is produced by a factory in Tai ` an , Shandong province .

水对生物驻极体猪骨压电系数d（33）测量影响的研究

Study of water on piezoelectric coefficient d ( _33 ) in pig bones

辐照猪肉的检测&Ⅲ.猪骨中ESR信号研究

Detection of irradiated pork ── ⅲ . investigating ESR signal in pig bone

ICP-AES法测定猪骨、猪牙中超微量稀土元素

Determination of Ultra Trace Rare Earth Elements in of Pig 's Bone and Teeth by ICP-AES

用EDTA法测定猪骨粉中钙、磷含量的研究

Study on Measuring the Contents of Ca and P in the Bone Powder of Pigs by the Means of EDTA

基础日粮中添加植酸酶显著提高了生长猪的日增重、骨磷和血磷水平（P＜0.05），并有提高生长猪骨强度的趋势。

2 ) Supplemented basal diet with phytase increased average daily gain , ash P and serum P significantly ( P < 0.05 ), it also tended to increase the level of bone breaking strength ( P > 0.05 ) .

结论近交系小耳猪骨复合MSCs修复节段性骨缺损能力强，在成骨速度和量上明显优于单纯异种骨。

Conclusion MSCs composited with inbred line small-ear pig bone on repairing segmental bone defects is obviously superior to the single xenogeneic bone in quantity and quality of new bone formation .

结果显示，常用的烹调方法（包括家用压力锅和瓦堡）熬出的猪骨汤中钙含量极低，平均10～1.2mg／100ml，作为人体的钙营养补充意义不大。

The result showed that the calcium content cooked by usual method ( including pressure cooker and earthen cooker ) was very low , average 1.0-1.2mg / 100ml , which is not significant different with pork sorp ( P > 0.05 ) and is not good calcium source for people .

天然猪骨关节软骨生物摩擦学性能研究

The Investigation of the Bio-tribological Properties of Natural Swine Articular Cartilage

猪骨胶原蛋白酶解物中血管紧张素转换酶抑制剂的提纯

Isolation of Angiotensin-converting Enzyme Inhibitor from Enzymatic Hydrolysate of Hog Bone Collagen

猪骨蛋白的氨基酸含量分析

Analysis of the content of amino acid in bone protein of pig

近交系小耳猪骨形态发生蛋白的骨诱导活性研究

Study on the Activity of Osteogenesis of Small-ear Porcine Bone Morphogenetic Protein

猪骨抗氧化肽的酶解制备研究

Investigation of Swine Bone Antioxidant Peptide Preparation by Enzymatic Hydrolysis

另一种说法是在吃完猪骨汤之后通常要饮茶。

The other explanation is that tea is always served after eating it .

猪骨蛋白酶解物对乳酸菌增殖作用研究

Proliferative effect of swine bone protein hydrolysate on Lactobacillus

三种不同脱脂方法对猪骨脱脂的效应

Effects of three defatting ways on porcine bone

猪骨胶原多肽是将猪骨胶原水解而得到的具有特殊生理功能的一系列多肽的总称。

The swine bone collagen peptide was obtained by enzymatic hydrolysis of swine bone gelatin .

自制猪骨胶原多肽对去卵巢骨质疏松大鼠与成骨细胞增殖的影响

Effect of Self-Made Swine Bone Collagen Polypeptides on the Ovariectomized Rats and Proliferation of Osteoblast

前处理技术对超微粉碎猪骨泥粒度影响的研究

Study on the influence of pre-processing on partical size of bone paste with super micro-smash

本实验对猪骨蛋白的提取工艺进行了研究。

In this study , the extraction technology of bone protein of pig was studied .

方法：采用1∶1甲醇/氯仿对猪股骨密质骨进行脱脂，然后用酶处理脱脂猪骨。

METHODS : Pig femoral compact bone were defatted by methanol / chloroform ( 1:1 ) .

鸡骨胶原蛋白肽的酶法制备及其抗氧化性研究木瓜蛋白酶法制备猪骨胶原多肽工艺条件研究

The Preparation of Hydrolyzed Collagen from Chicken Bone by Enzyme and the Research of Antioxidant Activity

本文以猪骨胶原蛋白为原料，通过微波辅助水解法制备骨胶原抗氧化肽，优化水解条件。

In this paper , antioxidant peptides were prepared from collagen through the method of microwave-assisted hydrolysis .

基于微波法的猪骨提取呈味物质最佳水解工艺条件的研究

Study on the optimum hydrolysis process conditions of flavour material extracted from pig bone based on microwave

发芽豆剥除外壳、洗净，加入猪骨高汤先煮软。

Remove shell from newly-sprouted broad beans , rinse well and cook in pork broth until soft .

近交系小耳猪骨复合骨髓基质干细胞修复节段性骨缺损的实验研究

The Experimental Study of Mesenchymal Stem Cells Combined with Inbred Line Small-ear Pig Bone on Repairing Segmental Bone Defects

综述了猪肉的深加工及其副产品猪血和猪骨的综合利用研究进展。

It is stated in this paper about the integrate use of further processing and residual product from pork .

现生野猪头骨解剖形态学与仰韶文化遗址出土猪骨材料的鉴定分析

Analysis and Identification of Living Boar and Pig Bone Excavated from Yangshao Culture Site on the Morphology of Anatomy

韩国的牛骨汤和日本的猪骨汤都浓郁柔滑，富含脂肪和肌红蛋白，它们来自骨髓。

Korean seolleongtang and Japanese tonkotsu are broths that are thick and creamy with fats and myoglobin from bone marrow .

固态发酵过程中鲜味氨基酸占总氨基酸的比例随发酵时间的延长而增大，而苦味氨基酸比例则在不断减小通过比较发现米曲霉固态发酵猪骨素产物的鲜味氨基酸比例最高。

The delicious amino acids increased with the fermentation time increasing in solid-state fermentation process , and the bitter amino acids were decreasing .