禽肉

  • 网络Poultry;Meat;Poultry meat;fowl
禽肉禽肉
  1. 要多吃鱼和禽肉。

    Eat plenty of fish and poultry .

  2. 中方要求WTO调查美限制中方禽肉进口措施。

    China requests WTO panel to probe US poultry import ban .

  3. 禽肉不是传统的早午餐的一部分。

    Fowl is not part of a traditional brunch .

  4. 自从我患了心脏病后,我就多吃鱼肉和禽肉,少吃红色肉类。

    Since my heart attack , I 've eaten more fish and fowl and less red meat .

  5. HACCP在禽肉、水产品加工中的应用

    HACCP in Poultry and Seafood

  6. 而后进一步将此方法应用到兽药残留的分析,结合HPLC进行了禽肉中磺胺类、地克珠利、克球酚的同时检测,结果同样令人满意。

    We further applied this method into the analysis of veterinary residue and carried out simultaneous detection of sulfa , diclazuril and clopidol in poultry meat combined with HPLC .

  7. 己稀雌酚(DES)和双烯雌酚(DI)是人工合成的雌性激素,它对禽肉类动物具有明显的生长和催肥作用。

    Diethylstilbestrol ( DES ) and Dienestrol ( DI ) are synthetic estrogen and as a growth promoter in meat-producing animals and fowl .

  8. 涂布平板计数法与MPN法定量检测禽肉和蛋中沙门菌的比较

    Quantitative detection of Salmonella in poultry and shell eggs from retail market by PCA and MPN methods

  9. 本文对禽肉色泽及其影响因素包括内在因素(肌红蛋白含量、血红素的化学形态、pH)及人为因素(应激、营养因子、视觉缺陷)进行了综述。

    Poultry meat color and factors affecting poultry meat color including intrinsic factors ( myoglobin content , chemical state of the haem structure , and meat pH ) and extrinsic factors ( stress , nutritional factors , and visual defects ) were reviewed .

  10. 选取烧烤和腌腊鱼肉、禽肉类制品、粉肠及调味品等十个具有代表性的中国传统加工食物样品,用乙醚和/或甲醇提取,再过XAD-2树脂柱,以Ames试验进行致突变性检测。

    The mutagenicity of ten Chinese traditional processed food samples which include heated , salted and smoked fish , mutton , pork , beef and poultry was studied using the Ames Salmonella typhimurium test .

  11. 用禽肉样品进行检测,VIDAS具有特异、灵敏、专一的特点,与传统的SN标准方法的结果进行对照,发现个别假阴性现象,但未发现假阳性结果。

    The poultry products were tested by VIDAS with rapidity , specification and sensitivity . Compared to the traditional method ( SN ), false negative reactions were seldom occurred , but we did not find any false positive reactions .

  12. 对3份-20℃保存5d的阳性禽肉试样应用MPN法进行了冷冻前后沙门菌含量的比较分析,储存后的菌数比冷冻前略有增加。

    Comparison and analysis of Salmonella amounts in the 3 positive poultry samples before and after freezing and kept at - 20 ℃ for 5 d were performed by using MPN method . The Salmonella levels after freezing were a little higher than before .

  13. 去年9月,普渡(Perdue)成为表示不会再在孵化阶段使用抗生素的首家美国大型禽肉公司。孵化是其生产过程中仍在使用这种药物的最后几个领域之一。

    Last September , Perdue became the first major United States poultry company to say it was no longer using antibiotics in its hatcheries , one of the last parts of its production process where the drugs were still in use .

  14. 中国在全球禽肉市场日显重要

    China plays an increasingly important role in the world poultry market

  15. 关于我国禽肉类产品国际贸易壁垒问题的研究

    The Research on the International Trade Barriers to China Poultry Products

  16. 禽肉对满足这一需求显得日益重要。

    Poultry meat is of growing importance to meet this demand .

  17. 本批禽肉经检验未发现致病微生物。

    The poultry meat was tested to be free from pathogen .

  18. 河北省禽肉产业国内竞争力实证分析

    Analysis of the Domestic Competitiveness of Poultry Industry in Hebei Province

  19. 适用于肉食、鱼和禽肉零售包的吸汁衬垫

    New absorbent pads for meat , fish and poultry products

  20. 没有禽肉的时候我们吃龙虾。

    When there was no fowl , we ate crawdad .

  21. 适宜:其他家禽肉,鱼和肉类。

    O.K.to try : other poultry , fish and meat .

  22. 禽肉质量会议方便肉丸子的加工工艺

    Hungarian symposium on poultry meat quality The Processing Technology of Convenience Meatball

  23. 用盐和多聚磷酸盐提高禽肉质量

    Improve the quality of poultry meat by use of salt and polyphosphate

  24. 禽肉食品的发展前景与研究设想

    The Developing Prospect and Research Presumption of Poultry Meat Industry

  25. 不要食用看起来或闻起来有异常的剩余禽肉。

    Never taste leftover poultry that looks or smells strange .

  26. 六和集团禽肉食品发展战略案例研究

    Development Strategy Case Study of Poultry Meat in LIUHE Group

  27. 通过营养调控提高禽肉品质具有很大潜力。

    Nutrition regulation was a potential way to improve poultry meat quality .

  28. 4盎司无皮禽肉或鱼肉是最理想的。

    Four ounces of skinless poultry or fish is ideal .

  29. 中日禽肉贸易与对策研究

    Research on the Poultry Trade between China and Japan

  30. 禽肉风味的影响因素

    The factors that Influence the Flavor of Poultry Meat