pork luncheon meat信息详情
午餐肉
luncheon meat───n.(通常以罐装出售的)午餐肉
luncheon───n.午宴;正式的午餐会
luncheon voucher───n.就餐券,饭票
dongpo pork───东坡肉
meat───n.肉,肉类(食用)
meat and meat───肉和肉
cutlet pork───肉排
pork head───猪头
pulled pork───n.手撕猪肉,或称“手撕烤(猪)肉
The color and lustre is one of the major quality guideline of pork luncheon meat, its control is directly related to the influx amount of chromogenic reagent (nitrite).───午餐肉的色泽是一项重要的质量指标,色泽的控制与发色剂(亚硝酸盐)的添加量有直接的关系。
This article studies the feasibility of adopting fast pickling method in the production of pork luncheon meat instead of traditional pickling method.───探讨了以速腌工艺代替传统的腌制工艺生产午餐肉罐头的可行性。
The meat industry has also responded to this demand, by offering 95%-fat-free ham and pork luncheon meats.───肉食产业也对这种需求做出了调整,他们推出了减少了95%脂肪含量的汉堡和午餐肉。
Microwavetempering in Pork Luncheon Meat Production───微波解冻与午餐肉罐头的生产
The color and lustre is one of the major quality guideline of pork luncheon meat, its control is directly related to the influx amount of chromogenic reagent (nitrite) .
We'll place a trial order with you for 300 cases of pork luncheon meat.
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