鸡肉

The results showed that the optimal process was degreasing treatment with petroleum ether, dialysis for 48 h, the content of protein was 93.70%.

研究表明：鸡肉干燥粉直接进行石油醚脱脂和透析48 即为鸡肉蛋白的最佳提取工艺，其蛋白质含量可达到93.70%。

The chicken was salted with phosphate, propylene glycol and glycerin in different concentrations for semisoft chicken in the experiment.

重点试验了用不同浓度的磷酸盐、丙三醇、丙二醇对鸡肉进行腌制处理，生产半干鸡肉(含水量为 2 5 %～ 3 0 %)对制品水分活度的影响。

Pan joined lard and ginger juice, wine, water, first remove the nests waiting for a minute roller, and the people of Dictyophora, mushrooms, chicken roll cook until chicken cooked wheat after the release bowl, adding bird's nest ham silk.

锅加入猪油、姜汁、料酒、水，先将燕窝下锅滚片刻捞出，放人竹荪、香菇、鸡肉滚煮，待鸡肉熟后倒出放人碗内，加人燕窝火腿丝。

One high is south the protein the content is high, above 30%;Two is low is the fire chicken in overseas was considered is the heartblood vessel of brain disease patient's ideal health foods,simultaneously, the fire chicken also is benefits the gas to make upthe spleen the nutritional therapy high quality goods.

一高是蛋白南含量高，在30%以上；二低是火鸡肉在国外被认为是心脑血管疾病患者的理想保健食品，同时，火鸡肉也是益气补脾的食疗佳品。

Many Asian cooking traditions include deep-fried chicken, but the popular cult of crunchy, spicy, perfectly nongreasy chicken — the apotheosis of the Korean style — is a recent development.

许多亚洲传统烹调都包括酥炸鸡肉，不过脆皮、辣味、完全不油腻的韩式经典鸡肉却是最近才风行一时。

Ray Atkinson, a spokesman for Pilgrim's Pride, says the company sells both enhanced and unenhanced chicken because consumers ask for it.

阿特金森表示，该公司既销售增强型鸡肉，也销售未经加工的鸡肉，这是为了满足消费者的需求。

A Jaycee said there was no reason to be squeamish."That right there is fresher than any steak you ever bought," said Mike Hurd, pointing to the barrel of skinless, headless snakes. It tastes a bit like chicken, but gamier and chewier.

马克。赫德指着那些处理过的，没有头和皮的蛇说：这蛇比你吃过的所有牛排都新鲜，有点象鸡肉，但又比鸡肉口味重而且更有嚼劲。

Returned the chicken to the fridge, took it out again,and plonked it onto the scale.

老于把鸡肉放回冰箱然后又拿了出来，又把鸡肉扔到磅秤上。

While tea extracts, both black and green tea, could reduce the TBARs value of precooked chicken up to 73% after 24hrs.

而添加500ppm的红茶或绿茶萃出物於水煮鸡肉中，则有明显抑制WOF的效果，於24小时后皆降低73%的TBARs值，於第5天红茶及绿茶的萃出物分别降低水煮鸡肉25.6%及61.7%的TBARs值。

Color measurement showed that 500ppm green tea extract did not change the color of precooked chicken, but 500ppm black tea extract made precooked chicken darker.

经颜色分析后，发现500ppm绿茶萃出物，并不影响到预煮鸡肉的外观颜色，而500ppm的红茶萃出物，则明显使鸡肉颜色变暗。

Objective To investigate the effects of interleukin-1 β converting enzyme gene on the biologic characteristics of ovarian cancer cells.

目的 探讨白细胞介素-1 β转换酶的表达，对卵巢癌细胞生物学特性的影响。

Campylobacter: This illness is the most commonly identified cause of diarrheal illness in the world.

弯曲：这种病是最常见的原因查明腹泻病，在世界上。