以肉

The traditional meal centres around a roast turkey stuffed with breadcrumbs and sage, supplemented by a generous assortment of candied yams topped with baby marshmallows, mashed potatoes with gravy,baked potatoes, potatoes au gratin, baked winter squash, mashed winter squash, jellied salad, green salad, stewed tomatoes, canned green beans, creamed onions, brussels sprouts, cornbread, dinner rolls,cranberry relish, celery, olives, pumpkin pie, apple pie, mince pie, Indian pudding, and ice cream.

传统的饭菜以面包屑和鼠尾草填塞的烤火鸡为中心，此外还有覆以小蘑菇的各种甜薯、土豆泥、肉汁土豆、烤土豆、烤南瓜、南瓜泥、果冻沙拉、蔬菜沙拉、焖西红柿、罐头青豆、奶油洋葱、卷心菜、玉米面包、小圆面包、越橘、芹菜、橄榄、南瓜馅饼、苹果馅饼、肉馅饼、印度布丁和冰淇淋。

The results showed that POD activity increased at first and then decreased in the skin and flesh of root. The peak occurred at 40 d and 60 d in the skin and flesh, respectively. POD activity in the skin was higher than that in the flesh at 30 d and then contrary results were observed. The higher POD activity was, the more POD isoenzyme was. The pattern of POD isoenzymes was different between skin and flesh at different vegetative growth stages. POD isoenzymes in the skin were composed of five monomers and four dimers while five dimers or two monomers, two dimers and one tetramer in the flesh. POD isoenzymes in the root were mainly acidic. POD localized mainly in the cell walls of periderm, cambium, xylem ray, xylem vessels and primary xylem.

结果显示，心里美萝卜营养生长期肉质根的皮和肉中POD活性均先升高后降低，分别在播种后第40 d和60 d出现峰值，30 d时皮中POD活性高于肉，之后则相反，酶活性最高时同工酶数目也最多，不同时期，皮和肉中同工酶种类不同；皮中POD同工酶由5个单体和4个二聚体组成，而肉中由5个二聚体或2个单体、2个二聚体和1个四聚体组成，均以酸性同工酶为主；组化定位显示POD主要分布在肉质根的周皮、形成层、木射线、木质部导管和肉的初生木质部等的细胞壁附近。

This article by the Chongqing Guizhou Province area tradition sour meat technique of production souse sour meat, withdraws the sour salt meat sample from the fermentative process to research the nutrition and the security conducts systematically, the thick protein, the myofibril protein, the sarcoplasm protein, the multi-peptide nitrogen, the nonprotein nitrogen, the dissociation amino acid, the crude fat, the free fatty acids, the fatty acid composition, the cholesterol, the soluble sugar, the mineral to b...

中文摘要：本文以渝黔地区传统酸肉生产工艺腌制酸肉，对酸肉发酵过程中的营养及安全性进行了系统研究，检测了粗蛋白、肌原纤维蛋白、肌浆蛋白、多肽氮、非蛋白氮、游离氨基酸、粗脂肪、游离脂肪酸、脂肪酸组成、胆固醇、可溶性糖、矿物质元素，乳酸菌数，总酸在发酵过程中的变化，并对成品挥发性盐基态氮、酸价、过氧化值、碘价、皂化价亚硝酸盐进行质量检测。

Foods was very different with china,all foods was acetous,they often mixed mice and dish together,used right hand take food to mouth.their left hand never touch food,someone told me left hand would used by relieve nature.if you shake hands left hand was discourteously.i made myself adapt their bite and sup harder.but when I look dr xuqing eat dish,I could't bursting to laugh,because dish like any yellow paste..it seemd my chin be slim when i looked into the mirror.i think I should be more slim when I come back.i often dreamed to eating meat,when I awoken,I am very sad for no meat can eat.dr fengqi would come to marduri tomorrow,I phone to her I need a pure meat,dr xuqing need chocolate,she laugh us.she would think I am a boss like the film jiafangyifang by fengxiaogang directd.if one chicken in my prensence,I should let it clear fastly.

我正在艰难的适应着他们的饮食。当我看xuqing医生时吃饭时，我笑不出来了，因为盘子里的菜是黄色的糊状的东西（PS：感到恶心吧，印度菜就那样，以糊状的为主）。当我照镜子的时候，我发现我又变瘦了。待到归国时，我会更瘦地！我经常夜里做梦在吃肉，当我醒了，发现是梦时，感觉老失落了（PS：印度人以素食为主）。彭清医生明天会来到marduri，我打电话对她说我想吃肉， xuqing医生需要巧克力，她笑话我们。她会认我现在就像电影《甲方乙方》里那个被丢在农村的老板。如果现在在我面前有一只烧鸡，我会很快啃的&溜干净&。我已经在医院开始实习了。Sumit医生是ECCE实习生的带教医生，他是IOL的fellow。

Cultured giant seaperch was three-piece filleted to prepare meat paste of the ordinary muscle. Changes in gel strength of the meat paste heated at 30-80℃ for 20-120min were investigated. The gel strength increased strikingly and reached a maximum at around 50℃, which then decreased at 60℃. This indicated that suwari, a setting phenomenon occurred at 50℃ and modori, a disintegration phenomenon occurred at 60℃.

本研究以省产养殖活金目鲈为材料，经三片切取普通肉制备肉糊，将此肉糊於30-80℃处理20-120min时，发现在50℃以下低温域加热处理，随时间之延长英凝胶强度有逐渐上升趋势，而在60℃以上高温域加热处理时，则见明显下降趋势，显示金自鲈肉糊之低温凝胶现象(suwari； setting)发生於50℃，而高温解胶现象(modori； disintegration)则发生於60℃。

With appropriate spices steamed, children may remain pristine; if fresh soft fresh fried oysters, oyster meat can be slightly by adding a little rice wine pickled, and then oyster meat Zhanshang batter, use Youguojianzhi gold, oil dip , Vinegar and file fresh; eat hot pot, thin bamboo sticks will be available oyster dishes, Feitang Add to roll around one minute

配以适当调料清蒸，可保持原汁原味儿；若食软炸鲜蚝，可将蚝肉加入少许黄酒略腌，然后将蚝肉蘸上面糊，用油锅煎至金黄色，以蘸油、醋佐食；吃火锅时，可用竹签将牡蛎肉串起来，放入沸汤滚一分钟左右

The effects of ultra-high pressure treatment on color,texture,oxidation of lipid,freezing and thawing process of meat s were introduced in this paper.

介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。

The effects of ultra-high pressure treatment on color,texture,oxidation of lipid,freezing and thawing process of meats were introduced in this paper.

介绍了以超高压处理时，超高压对肉的颜色、肉的组织结构、肉中脂肪的氧化、肉的冻结过程和解冻过程的影响。

Through researching the weight changes and acidity of red flesh pumelo stored in normal temperature, according to the index of color difference and researching the affecting factors of the juice's color: citric acid quantity, amount of added sugar, heating temperature and time, exploring the typical pigment and its stability of red flesh pumelo's pulp by using UV-VIS spectrum and exploring the color stability of red flesh pumelo's juice during stored.

通过分析红肉文旦常温贮藏过程的重量和酸度的变化；以色差为指标研究柠檬酸用量、加糖量、加热温度及加热时间对果汁颜色的影响；采用紫外可见吸收光谱法探讨红肉文旦果肉特征色素及其稳定性；以加热贮藏探求红肉文旦果汁产品在贮藏过程的色泽稳定性。

Objective To discuss the application of Mitomycin C under safe effective concentration in excision of pterygium with conjunctival flap autograft and observe the efficiency on the prevention of primary pterygium from relapse.Methods Incisions of 64 primary pterygia in 54 cases were performed with conjunctival flap autograft. MMC was used in operation or post-operation. After 5 to 12 months of follow-up, a comparison was made on the relapse of primary pterygium between the above-mentioned group and another 33 pterygia in 27 cases that only performed the similar operation without the application of MMC.

目的 在安全有效浓度下，将丝裂霉素C应用于翼状胬肉切除联合自体结膜瓣移植术中，观察对翼状胬肉复发的防治效果方法对54例64眼原发性翼状胬肉者施行显微镜下胬肉切除带蒂结膜瓣移植转位移植联合术中或术后丝裂霉素C的应用，经5～12 月的随访，以单纯手术组（27例33眼）原发性翼状胬肉术后复发情况作对比分析。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。