A Comparison to LIBSYS,DUXIU and DOUBAN from the Angle of OPAC2.0;
用OPAC2.0的標(biāo)準(zhǔn)比較匯文、讀秀、豆瓣
The Success of Douban and the Development of Library
豆瓣的成功與圖書館的發(fā)展
1 bacteria and 1 yeast was separated from rotten bean sauce.
從腐敗的豆瓣醬中分離獲得了1株細(xì)菌和1株酵母菌;進(jìn)行了苦瓜提取物對它們的抑制作用實(shí)驗(yàn),并做了苦瓜提取物用于豆瓣醬防腐的應(yīng)用試驗(yàn),研究了添加不同濃度苦瓜提取物對豆瓣醬風(fēng)味的影響。
New technology of fermentation to make Handan bean sauce was designed.
設(shè)計(jì)了生產(chǎn)邯鄲豆瓣醬的工藝改進(jìn)。
In the process of aging no significant changes were discovered considering the content of total amino acid and free amino acid in the water—extracted substance of broad bean sauce.
豆瓣醬后熟過程中其水提取物中氨基酸總量、游離氨基酸的量沒有特別明顯的變化。
a flat tortilla topped with refried beans.
平的玉米粉圓餅，上覆油炸豆瓣。
On Book's Folksonomy--Take Douban. com for Example
圖書大眾標(biāo)注評介——以豆瓣網(wǎng)為例
Sakers and aspirators separate the hull from the cracked cotyledons and rollers flake them.
皮殼與破碎的豆瓣，通過振動篩和吸殼器彼此分離，豆瓣由滾輪壓成?繞0。
(British) a pudding made with strained split peas mixed with egg.
（英國）一種用拉緊的碗豆瓣和雞蛋混合做成的布
vinaigrette with chili sauce and chopped watercress.
用紅辣椒沙司和剁碎的豆瓣菜做成的調(diào)味汁。
Studies on Chemical Constituents and Bioactivities of Peperomia Pellucida and Peperomia Tetraphylla Var. Sinensis;
草胡椒和毛葉豆瓣綠化學(xué)成分與藥理活性研究
Enlightenment from the Douban. Com:To Improve the Construction of the Platform of Library Subject Information Service
從豆瓣網(wǎng)看圖書館學(xué)科信息服務(wù)的改進(jìn)
The process research of improving the amino nitrogen in Pixian bean paste
提高郫縣豆瓣中氨基氮含量的工藝研究
OPAC and Douban Combining and Improving Embody FRBR Compile Index Mould Research
OPAC與豆瓣融合改進(jìn)體現(xiàn)FRBR的編目模式研究
But the feast did include fish, berries, watercress, lobster, dried fruit, clams, venison, and plums.
第一次慶典上有魚、草莓、豆瓣菜、龍蝦、干果、蛤、鹿肉、李子等。
I would recommend the Shredded Pork with Garlic Sauce, the Sauted Chicken Cubes with Chili and Peanuts, Twice-Cooked Pork Slices and the Crucian Carp with Chili Bean Sauce.
我向您推薦魚香肉絲、宮保雞丁、回鍋肉和豆瓣鯽魚。
mayonnaise with tarragon or dill and chopped watercress and spinach or cucumber.
龍蒿或蒔蘿、切碎的豆瓣菜、菠菜或黃瓜做成的蛋黃醬。
INGREDIENTS: beef lard, thick-broad bean, chili, vegetable oil, ginger, refined salt, chicken essence, garlic, sugar, Chinese prickly ash, cooking wine.
配料：牛油、豆瓣、辣椒、植物油、老姜、精鹽、雞精、大蒜、糖、花椒、料酒。
Molecular evidence on the systematic position of Armoracia and Nasturtium (Brassicaceae)
辣根屬和豆瓣菜屬(十字花科)系統(tǒng)位置的分子證據(jù)
Activity of protease determination method for Pixian bean sauce starter propagation with UV-Visible spectrophotometer
紫外可見分光光度計(jì)法測定郫縣豆瓣制曲過程中的蛋白酶活力
Study on the Flavor Components in Pixian Pea Sauce by Solid-phase Micro-extraction and GC/MS
固相微萃取/氣質(zhì)聯(lián)機(jī)分析郫縣豆瓣醬揮發(fā)性香成分的研究
Study on the flavor components in pea sauce from Pixian by simultaneous distillation-extraction and GC/MS
同時(shí)蒸餾萃取/氣質(zhì)聯(lián)機(jī)分析郫縣豆瓣醬風(fēng)味成分的研究
Reduction of ripening period of Pixian bean chili pastes by coculturing of salt-tolerance Lactobacillus and yeasts
乳酸菌和酵母共培養(yǎng)技術(shù)縮短郫縣豆瓣醬陳釀期的應(yīng)用研究
