sheep-bone

基本解釋

enzymatic hydrolysate of sheep bone
羊骨酶解液
sheep bone collagen polypeptides
羊骨膠原多肽
Introduction:ao tang in sheep bones, goat chop into small pieces in place cooked soup, and foodjia zuo liao . Delicious taste, flavor, high-calorie, nutritious snacks for the season.
介紹：以羊骨熬湯，羊雜碎切成小片放湯內(nèi)煮熟，加佐料而食。味鮮美，濃香，熱量高，營(yíng)養(yǎng)豐富，為冬令小吃。
Methods Thirty-five slices grinding from human being as well as dog, pig, cow and sheep bones were observed to compare their structure, then were analysed with the researchful microscope.
方法制作人與狗、豬、牛、羊長(zhǎng)骨中段橫切磨片35張，光鏡下觀察比較哈氏系統(tǒng)，并在研究型顯微鏡下進(jìn)行圖像分析。
The storage performances including microbial safeties and storage stabilities of enzymatic hydrolysate drink of sheep bones were studied in the aspects of microorganism and organization.
從微生物和組織狀態(tài)方面對(duì)已經(jīng)研發(fā)的羊骨酶解多肽營(yíng)養(yǎng)飲料進(jìn)行貯藏性能研究,包括微生物安全性和貯藏穩(wěn)定性試驗(yàn)。