权威例句
Analysis of Volatile Flavor Constituents of Wuxi Sauce Sparerib by SPME-GC-MS and SDE-GC-MSComparison of Volatile Flavor Constituents between Wuxi Sauce Sparerib of Traditional Cooking and That of Flexible PackagingMethod for making carrot and corn sparerib soupA study of external information on Kansei evaluation for food: eating quality in a sparerib:EATING QUALITY IN A SPARERIB[Frequency of Trichiella spiralis in smoked sparerib]. [Spanish]Mussel, black soybean and sparerib soupTHE MEAT ROASTED WITH SEASONINGS SPARERIB ADEQUATE MANAGEMENT WHICH USES A DRESSING MATERIALS SOURCE LI METHOD.Effects of the porcine IGF2 intron 3-G3072A mutation on carcass cutability, meat quality, and bacon processing.Effects of increasing lysine on carcass composition and cutting yields of immunologically castrated male pigs
