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3.BIOCHEMICAL ANALYSIS OF MEAT, FAT AND HOOF-GLAND SECRETION OF BUDORCAS TAXICOLOR
羚牛、脂、蹄腺分泌物的生化分析收藏指正
5.The lamb meat has some characteristics,such as much lean meat,little fat,delicious taste and good digestion.
羔羊具有瘦多、脂肪少、味美鲜嫩、容易消化等特点;收藏指正
6.The meat is too fat.
太肥了。收藏指正
7.These lumps of fat from the meat can be rendered down and used for cooking.
上的这些肥大块可以炼成油,用来炒菜。收藏指正
8.Meat with little or no fat.
常有很少或没有脂肪的收藏指正
9.Cyanamid compound improves meat fat ratio
Cyanamid公司的化合物提高脂比收藏指正
10.Brown the meat in hot fat.
放在热油中炸至棕色。收藏指正
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