大家在查：乔宗多玛斯科中广义东庄恰好就 1967年6月21日 ianl AviaSpivak 密特· 亚·斯比瓦克

fat meat

美英

un.脂肪肉
网络肥肉

fat meat

fat meat

英-汉网络释义

fat meat

un.

1.脂肪肉

1

Sugar was the main factor on the hardness and resilience of skinless fat meat .

白糖是影响无皮肥肉的硬度、回复性的主要因素；

2

But for this "fat meat " , the banks also feel that would be wasteful.

但对于这块 “肥肉 ”，各家银行又总觉得弃之可惜。

3

4

Bad for her . Less fat meat !

对她有坏处。少吃肥肉！

5

cut the fat meat into small pieces , chop it into the meat mud , and finally put it with the red meat .

接著把肥肉切成小块，再把它剁成肉泥，与刚刚的瘦肉放在一起。

6

Sousing time major impacted the hardness and chewiness of fat meat with skin and the resilience of skinless fat meat.

腌制时间主要影响着带皮肥肉的硬度、耐嚼性，无皮肥肉的回复性；

7

Salt major impacted the cohesiveness of fat meat with skin and the resilience of skinless fat meat.

食盐主要影响着带皮肥肉的凝聚性，无皮肥肉的回复性；

9

The Guangdong cake contains more sugar thus tasting more sweet while the Sichuan one is mainly filled with beef or some low-fat meat .

广味的糖要多些，吃起来比较甜。川味的馅主要是牛肉或其他种类的低脂肉。

10

Always be careful with calories contained in food . Eat less fat meat and more fish and poultry .

要始终小心食物的热量，在膳食中应减少些肥肉，增加点鱼和家禽。

11

Some people like fat meat , whereas others hate it .

有的人喜欢吃肥肉，而有的人则厌恶它。

12

Of course , I , too , prefer fat meat when in England .

当然我也不习惯，在英国为了御寒我喜欢吃肥肉。

13

The thought of fat meat makes me sick .

一想到肥肉我就恶心。

14

Some people like fat meat, while others hate it.

有些人喜欢肥肉，相反有些人讨厌肥肉。

16

You should avoid eating fat meat , pork in particular .

你应避免吃肥肉，尤其是猪肉。

17

You should avoid eating fat meat , in particular pork .

你应该避免吃脂肪多的肉类，特别是猪肉。

18

I have no stomach for fat meat .

我对肥肉没有胃口。

19

I have no appetite for fat meat .

我不想吃肥肉。

20

Fat meat to eat non-greasy mouth .

肥肉吃了不腻口。

22

Fat meat very much ! very very much !

肥肉非常多！非常非常多！

23

The results showed that soy sauce has little influence on springing, cohesiveness and resilience of fat meat with skin ;

结果表明，酱油对带皮肥肉的弹性、凝聚性、回复性影响较小；

24

water is the main factor affecting cohesiveness and chewiness of fat meat with skin and springing and chewiness of skinless fat meat ;

水是影响带皮肥肉的凝聚性、耐嚼性和无皮肥肉的弹性和耐嚼性的主要因素；

25

27

salt mainly affects cohesiveness of fat meat with skin and resilience of skinless fat meat ;

食盐主要影响带皮肥肉的凝聚性和无皮肥肉的回复性；

28

The technology and development of low-fat meat product

低脂肪肉制品的加工技术和产品开发

29

fat mimics; low-fat meat products;

脂肪替代品；脂肪模拟品；低脂肉制品；

30

Go for low-fat meat or soy bean products

点选低脂的肉类或豆类制品

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