英语词汇“marinating”的意思、用法、释义、翻译、读音、例句、短语、词组-英语词典

是什么意思

释义

海水腌制；

英英释义

marinate

v.soak in marinade
同义词：marinade

学习怎么用

权威例句

VACUUM SEALABLE COFFEE AND MARINATING FOOD STORAGE CONTAINER
Optimization of the still-marinating process of chicken parts
Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat
Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken
THE INFLUENCE OF MARINATING WITH FOOD ACIDS ON THE COMPOSITION AND SENSORY PROPERTIES OF BEEF
Effect of various additives to marinating baths on some properties of cattle meat
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat.
Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef.
Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C
The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef.

单词	marinating
释义	marinating 听听怎么读英 ['m?r?ne?t??] 美 ['m?r?ne?t??] 是什么意思释义海水腌制；英英释义 marinate v.soak in marinade 同义词：marinade 学习怎么用权威例句 VACUUM SEALABLE COFFEE AND MARINATING FOOD STORAGE CONTAINER Optimization of the still-marinating process of chicken parts Marinating as a technology to shift sensory thresholds in ready-to-eat entire male pork meat Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken THE INFLUENCE OF MARINATING WITH FOOD ACIDS ON THE COMPOSITION AND SENSORY PROPERTIES OF BEEF Effect of various additives to marinating baths on some properties of cattle meat Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Effects of marinating with Asian marinades or western barbecue sauce on PhIP and MeIQx formation in barbecued beef. Effect of marinating process on the microbiological quality of Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef.
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