egg yolk造句
1. The sauce should not boil or the egg yolk will curdle.
2. Add an egg yolk to make the mixture bind.
3. Add an egg yolk to bind the mixture together.
4. Fold the cream into the egg yolk mixture.
5. C., busting open his egg yolk with his fork.
6. Turns out tempera contains enticing egg yolk.
7. Re-heat the remaining cream and add the egg yolk mixture.
8. The highest proportion of cholesterol is found in egg yolk, offal, shellfish, red meat, butter and cream.
9. Stir in 3 oz cheese, add egg yolk, 2 tablespoons water and mix to firm dough.
10. Combine the egg yolk and egg white batter carefully.
11. Beat egg yolk in a bowl with electric mixer.
12. Brush the top with beatened egg yolk.
13. Mix egg yolk mixture into egg white mixture.
14. Whisk the egg yolk and sugar until creamy white.
15. The egg yolk will inspissate.
16. SOD and MDA concentration in egg yolk, egg white, chick embryo allantoic liquid and chick embryo amnionic fluid have been determined in this study.
17. Preparation of egg yolk antibody powder against Enterotoxigenic Escherichia Coli is good for the corresponding pathogenic diarrhea on the piglets.
18. The egg yolk Jiaoyun Wenbo, into a share of pizza.
19. The major phopholipids of egg yolk are phasphatidylcboline ( 73 % ) and phosphatidylethanolamine ( 15 % ).
20. By the specific volume to egg yolk paste, finished back rate, sensory score, water activity, it was got the method to us separated eggs of emulsifier compound, composition and proportion.
21. They had an impression of very red cheeks and moist yellow hair smeared over the scalp like egg yolk.
22. Take off the heat and whisk in the yoghurt and the egg yolk.
23. He wore a baggy tracksuit with what looked like a jam stain down the front and egg yolk all down the sleeve.
24. The eggs we expect are fresh eggs, processd eggs and egg yolk.
25. Egg yolk cholesterol mainly come from yolk precursor-very low density lipoprotein(VLDL)and vitelline(VTG). The content of egg yolk cholesterol depends on the amount of VLDL transported into oocyte.
26. Certain pigment colours were painted on to dry plaster using tempera (where egg yolk is used to fix the pigment).
27. The most nutritious part of an egg is the egg yolk.
28. Using egg as the raw material, industrialized preparation technology for preparation of phosvitin from egg yolk developed.
29. A water- reducible , opaque, matte-finish paint in which an albuminous or colloidal medium (as egg yolk) is employed as a vehicle instead of oil or varnish.
30. The Recommended Daily Allowance is 5 micrograms and good dietary sources are dairy produce (not low fat), oily fish, cod liver oil, egg yolk, fortified margarines.
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