sparerib

n.

小排骨，带肉肋骨；

Analysis of Volatile Flavor Constituents of Wuxi Sauce Sparerib by SPME-GC-MS and SDE-GC-MS
Comparison of Volatile Flavor Constituents between Wuxi Sauce Sparerib of Traditional Cooking and That of Flexible Packaging
Method for making carrot and corn sparerib soup
A 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 soup
THE 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