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词语板鸭拆分为汉字：
板字的拼音、笔画、偏旁部首、笔顺、繁体字，板字字源来历，板字演变
成片的较硬的物体：案～。～子。木～。～上钉钉。诏书：诏～。演奏民族音乐或戏曲时打节拍的乐器，又指歌唱的节奏：檀～。鼓～。一字一～。荒腔走～。不灵活，少变化：死～。呆～。硬得像板子似的：～结。见“老”字“老板”。……
鸭字的拼音、笔画、偏旁部首、笔顺、繁体字，鸭字字源来历，鸭字演变
鸟类的一科，嘴扁腿短，趾间有蹼，善游泳，不能高飞：～子。～蛋。～绒。烤～。填～。……
汉语拼音：bǎn yā
Nanjing duck gizzard is one of the famous native products of nanjing cured-dry duck, and with more than 200 years, has lifted the history.
南京鸭肫是南京有名的土特产品之一，畅销中外，与板鸭齐名，至今已有两百多年的历史。Dry-cured duck is a peculiarly traditional meat product of china, and also one of the most famous dry-cured meat products in the world.
板鸭是中国特有传统肉制品，也是世界著名的腌腊肉制品，历史悠久、风味独特，在国内及东南亚地区享有很高的声誉。The processing proteolysis of Nanjing dry-salted duck plays an important role in the forming of its special flavor.
南京板鸭加工过程中的肌肉蛋白降解对其特殊风味的形成具有重要意义。"Ancient academies, glazed pagodas, black satins and salted pressed ducks" indicating their wide-spread reputation long ago.
明清时南京就流传“古书院，琉璃塔，玄色缎子，咸板鸭”的民谣，可见南京板鸭早就声誉蜚然了。The processing of salting affected the TBARS value, carbonyl compounds while conjugated dienes significantly and the peroxide va. . .
腌制工艺对板鸭TBARS值、羰基值和双烯值影响显著，而过氧化值则在风干过程中变化较大。The changes of acid and neutral lipases activity, and phospholipase activity in the muscle of dry-cured duck during processing were studied.
研究了板鸭生产过程中各工艺点样品肌肉中酸性脂肪酶、中性脂肪酶和磷脂酶活力的变化趋势。Pressed salted duck is the old salt brine had to do after the cooked food taste are relatively close together Xianxiang.
板鸭是经过老卤腌制过以后做熟的，吃起来口感都是比较紧密咸香。From this that Nanjing's pressed salted duck, the salty wild duck, starts to move toward the nation.
由此那个南京的板鸭，盐水鸭，开始走向全国。21'38' fans: Raul is the heart base of the team.
板鸭球迷：劳尔是这支队伍的核心。