1) fish
[英][fɪʃ] [美][fɪʃ]
鱼肉
1.
Research status on the fish protein frozen denaturation;
鱼肉蛋白质冷冻变性研究进展
2.
Determination of Microcystins in Fish by High Performance Liquid Chromatography;
鱼肉中微囊藻毒素的高效液相色谱法分析
2) fish meat
鱼肉
1.
Texture of fish meat and its changes during process;
鱼肉的组织质地及其在加工过程中的变化
2.
Determination of Copper and Zinc in Fish Brain and Fish Meat by Flame Atomic Absorption Spectrometry;
火焰原子吸收光谱法测定鱼脑和鱼肉中铜、锌的含量
3.
Advances on rapid detection techniques for fish meat freshness;
鱼肉鲜度快速检测技术进展
4) Pseudosciaena crocea meat
大黄鱼鱼肉
1.
The contents of ATP-related compounds in Pseudosciaena crocea meat were analyed by HPLC,and the freshness of Pseudosciaena crocea meat during iced storage were assessed using freshness quality index(K value), total volatile base nitrogen(T-VBN) level and sensory scores.
10μmol/g;冰藏期间大黄鱼鱼肉的鲜度指标(K值)和T-VBN含量一直呈现上升趋势。
5) grilled fish tidbit
鱼肉粒
1.
Study on processing technology of Mackrel(Scomber Japonicus) grilled fish tidbit;
鲐鱼休闲鱼肉粒加工工艺实验
2.
In this paper,drying condition and the moisture content of the sliver fish crap grilled fish tidbit were investigated and it's texture and colour were analyzed.
研究了鲢鱼鱼肉粒干燥工艺,探讨了鱼肉粒的水分含量、干燥方式和干燥工艺条件对鱼肉粒品质的影响,并对不同干燥条件下的产品进行了感官、质构和色差分析。
3.
The processing technology of grilled fish tidbit by squid by-products was studied.
利用鱿鱼副产物制作休闲鱼肉粒的生产工艺进行研究,通过L_9(3~4)正交试验和感官评定确定辅配料配方。
6) pollock offal
鳕鱼碎肉
1.
To remove the bitterness and fishy smell from hydrolysates of pollock offal protein,the optimum operation conditions which used active carbon,yeast and cyclodextrin as adsorbent were researched.
为去除鳕鱼碎肉酶解液的腥苦味,分别比较了粉末活性炭吸附、酵母发酵和环状糊精包埋法的脱腥脱苦效果。
补充资料：鱼肉
①泛指荤腥之食：佯狂啖鱼肉。②比喻受欺压、受侵害者：人为刀俎，我为鱼肉。③比喻侵害、摧残：鱼肉百姓。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条