1) fish sauce
鱼酱
1.
Research and development of deodorization and calcium-enriched low value fish sauce;
脱腥富钙低值鱼鱼酱的研制
2) fish sauce
鱼酱油
1.
A method for the determination of nine kinds of fish sauce organic acids was developed by ion chromatography with suppressed conductivity detection.
建立了用亲水性阴离子交换分离柱,KOH为淋洗液作梯度淋洗,电导检测,同时分离和检测鱼酱油中九种有机酸的离子色谱法。
2.
Squid by-products were applied to yield fish sauce by fermentation with three technologies.
本研究采用三种工艺条件利用鱿鱼加工副产物发酵生产鱼酱油,测定了发酵过程中总氮、总酸、氮转化率、pH值、氨基态氮、挥发性盐基氮(T-VBN)和蛋白酶活的变化情况,并对产品进行了感官评价。
3) fish soy sauce
鱼鲜酱油
1.
Effects of sugar quantity varies on koji cells activities in the fermentation of fish soy sauce;
鱼鲜酱油稀发酵中的糖量变化及其对曲霉活动的影响
4) fermented fish paste,tinabal
发酵鱼酱
5) herring spread
鲱鱼酱
6) sambal
[英]['sæmbəl,'sɑ:mbɑ:l] [美]['sɑmbɑl]
香料鱼酱
补充资料：鱼酱
1.用鱼肉发酵制作的酱。
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