1) lighted salted Pesudosciacna crocer
淡腌黄鱼
1.
The study of microbiology and quality changes of lighted salted Pesudosciacna crocer stored at the different temperature;
淡腌黄鱼在不同温度下贮藏的微生物及品质变化
2) light salted Pseudosciaena crocea
淡腌大黄鱼
1.
Bacterial flora and quality changes of light salted Pseudosciaena crocea stored at 5,10 and 15 ℃ were detected,respectively.
对淡腌大黄鱼在5、10、15℃贮藏中的品质和细菌种群变化进行了研究,通过分析贮藏期间微生物生长情况及TVBN、POV变化,并结合感官质量的变化,确定了在不同温度下贮藏产品的货架期,并对产品初始点和货架期终点残存细菌进行定性和定量研究。
3) lightly salted black carp(Mylopharyngodon piceus)
淡腌青鱼
1.
Bacterial numbers and types as well as quality of vacuumized and lightly salted black carp(Mylopharyngodon piceus);
真空包装淡腌青鱼品质和细菌类型及数量
4) fried salted croaker
煎腌黄鱼
5) Ready-to-eat lightly salted Ctenopharyngodon idellus
即食淡腌草鱼
6) light salted
淡腌
1.
In this paper the storage characteristics of light salted chub ma-ckerel were studied.
本文对淡腌鲐鱼(含盐量2%)的贮藏特性进行了研究。
补充资料：黄鱼
| 黄鱼 yellow croaker 大黄鱼和小黄鱼的总称。见大黄鱼，小黄鱼。 |
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