1) fish freshness
鱼肉鲜度
1.
There are different kinds of methods of fish freshness determination, which include sensory evaluation, microbial, physical, chemical and biological sensor method The characteristic of different method is compared and future advancement of fish freshness is elucidate
综述了用于鱼肉鲜度测定的几类不同方法 ,包括感官评价方法、微生物学方法、物理和化学方法和生物传感器方法等 ,并比较了不同测定方法的特点 ,阐明了鱼肉鲜度测定方法的未来发展趋势。
2) fish freshness
鱼肉新鲜度
1.
To search an analytical method for quick testing the fish freshness, the biochemistry and sensor technique was used and an enzyme sensor was developed.
为探索检测鱼肉新鲜度的快速、灵敏、方便的检测方法,本实验将生物化学技术和传感技术相结合,研制出了通过检测鱼肉中次黄嘌呤含量而间接检测鱼肉新鲜度的酶传感器。
3) fresh fish meat
鲜鱼肉
1.
The reasons of the quality changes of fresh fish meat in the course of storage and the method of preservation was introduced and studied in this article,for providing references of prolonging the shelf life and increasing the economical value of the fishery production.
针对鲜鱼肉在贮藏过程中品质变化的原因及保鲜方法进行了介绍和探讨,从而为延长水产品的货架期和提高水产品的经济价值提供参考。
4) Fish balls with bamboo shoots
鲜笋鱼肉球
6) micelle complexes
鱼类鲜度
1.
The total flavone of oral liguid was determined with satisfactory results by micelle complexes spectrophotometry.
本文采用阴离子交换树脂柱对鱼肉中ＡＴＰ系列化合物进行吸附和分离，然后分别测定不同洗脱液的吸光度来计算Ｋ值，从而建立了鱼类鲜度Ｋ值的简易测定法。
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