2) Fish, fresh water fish.
鱼，淡水鱼。
3) surimi from freshwater fishes
淡水鱼鱼糜
1.
Effect of endogenous transglutaminase on setting of surimi from freshwater fishes
内源性转谷氨酰胺酶对淡水鱼鱼糜凝胶化的影响
4) freshwater fish
淡水鱼
1.
HPLC determination of antibiotics in freshwater fish;
高效液相色谱法测定淡水鱼中抗生素残留量
2.
Kinetic characters and inhibition resistibility of brain AChE of freshwater fish.;
淡水鱼脑AChE的动力学特性及抗抑制性
3.
The status quo and prospect of deeply processing of freshwater fish products in Zhengzhou city;
郑州市淡水鱼产品深加工的现状及展望
5) fresh water fish
淡水鱼
1.
Circulating immune complexes of some fresh water fishes;
几种淡水鱼血清免疫复合物的初步研究
2.
In this experiment, the plate count method was used to detect the inhibit effects of around 10 biological preservatives, such as gluconolactone, fumaric acid, glycine and others against the microorganisms of the fresh water fish.
本实验采用平板菌落记数法,研究了鱼精蛋白、富马酸、甘氨酸等10余种具有保鲜作用的生物成分对淡水鱼(白鲢鱼)中微生物的抑制效果,测出其半抑菌浓度(IC50)分别为:葡萄糖酸内酯IC50=0。
3.
In this paper, we adapt plate count to detect the inhibit effect of several biological-typed preservatives such as gluconolactone,fumaric acid,glycine and so on, against the microorganism on the fresh water fish.
采用平板菌落记数法,研究了甘氨酸、富马酸、山梨酸和葡萄糖酸内酯及其复合物对淡水鱼(白鲢鱼)中微生物的抑制效果,测出其半抑菌浓度(IC50)分别为:甘氨酸IC50=0。
6) Crucian in Fresh water
淡水鲫鱼
补充资料：鱼头茄子煲
【菜名】 鱼头茄子煲
【所属菜系】 全部
【特点】
【原料】
大鱼头3边，茄子400克，青蒜2条，姜6片的各味料等。
【制作过程】
1、弄净大鱼头，原边，加味捞起；稍后，用干生粉蘸干鱼头，放下沸油内炸，炸至浅金黄色时捞起。2、茄子界花去皮，切开边，浸在清水中片刻，取起，沫干水，放下沸油内稍炸香待用。
3、烧热瓦缸，下油，放下姜、青蒜爆过，注下一碗清水，调适味，放下茄子、鱼头，加盖局煮十
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