1) fish meat quality
鱼肉品质
1.
Effects of Medicago sativa on growing performance,fish meat quality and digestive enzymes of Cyprinus carpio;
通过在日粮中添加不同水平的紫花苜蓿草粉和鲜草,研究苜蓿草粉及鲜草对禾花鲤生长性能、鱼肉品质、消化酶活性及经济效益的影响。
2) fish products
鱼肉制品
1.
This paper summarizes the properties of myofibril and its application in fish products.
综述了肌原纤维的特性及其在鱼肉制品加工中的应用。
3) Carp's meat quality
鱼肉质
4) quality of fish muscle
鱼肉质量
5) meat quality
肉品品质
1.
A study on the structure of muscle histology and meat quality;
肌肉组织学结构及其与肉品品质的关系
2.
Effect of preslaughter transport of livestock on meat quality
牲畜的宰前运输对肉品品质的影响
3.
This study was intended to investigate effects of chromium picolinate and vitamin E on meat quality.
主要研究了维生素E、吡啶羧酸铬对于肥育猪肉品品质的影响效果。
6) meat quality
肉质品质
1.
Nine sexually mature red deer stags were slaughtered in autumn and winter relatively,in order to determine on meat quality in different season.
屠宰秋季和冬季各9头性成熟的马鹿,旨在研究马鹿在不同季节时的肉质品质。
补充资料：白兰地鱼肉色拉
白兰地鱼肉色拉
主料：金枪鱼100克，白兰地酒1勺
辅料：蒜香面包粒50克，生菜1片，草莓、黄桃适量
调料/腌料：卡夫奇妙酱50克
制作过程
将奇妙酱和白兰地酒混合，制成沙司料。
金枪鱼和白兰地沙司料拌匀放生菜上，配上蒜香面包粒。
草莓用刀一分为二，黄桃切片，装盘即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。