1) lateolabrax japonicus flies
花鲈鱼苗
1.
This paper introduces the process of experimental research in detail of the desalting and domesticating of 780 thousands lateolabrax japonicus flies after long-distance transportation by using the factory culturing workshop and that 396 thousands fingerlings have been produced through the salinity adjustme nt, water quality control, and rational feeding.
详细介绍了利用温室工厂化养殖车间,对78万尾经长途运输的花鲈鱼苗进行淡化和投饲驯化的实验研究过程,通过盐度调节、水质调控、合理的投喂,育成39。
2) perch fry
鲈鱼苗
1.
In order to lower the survival rate of the natural perch fry temporarily cultured before being released into the finished farming pond ,an experiment was conducted in a pond with the area of 5.
捕捞天然鲈鱼苗进入养殖前的暂养阶段死亡率较高。
3) Lateolabrax japonicus juveniles
花鲈稚鱼
4) Japanese seabass Lateolabrax japonicus
花鲈幼鱼
1.
An experiment was conducted to study the effects of dietary zinc on growth(weight gain,feed efficiency ratio,specific growth rate and survival rate),immune response(lysozyme activity and total complement activity) and body distribution of zinc concentration of juvenile Japanese seabass Lateolabrax japonicus.
采用单因子实验设计方法,进行饲料中添加锌对花鲈幼鱼生长(增重率、存活率、特定生长率和饲料效率)、免疫反应(血清溶菌酶活性和总补体活性)和组织中锌积累量影响的研究。
5) seaperch(Lateolabrax japonicus) fry
花鲈(Lateolabrax japonicus)苗
6) Lateolabrax japonicus
鲈鱼
1.
Effect of Vinegar Pickling on the Physics and Chemistry Character of Cultured Lateolabrax japonicus;
醋渍处理对养殖鲈鱼理化性质的影响
2.
Response of PAHs exposure in seawater to the lipid peroxidation in Lateolabrax japonicus;
海水中多环芳烃的暴露浓度对鲈鱼体内脂质过氧化程度的影响
3.
Effect of Frozen Storage Temperature on the Changes of Biochemical Properties of Lateolabrax japonicus Muscle Protein;
不同冻藏温度对鲈鱼肌肉蛋白质生化特性的影响
补充资料：麒麟蒸鲈鱼
麒麟蒸鲈鱼是一道有名的粤菜，是用香菇、火腿、笋片夹着鲈鱼片排成麒麟状，蒸熟而成。其造型美观，味道鲜美，很适合作为一道家庭宴客菜。
材料：鲈鱼（1斤3两左右）、香菇、火腿片、姜丝、葱花、芫荽碎各适量 （芫荽：香菜）
鲈鱼切断头、尾留用，从背部剖开成两大块（即广东人称之为"起软硬边"）
每一边斜刀切成6大片，用少许盐和味精入味
香菇切片，火腿片裁成合适的大小
此为一组
拼成每边6组，共12组，放上头和尾，大火蒸8分钟至熟
蒸后倒掉倒汗水，淋上滚油和芡汁即成
【芡汁：生抽2匙、味精1小匙 、糖1匙、生粉2小匙、水适量】
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