1) 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。
2) 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。
3) 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
4) Japanese sea bass
鲈鱼
1.
Isolation and purification of somatolactin and its N-terminal amino acid sequence analysis from Japanese sea bass (Lateolabrax japonicus);
鲈鱼生长催乳素的分离纯化与N-末端序列分析
2.
A study on feeding attraction activity of Chinese herbal medicine for Japanese sea bass Lateolabrax japonicus C.;
中草药对鲈鱼诱食活性的研究
3.
The tolerance of seawater fish Japanese sea bass ( Lateolabrax japonicus) and black rockf ish(Sebastodes juscescens)to pH and alkalinity is studied through the experiment of acute toxicity.
本文应用急性毒性试验方法研究了海水鱼类鲈鱼(Lateolabrax japonicus)黑鲪(Sebastodes juscescens)对pH、碱度、二氧化碳体系各分量的耐受性，应用概率单位法求得半致死浓度，并得到了碱度、碳酸根、碳酸氢根等的安全浓度，应用方差分析评价了pH和碱度致毒作用的显著性，探讨了不同pH、碱度范围的主要致死因子。
5) Japanese seabass
鲈鱼
1.
Feeding trials were conducted to investigate the nutritional physiology of several vitamins and the potential of several protein sources as replacement of fish meal for Japanese seabass, Lateolabrax japonicus C.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus C。
2.
Feeding trials were conducted to investigate the nutritional physiology of trace minerals for the Japanese seabass, Lateolabrax japonicus and large yellow croaker, Pseudosciaena crocea R.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus)和大黄鱼(Pseudosciaena crocea R。
3.
Feeding experiments were conducted to investigate the effects of dietary squid visceral ointment (SVO) on the growth and cadmium residues in tissues of Japanese seabass, Lateolabrax japonicus and large yellow croaker, Poseudosciaena crocea.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus)和大黄鱼(Poseudosciaena crocea)为研究对象，在海水浮式网箱(1。
6) weever
[英]['wi:və] [美]['wivɚ]
鲈鱼
1.
In this paper the purification and antimicrobial activity of the peptide from blue mussel(Mytilus edulis) enzymic hydrolysates are systematically studied, the effect of the peptide on the preservation of strawberry and weever are also investigated.
本论文以紫贻贝Mytilus edulis为原料,系统地研究了酶解液的制备、抗菌肽的分离纯化及其基本性质,并研究了粗分离抗菌肽在草莓保鲜、鲈鱼防腐方面的应用。
补充资料：锅贴鲈鱼
【菜名】 锅贴鲈鱼
【所属菜系】 全部
【特点】 此菜甘香可口
【原料】
用料：肥猪肉225克，净鲈鱼肉300克，鸡蛋3个。调料：精盐3茶匙，味精1.5茶匙，香油、胡椒粉各1茶匙，湿淀粉、干淀粉各0.5汤匙，花生油750克，ji汁、椒精盐各1碟。
【制作过程】
1.肥肉改成长5cm、宽3cm的长方形24片腌过。鲈鱼肉改成长约5cm、宽约3cm的长方片放精盐、味精、麻油、胡椒粉拌匀。 2.将鸡蛋、湿淀粉调成浓糊，用70%涂匀鱼肉，用30%将腌好的肥肉拌匀。 3.用一大盘撒上干淀粉，把肥肉排在盘上，再将鱼肉贴在肥肉上。锅放底油烧热，端离火位，将鱼肉排在锅中，放回炉上半煎半炸至两面呈金黄，倒入漏勺控油。用剪刀剪齐摆放在盘中。另跟鸡汁、椒盐同时上桌。
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