The results revealed that there were species minimum of copepods in the low salinity zone(LSZ) between salinity of 5 to 10 of Jiulongjiang estuary and significant negative linear relationship between salinity range and species number of copepods along the estuary.

The research was conducted in the low salinity area at the Mouth of the Peal River in west Shenzhen during the period from April to August, 1998.

The low salt soy sauce was produced by partly replacement of salt with ethanol in liquid state fermentation for 55 d.

This article explored the technology conditions of producing packing fermenting laver pickle of low salt, and researched the influence factors to pickle texture such as different salt density, stiffening agents, scald temperature and time, result showed the optimization conditions is 4% NaCl, hardening treatment 40 min of 0.

Preparation of low salinity, boneless and massive ham;

The differences of the whole protein(under 40 kD) expression profiles in Sinonovacula constricta hemolymph after shot-term treatment of low salinity are detected using two-dimensional electrophoresis and image analysis software,The peptide mass map is obtained with MALDI-TOF-MS,A novel protein or polypeptide is identified by database retrieval.

haitanensis cultured for 20 days under the condition of low salinity(15,10)were discussed.

Comparable Research about Feedback of Fujian and Lianghuai Salt District Towards Policy of Ming Dynasty;

This article discusses the process of re division of salt districts, i e.