1) fresh fish meat
鲜鱼肉
1.
The reasons of the quality changes of fresh fish meat in the course of storage and the method of preservation was introduced and studied in this article,for providing references of prolonging the shelf life and increasing the economical value of the fishery production.
针对鲜鱼肉在贮藏过程中品质变化的原因及保鲜方法进行了介绍和探讨,从而为延长水产品的货架期和提高水产品的经济价值提供参考。
2) fish freshness
鱼肉鲜度
1.
There are different kinds of methods of fish freshness determination, which include sensory evaluation, microbial, physical, chemical and biological sensor method The characteristic of different method is compared and future advancement of fish freshness is elucidate
综述了用于鱼肉鲜度测定的几类不同方法 ,包括感官评价方法、微生物学方法、物理和化学方法和生物传感器方法等 ,并比较了不同测定方法的特点 ,阐明了鱼肉鲜度测定方法的未来发展趋势。
3) fish freshness
鱼肉新鲜度
1.
To search an analytical method for quick testing the fish freshness, the biochemistry and sensor technique was used and an enzyme sensor was developed.
为探索检测鱼肉新鲜度的快速、灵敏、方便的检测方法,本实验将生物化学技术和传感技术相结合,研制出了通过检测鱼肉中次黄嘌呤含量而间接检测鱼肉新鲜度的酶传感器。
4) Fish balls with bamboo shoots
鲜笋鱼肉球
5) Fresh meat
鲜肉
1.
Review on production of fresh meat by cryogenic cooling and freeze preservation;
鲜肉制品低温冷却与冷冻保藏
2.
Problems in industrially MAP process of chilled fresh meat
生鲜肉气调包装工业化生产的常见问题
3.
The general studies and development trend of natural preservative used in fresh meat are reviewed.
天然防腐剂在鲜肉保鲜中已成为今后食品防腐剂发展的方向 ,具有广阔前景。
6) meat
[英][mi:t] [美][mit]
鲜肉
1.
Study on determination of crude ammonia in meat by Indophenol-blue colorimetry;
靛酚蓝光度法测定鲜肉中粗氨的研究
2.
In the present study, an assay using Polymerase Chain Reaction(PCR) was developed for the detection of Staphylococcus aureus in meat.
在采用浮选与溶剂萃取相结合方法的基础上,使用FTA膜可高效地从鲜肉中提取金黄色葡萄球菌的DNA,消除PCR反应的抑制因子。
补充资料：鲜鱼生菜汤
【菜名】 鲜鱼生菜汤
【所属菜系】 湘菜
【特点】 鲜味突出，下饭尤佳。
【原料】
草鱼尾部肉１００克，生菜１００克，鸡粉５克，盐５克，高汤适量。
【制作过程】
（１）将草鱼肉顶刀切夹刀片，轻轻排松。（２）生菜平垫在汤碗底，将鱼片码在生菜上面。（３）起锅下入高汤烧开，加鸡粉、盐随即倒入汤碗即可
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条