1) corbicula aurea heude
黄蚬
1.
Study on freeze-drying technology and model of corbicula aurea heude;
黄蚬真空冷冻干燥工艺及模型研究
2) Corbicula fluminea
河蚬
1.
Ecological Characteristics of Corbicula fluminea and Its Effect on the Heavy Metals Accumulation;
河蚬的生态习性及其对重金属的富集作用
2.
Ultrasonic Extraction of Glycoprotein from Corbicula fluminea;
超声波法提取河蚬糖蛋白
3.
Temporal and spatial distribution characteristics and indicator effects of Corbicula fluminea in coastal flat of Changjiang estuary;
长江口滨岸带河蚬的时空分布特征及其指示作用
3) Cyrenodonax formosanus
花蚬
1.
Research on scavenging effect of the hydrolysates from Cyrenodonax formosanus meat protein on hydroxyl radical;
花蚬酶解物清除羟自由基作用研究
4) Corbiculida
海蚬
1.
Sensory and chemical studies of hydrolyzed Corbiculida protein produced by various processes;
酸法和酶法水解海蚬蛋白的呈味作用研究
5) Asiatic clam(Corbicula fluminea)
河蚬
1.
Bioaccumulation of HCHs and DDTs in Asiatic clam(Corbicula fluminea) exposed to sediments from Meiliang Bay,Taihu Lake;
河蚬对太湖梅梁湾沉积物中HCHs和DDTs的生物富集
2.
The concentration of polycyclic aromatic hydrocarbons(PAHs) and organochlorine pesticides(OCPs) in the tissues of Asiatic clam(Corbicula fluminea) bought in the Minjiang River using GC/MS and GC-μECD.
用GC/MS和GC-μECD测定了闽江某河段河蚬体内多环芳烃(PAHs)和有机氯农药(OCPs)的含量,并分析了河蚬各器官组织中的蓄积特征。
6) shellfish meat
蚬肉
1.
This paper introduced the processing technology of dried flavored shellfish meat and also put forward the key points for the processing technology: the boiling time 8~10 min, the soaking temperatures 50~60 ℃, and the drying time (60℃) 70~75 min.
介绍了将新鲜活体蚬加工成五香蚬肉干的工艺流程 ,并确定了加工的关键工艺条件 :蒸煮时间 8～ 30 min,5 0～ 6 0℃中温浸泡 ,烘干时间 (6 0℃ ) 70～ 75 min,通过此方法生产出的产品色泽光亮 ,口感鲜香 ,极具推广价
2.
This paper discussed in detail quick frozen shellfish meat processing technology in order to enhance the quality of our exported shellfish meat products and strengthen its competitiveness in the world market.
对蚬肉的速冻工艺流程进行了详细论述 ,目的在于提高我国出口蚬肉的产品品质 ,增强其在世界市场的竞争
补充资料：蚬斗
1.欢喜的隐语。
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