1) eel and its products
鳗鱼极其制品
2) eel product
鳗鱼制品
1.
Four strains of Listeria monocytogenes were isolated from 10 eel product samples and identified quickly with gene probe method.
从10份鳗鱼制品中分离到4株单增李斯特氏菌(Listeriamonocytogenes)的可疑菌株,应用Accuprobe基因探针方法进行快速鉴定,鉴定结果与APIListeria方法的鉴定结果进行比较。
3) eel products
鳗鱼产品
1.
Investigation on the new system about safety control of eel products
鳗鱼产品安全卫生监控新体系的探索
4) Eel
[英][i:l] [美][il]
鳗鱼
1.
Determination of four nitrofuran metabolites in eel muscle by liquid chromatograph-electrospray ionization-mass spectrometry;
液相色谱-电喷雾串联质谱联用检测鳗鱼肌肉组织中4种硝基呋喃类代谢物残留量
2.
Determination of sulfonamide drug residues in eels with HPLC-amperometric detection;
液相安培法检测鳗鱼中的磺胺类药物
3.
Fast Detection of Nitrofuran Metabolite Residues in Eel and Roasted eel by HPLC-MS-MS;
高效液相色谱-串联质谱法快速检测鳗鱼及烤鳗中硝基呋喃类代谢物残留
5) eel head
鳗鱼头
1.
Study on the preparation and application of hydrolyzed eel head protein by enzymatic methods;
酶法制备水解鳗鱼头蛋白及其应用的研究
6) Eel oil
鳗鱼油
1.
Analysis of fatty acid composition of Eel oil;
鳗鱼油的脂肪酸组成分析
2.
Objective: To study the effects of eel oil on brain memory obstruction model of mice induced by AlCl 3.
目的 :研究鳗鱼油对三氯化铝致小鼠脑记忆障碍模型的改善作用。
3.
In this paper,the antioxidative effect of a complex natural antioxidant (CNAO) on eel oil was studied,and was compared with synthetic antioxidants and single natural antioxdant.
研究了一种复合抗氧化剂对鳗鱼油的抗氧化效果 ,并与合成抗氧化剂及单一的天然抗氧化剂进行比较。
补充资料:烤鳗鱼
原料:鳗鱼一条
辅料:酱油、白糖、甜味红酒、植物油、熟芝麻
制作方法:
1、鳗鱼去除内脏后清洗干净,切下两面鳗鱼肉后再切长片,放入蒸锅水开后大火蒸约
10分钟左右后取出;
2、把酱油、白糖、甜味红酒倒入锅中加热,熬成侬稠的酱汁后备用;
3、将烤盘上预先铺垫好铝箔纸后均匀码入两面刷上酱汁的鳗鱼段,移入烤箱以200oc烤
5分钟左右取出,再次均匀的涂抹酱汁后继续烤5分钟后取出,盛入盘中,撒上熟芝
麻即可。
操作注意:
鳗鱼的肉质鲜嫩,营养丰富,有“水中人参”的美誉,购买时应选择颜色藏青,肉
质坚硬,尾部完整的较为新鲜。
说明:补充资料仅用于学习参考,请勿用于其它任何用途。