1) viaziga
干鲟鱼条
2) Acipenser schrenckii
鲟鱼
1.
Evaluation on Nutrition Components in the Skin of Acipenser schrenckii;
施氏鲟鱼皮营养成分的分析及综合评价
2.
The fresh-keeping technology for Acipenser schrenckii fillets by modified a tmosphere packaging combined with ultraviolet radiation
气调包装结合紫外线预处理保鲜施氏鲟鱼片
3.
The contents of nutritive compositions were measured in meat of farmed Acipenser schrenckii.
对人工养殖的施氏鲟鱼鱼肉进行了营养分析,结果表明,施氏鲟鱼肉中粗蛋白含量为19。
3) sturgeon
[英]['stɜ:dʒən] [美]['stɝdʒən]
鲟鱼
1.
Comparation on Activities of Phosphatase and Alexin in the Serum and Tissue of three Kinds of Sturgeons;
三种鲟鱼血清及组织中磷酸酶和补体活性的比较
2.
Purification and characteristics of sturgeon chondroitin sulfate;
鲟鱼硫酸软骨素的纯化及其特性
3.
Comparative study of activating mediums for the cryopreserved sperm of several sturgeons using CASA;
计算机辅助对几种鲟鱼冻精激活液的比较
4) skin of sturgeon
鲟鱼皮
1.
The technology of extracted collagen from the skin of sturgeon is studied in the paper.
对人工养殖的鲟鱼皮胶原蛋白的提取工艺进行详细的探讨如下:采用酸法提取胶原蛋白,对提取胶原蛋白过程中酸的种类、酸的浓度、用量、提取时间和提取温度对胶原蛋白提取率的影响进行详细的研究。
5) sturgeon muscle
鲟鱼肌肉
1.
A high performance liquid chromatography(HPLC) method had been developed to determine halofuginone in sturgeon muscle.
建立了检测鲟鱼肌肉中常山酮残留的高效液相色谱法。
6) sturgeon cartilage
鲟鱼软骨
1.
The melting factors and gelling effects of sturgeon cartilage,properties of melted cartilage and carrageenan complex system and the effect of pH and electrolytes on the system were studied.
研究探讨了鲟鱼软骨的融胶条件及其凝胶效果;在与卡拉胶进行复配时,研究复合体系的凝胶特性及pH值和电解质对其凝胶特性的影响。
补充资料：干烧薯条
干烧薯条
主料：土豆500g。
辅料：肉末50g、青椒30g、红椒30g、青蒜30g、豆瓣酱、红油
做法：1：净土豆切半厘米见方的长条（麦当劳薯条标准即可）。辅料：切末。
2：坐锅、上油、五成热炸土豆条，金黄色即好，出勺留底油煸干肉末、下入豆瓣酱、小料（即：葱、姜、蒜）、料酒、酱油、少许醋、汤（与菜量一样）、盐、味精、糖、鸡精、亲口尝试一下味道、合适后下入土豆条，烧一会儿、少汁时下入余下辅料、翻锅收汁、下入香油、红油出勺
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