1) pan-dressed fish
去鳍(鱼)胴体
2) dressed fish
去头(鱼)胴体
3) boned-out carcass
去骨胴体
4) fin
[英][fɪn] [美][fɪn]
鱼鳍
1.
Evaluation on nutritive compositions of Aclpenser Schrenckii fin;
施氏鲟鱼鳍营养成分的分析
2.
In this article,the effects on hydrolysis of the fin in Acipenseridae sturgeon by three kinds of enzymes were studied.
本试验对比研究3种蛋白酶水解鲟鱼鱼鳍的效果。
5) carcasses
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
The temperature of animal carcasses is usually 37℃ after post-mortem.
畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却。
2.
Twenty-four crossbreeds were slaughtered,carcasses were randomly assigned to three treatment groups:conventionally chilling(04 ℃ for 24 h,air velocity 2.
24头杂交猪常规屠宰后将胴体随机分成3组(每组8头),分别采用常规冷却24 h(0~4℃,风速2。
3.
The chemical composition of the carcasses of broilers from two chinese native strains of meat-type chickens,Beijing Fatty Chickens and Shiqi Yellow-feather Chickens was studied.
对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。
6) carcass
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
Study on characteristic properties distribution of pig carcass in China;
中国商品猪胴体性状分布研究
2.
Effects of Ob gene on meat quality and carcass traits in Songliaohei pig;
Ob基因对松辽黑猪肉质和胴体性状的影响
3.
Amino acid profiles of carcass and feather in broiler chickens;
肉仔鸡胴体和羽毛蛋白的氨基酸组成模式
