2) red caviar
腌鲑鱼卵
3) Salmon
[英]['sæmən] [美]['sæmən]
鲑鱼
1.
Determination of Salmon Calcitonin and Its Analogs by Mass Spectrometry;
质谱法测定鲑鱼降钙素及其类似物
2.
Evaluation of antihypertensive effects of salmon protein hydrolysates;
鲑鱼蛋白水解产物降压作用的研究
3.
Capillary gas chromatography determination of PCB residue in the Salmon;
毛细管气相色谱法测定鲑鱼中多氯联苯残留量
4) Salted fish
腌鱼
1.
Nutritional components of the salted fish from southeast of Guizhou were analyzed and evaluated,including general nutrients,minerals and trace elements,amino acid compositions,fatty acid compositions,nitrite and heavy metals content.
对贵州黔东南腌鱼的营养成分进行了分析和评价,主要对其一般营养成分、矿物质与微量元素、氨基酸组成、脂肪酸组成及亚硝酸盐和重金属含量进行了检测和营养学评价。
2.
However, owing to the high salt content and the discommodiousness in consume of traditonal salted fish, many reseaches have been carried out to improve this traditional products for years.
腌鱼是深受我国人民喜爱的传统水产制品。
5) Cured fish
腌鱼
1.
Application of uniform design in optimization cured fish technology;
均匀试验设计在腌鱼工艺优化中的应用
2.
The relativity analysis between main composition with flavor quality of cured fish
腌鱼制品主要成分与风味品质相关性分析
3.
The paper has set up quality kinetics model of cured fish by determination the TVBN,TVC,pH,at 5℃,15℃,25℃ of light salting eel in different times,therefore we can forecast the shelf-life using Arrhenius equation.
对淡腌鳗鱼在5、15、25℃下,不同时间的挥发性盐基氮(TVBN),活菌总数(TVC)以及可滴定酸度等进行监控,建立腌鱼品质变化的动力学模型从而利用Arrhenius方程预测淡腌鳗鱼的货架寿命。
6) kipper
[英]['kɪpə(r)] [美]['kɪpɚ]
腌鱼
1.
Determination of Nitrate in Dong nationality traditional kipper
黔东南侗族传统食品腌鱼中亚硝酸盐含量变化研究
补充资料：鲑鱼
1.鳜鱼。
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