1) frozen fish ball
冻鱼丸
2) fish-ball
鱼丸
1.
Effect of ozone on the quality of fish-ball made from silver carp
臭氧对鲢鱼鱼丸品质的影响
2.
Results showed that higher CO2 concentration can inhibit microbial growth, decrease TVB-N value and extend shelf life of fish-ball effectively , whi.
为研究气体比例对冰温气调贮藏鱼丸品质的影响,用100%N2、50%CO2+50%N2、75%CO2+25%N2、100%CO2气调和常规方法包装鱼丸,于冰温(-1±0。
3.
The present work aimed to evaluate the ability of near infrared spectroscopy(NIRS) in predicting the springiness of fish-balls.
本实验探讨利用近红外光谱分析技术(NIRS)测定鱼丸弹性的可能性,并建立数学模型。
3) fish ball
鱼丸
1.
Chitosan was added to fish ball made from silver carp(Hypophthalmichthys molitrix),and the effects on preser-vation quality were determined by biochemical(pH,total volatile basic nitrogen,thiobarbituric acid,peroxide value) and microbiological(total bacterial count) determinations during storage at 4°C.
将壳聚糖应用于白鲢鱼糜制品的保鲜,通过对白鲢鱼丸货架期的pH值、挥发性盐基总氮、TBA值、过氧化值以及菌落总数的测定,研究了壳聚糖对鱼丸货架期品质的影响。
2.
15% ,time of suwari 30 minute under Which apply to production of fish ball,the gel-strength of fish ball increase evidently.
15％的 TG-AK酶制剂,30℃时凝胶化 30分钟凝胶强度增强效果最好,此方案应用于鱼丸的生产,产品的凝胶强度弹性明显增强。
4) Fish balls
鱼丸
1.
Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;
加工条件、淀粉、食用胶对鱼丸凝胶强度和耐折度的影响
5) Collichthys Fish-ball
梅鱼鱼丸
1.
Studies on The Effects of Tea Polyphenols on The Preservation of Collichthys Fish-ball
茶多酚对梅鱼鱼丸保鲜效果的研究
6) fish gel
鱼冻
1.
Manufacture of fish gel from freshwater fish byproducts;
以淡水鱼加工副产物制备鱼冻的工艺及配方研究
补充资料：鱼丸
1.食品。将鱼肉剁成碎末，加上佐料而制成的丸状物。
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