1) double-cooked shark's fin
回锅鱼翅
2) Griddle cooked shark's fin
干锅鱼翅
3) potted shark's fin
砂锅鱼翅
4) Shark's fin in casserole
砂锅炖鱼翅
5) shark fin
鱼翅
1.
Nutritional elements, amino acid components and collagen characteristics of shark fins were studied.
主要对鱼翅营养成分、氨基酸组成及胶原蛋白特性进行定性分析。
2.
Changes in rheological properties and structure of shark fins(gel strength,maximum breakage strain,shearing strength and fracture stress) were studied on shark fins heated for various periods(1h,2h,3h,and 4h)by a texture meter.
研究了鱼翅在不同加热时间(1、2、3、4 h)条件下组织构造及其物性学参数(凝胶强度、最大破断应变、剪切应力、破断强度)变化,并测定了胶原蛋白含量。
3.
A method for the determination of hyaluronic acid in shark fin by high performance liquid chromatography (HPLC) is described.
建立了一种测定鲨鱼翅中透明质酸的酶解 高效液相色谱方法。
6) Steam Pot Chicken Wings
汽锅鸡翅
补充资料：鱼翅
1.鱼的鳍。 2.一种名贵海味。是由加工鲨鱼的鳍而得到的软骨条。
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