1) Braised Weever
溜鲈鱼
2) Lateolabrax japonicus
鲈鱼
1.
Effect of Vinegar Pickling on the Physics and Chemistry Character of Cultured Lateolabrax japonicus;
醋渍处理对养殖鲈鱼理化性质的影响
2.
Response of PAHs exposure in seawater to the lipid peroxidation in Lateolabrax japonicus;
海水中多环芳烃的暴露浓度对鲈鱼体内脂质过氧化程度的影响
3.
Effect of Frozen Storage Temperature on the Changes of Biochemical Properties of Lateolabrax japonicus Muscle Protein;
不同冻藏温度对鲈鱼肌肉蛋白质生化特性的影响
3) Japanese sea bass
鲈鱼
1.
Isolation and purification of somatolactin and its N-terminal amino acid sequence analysis from Japanese sea bass (Lateolabrax japonicus);
鲈鱼生长催乳素的分离纯化与N-末端序列分析
2.
A study on feeding attraction activity of Chinese herbal medicine for Japanese sea bass Lateolabrax japonicus C.;
中草药对鲈鱼诱食活性的研究
3.
The tolerance of seawater fish Japanese sea bass ( Lateolabrax japonicus) and black rockf ish(Sebastodes juscescens)to pH and alkalinity is studied through the experiment of acute toxicity.
本文应用急性毒性试验方法研究了海水鱼类鲈鱼(Lateolabrax japonicus)黑鲪(Sebastodes juscescens)对pH、碱度、二氧化碳体系各分量的耐受性，应用概率单位法求得半致死浓度，并得到了碱度、碳酸根、碳酸氢根等的安全浓度，应用方差分析评价了pH和碱度致毒作用的显著性，探讨了不同pH、碱度范围的主要致死因子。
4) Japanese seabass
鲈鱼
1.
Feeding trials were conducted to investigate the nutritional physiology of several vitamins and the potential of several protein sources as replacement of fish meal for Japanese seabass, Lateolabrax japonicus C.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus C。
2.
Feeding trials were conducted to investigate the nutritional physiology of trace minerals for the Japanese seabass, Lateolabrax japonicus and large yellow croaker, Pseudosciaena crocea R.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus)和大黄鱼(Pseudosciaena crocea R。
3.
Feeding experiments were conducted to investigate the effects of dietary squid visceral ointment (SVO) on the growth and cadmium residues in tissues of Japanese seabass, Lateolabrax japonicus and large yellow croaker, Poseudosciaena crocea.
本文以我国重要的海水养殖鱼类鲈鱼(Lateolabrax japonicus)和大黄鱼(Poseudosciaena crocea)为研究对象，在海水浮式网箱(1。
5) weever
[英]['wi:və] [美]['wivɚ]
鲈鱼
1.
In this paper the purification and antimicrobial activity of the peptide from blue mussel(Mytilus edulis) enzymic hydrolysates are systematically studied, the effect of the peptide on the preservation of strawberry and weever are also investigated.
本论文以紫贻贝Mytilus edulis为原料,系统地研究了酶解液的制备、抗菌肽的分离纯化及其基本性质,并研究了粗分离抗菌肽在草莓保鲜、鲈鱼防腐方面的应用。
6) perch
[英][pɜ:tʃ] [美][pɝtʃ]
鲈鱼
1.
Studies on Pharmacokinetics and Residue of Chloramphenicol in Perch in Vitro;
氯霉素在鲈鱼体内的药代动力学及残留规律的研究
2.
The changes of collagen content in muscle of bighead,perch and crucian carp under -10、-20、-30、-40℃were studied.
研究了鳙鱼、鲈鱼、鲫鱼在-10、-20、-30、-40℃下冻藏时肌肉中胶原蛋白含量的变化。
补充资料：溜鲈鱼
【菜名】 溜鲈鱼
【所属菜系】 韩国
【特点】 味道醇香，鱼肉鲜嫩，配料可口。
【原料】
鲈鱼1条（约1000克），瘦猪肉50克，罐头竹笋50克，松蘑50克，大葱50克，鲜姜25克，胡椒粉1克，鸡汤100毫升，料酒25克，酱油25克，白糖35克，醋35克，湿淀粉15克，豆油75克。
【制作过程】
1、将鲈鱼去鳞和内脏，洗净，去头，脊骨，在鱼身两侧斜剞数刀，放在盘里淋入料酒，放入姜片腌渍入味。 2、再将瘦猪肉去筋膜，洗净；罐头竹笋、水发松蘑摘洗干净，均切成小丁。 3、把腌渍入味的鲈鱼，放上葱段，用旺火蒸5分钟，取出葱段、姜片，滗去汤汁。 4、炒锅烧热，放入豆油，烧热后稍凉，放入猪肉丁、竹笋丁、松蘑丁稍煸炒，加入酱油、糖、鸡汤煮开，用水淀粉勾芡，加醋拌匀。 5、另取一炒勺放火上烧热，放入50克豆油，烧至八成热时，将前一炒锅中的肉菜芡汁倒入炒勺内，急翻几下，出锅，烧在蒸熟的鲈鱼上，撒上胡椒面，即可。
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