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1.
Effect of Yam Addition Amount on Quality of Chub Meat Paste
山药添加量对鲢鱼鱼糜制品品质的影响
2.
Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp
谷朊粉对白鲢鱼鱼糜制品凝胶特性的影响
3.
Studies on Key Technology of Silver Carp Surimi Products Processing and Hydrolysis of Siver Carp Viscera by Proteinase;
白鲢鱼糜制品加工关键工艺及酶解白鲢鱼内脏的研究
4.
Removing the Off-flavor of Silver Carp and the Preparation of Low Salt Surimi
白鲢鱼脱腥及其低盐鱼糜制备的研究
5.
Numerical simulation of seawater cooling during surimi dehydration
海水冷却条件对鱼糜脱水温升抑制的数值模拟
6.
Study on the Myofibril-Bound Seriner Protease of Modori and Its Inhibition in Big-Head Fish Surimi Production;
引起鳙鱼鱼糜凝胶劣化的丝氨酸蛋白酶及其抑制研究
7.
Studies on Preparation of Protease Inhibitors and Their Application in Gel Weakening Inhibition of Alaska Pollock Surimi;
蛋白酶抑制剂的制备及其抑制狭鳕鱼糜凝胶劣化的研究
8.
light-salted fish
淡[轻]盐鱼(制品)
9.
The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products
斩拌条件和添加成分对肉糜类制品质量的影响
10.
Research of Control Subsystem for Minced Freshwater-Fish Product-Line Based on CAN Fieldbus;
基于CAN总线淡水鱼糜加工生产线控制子系统的研究
11.
Processing Characteristics of Common Carp, Grass Carp, Silver Carp and Bighead Carp for Manufacturing Frozen Surimi;
鲤、草、鲢、鳙加工冷冻生鱼糜的特性研究
12.
Study on the Fermented Freshwater Fishes Surimi and Its Gel Formation Mechinism;
淡水鱼糜发酵及其凝胶形成机理研究
13.
Research on changes of the volatile compounds of grass carp surimi in the washing process
漂洗过程中草鱼鱼糜挥发性成分变化的研究
14.
Effects of Ultra-High Pressure(UHP) and Heat Treatments on the Gel Properties of Collichthys lucidus Surimi
超高压和热处理对梅鱼鱼糜凝胶特性的影响
15.
Effect of Potch and Oxidant on Gelling Property of Minced Tilapia Fish
漂洗和氧化剂对罗非鱼鱼糜凝胶性能的影响
16.
Comparison of Degreasing Methods for Fatty Red Fish Surimi
多脂红身鱼鱼糜脱脂方法的对比实验研究
17.
Effect of rinsing with different kind of calcium ion solution on the gel properties of horse-mackerel surimi
钙盐溶液漂洗对竹荚鱼鱼糜凝胶特性的影响
18.
Effect of Various Kinds and Amounts of Hydrocolloid on Rheological Properties of Horse Mackerel Surimi
亲水胶体对竹荚鱼鱼糜流变特性的影响