1.
Study on the New Technology of Using Twin-Screw Extruder to Produce Textured Fish;
双螺杆挤压重组鱼肉加工新技术研究
2.
Effects of High Quantity Starch on Elastisity and Whiteness of Recombined Product from Fish Flesh
高淀粉含量对鱼肉重组制品弹性和白度的影响
3.
A Comparative Study of the Component of Delspray in Fish and Fish Bones;
鱼肉、鱼骨中脂肪酸组成的比较研究
4.
Analysis on fatty acid composition in muscle of fry,male and female parent fishes (Pelteobagrus vachelli)
江黄颡鱼鱼苗与雌雄亲鱼肌肉脂肪酸组成分析
5.
Variation of Fatty Acid Composition in the Muscle of Female Pelteobagrus fiulvidraco Pre or Post Spawning during Reproduction Stage
野生黄颡鱼雌鱼产卵前后肌肉脂肪酸的组成
6.
Isolation of Histamine Forming Bacteria from Mackerel Fish and Analysis of the Physiological and Biochemical Characteristics
鲭鱼鱼肉中组胺菌的分离及其理化性质分析
7.
Studies on Texturization of Fish Protein and Its Applications
鱼肉蛋白质组织化方法的研究与应用
8.
ANALYSIS OF THE NUTRITIONAL COMPOSITION OF SIX KINDS OF COLD-WATER FISHES
六种冷水鱼肌肉营养组成分析与评价
9.
highly valued lean flesh of marine or freshwater mullet.
海水或淡水鲱鱼的非常贵重的瘦肉。
10.
a lamb, veal, salmon, etc cutlet
羊肉、 牛肉、 蛙鱼...片.
11.
Comparison of fatty acid composition in muscle and egg of Pelteobagrus fiulvidraco and Mystus macropterus
黄颡鱼和大鳍鱯肌肉及鱼卵中脂肪酸组成的比较
12.
a utensil of parallel metal bars; used to grill fish or meat.
两块平行的金属横板组成的器具；用来烤鱼或肉。
13.
Isolation of Histamine Forming Bacteria from Tuna Fish and the Analysis of the Physiological and Biochemical Characteristics
金枪鱼肉中组胺菌的分离及其理化性质分析
14.
Comparative Study on the Muscle Composition of Lake Anchovy (Coilia Eetenes taihuensis) in Different Growth Stages
湖鲚不同生长阶段鱼体肌肉组成的比较研究
15.
Histologic comparative study of muscles of several commercial fishes in coastal waters of the southeast China seas
东南沿海几种经济鱼类肌肉组织学比较研究
16.
Effects of Incinerating Temperatures on Assaying Heavy Metal Elements in Fish
灰化温度对测定鱼肉中重金属含量的影响
17.
grayish-white flesh of a flatfish.
淡灰白色鱼肉的比目鱼。
18.
lean-fleshed fish similar to cod.
类似鳕鱼的瘦肉型鱼。