1.
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
2.
Study on Enzymatic Hydrolysis Optimum Condition of Ctenopharyngodon Idellua Protein
酶法水解草鱼鱼肉蛋白最适条件的研究
3.
Study on Technology of Preparing Oligopeptide from Decapterus maruadsi Protein by Enzymatic Hydrolysis
酶解蓝圆鲹鱼肉蛋白制备小分子肽的工艺研究
4.
A MINI-REVIEW OF STUDIES ON CHANGES OF BIOCHEMICAL CHARACTER OF FISH PROTEIN DURING STORAGE AT LOW TEMPERATURE
鱼肉蛋白在低温贮藏时生化特性变化研究进展
5.
Study of Thermoplastic Extrusion Cooking on Texturing of Fish Protein;
热塑挤压蒸煮技术对鱼肉蛋白质组织化的应用研究
6.
Meat, fish and eggs are sources of protein.
肉、鱼和蛋是蛋白质来源。
7.
Fish, meat and beans contain a lot of protein.
鱼、肉和豆类食品含有大量的蛋白质。
8.
A fish protein hydrolysate was prepared from fish offal, the processing waste of pollock (Theragra chalcogramma), by hydrolysis with proteolytic enzymes.
用蛋白酶水解法从鳕鱼加工废弃物──鳕鱼碎肉中提取水解蛋白。
9.
ENRICHED PROTEIN NO.1-THE BEST REPLACEMENT OF PERUVIAN FISN MEAL
浓缩蛋白1号在肉鸡饲粮中完全替代进口鱼粉
10.
Purification and Characterization of Metalloproteinases from Common Carp Muscle;
鲤鱼肌肉金属蛋白酶的分离纯化与性质分析
11.
BIOCHEMICAL CHARACTERS CHANGES OF BIGHEAD STORED AT LOW TEMPERATURE
鳙鱼肌肉胶原蛋白在低温贮藏中的变化
12.
Gelling Properties of Muscle Proteins in Red Oceanic Squid
北太平洋鱿鱼肌肉蛋白质凝胶特性的研究
13.
grayish-white flesh of a flatfish.
淡灰白色鱼肉的比目鱼。
14.
Current status of dietary fishmeal replacement research for non-carnivorous fish species
非肉食性鱼类饲料中用动植物蛋白源替代鱼粉的研究进展
15.
Comparative determination of proteins in fish flesh and fish scale by indophenol blue spectrophotometry
靛酚蓝分光光度法对鱼肉与鱼鳞中蛋白质含量的比较测定
16.
"Foods that furnish proteins include milk, cheese, lean meat, fish, peas, beans and peanuts. "
供给蛋白质的食物有奶、奶酪、瘦肉、鱼、碗豆、豆类及花生。
17.
Studies on Mechanism of Muscle Protein Denaturation of Several Main Economical Freshwater Fishes During Frozen Storage;
几种主要淡水经济鱼类肌肉蛋白质冻结变性机理的研究
18.
Study on Improvement of Functional Properties of Silver Carp Myofibrillar Proteins by Glycosylation Reaction;
糖基化反应改善鲢鱼肉肌原纤维蛋白功能特性的研究