1.
Physicochemical Changes of After-ripening of Enzymatic Hydrolysis Fish Sauce with Anchovy and Tilapia
罗非鱼和鳀鱼酶解鱼露后熟阶段理化变化研究
2.
Age Determination and Growth Characteristics of the Anchovy in the Yellow Sea;
黄海鳀鱼的年龄鉴定与生长特征研究
3.
Modeling Study on the Target Strength of Anchovy (Engraulis Japonicus);
鳀鱼（Engraulis japonicus）目标强度的模型法研究
4.
Clinical Research of lrrigation Choice in Anchovy Poisoning
鳀鱼中毒病人皮肤清洗液选择的临床研究
5.
Study on Individual-based Model of Anchovy Population Dynamics in the Huanghai Sea and Bohai Sea;
基于个体发育的黄渤海鳀鱼种群动态模型研究
6.
Population Dynamic Characteristics and Sustainable Utilization of the Anchovy Stock in the Yellow Sea;
黄海鳀鱼种群动力学特征及其资源可持续利用
7.
Ecology of Benthic Meiofauna in the Spawning Ground of Anchovy in the Southern Yellow Sea, China;
南黄海鳀鱼产卵场小型底栖动物生态学研究
8.
Genetic Diversity Studies in Natural Populations of Engraulis Japonicus of Dong Hai and Yellow Sea;
我国东黄海鳀鱼自然群体的遗传多样性研究
9.
Relationships between trace metal concentrations and body size of Japanese anchovy(Engraulis japonicus) in Yellow Sea
黄海鳀鱼中痕量金属浓度与体长的关系
10.
Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane
陶瓷膜微滤鳀鱼蒸煮液的工艺条件研究
11.
Studies on Anchovy Endogenous Proteases and Biochemical Characterizations during the Production of Fish Sauce Made from Low-valued Fish;
鳀鱼内源蛋白酶及低值鱼制备鱼酱油过程中生化特性研究
12.
Function of thermocline for vertical distribution of anchovy eggs in the spawning ground of the southern waters to Shandong Peninsula
山东半岛南部产卵场温跃层对鳀鱼鱼卵垂直分布的作用
13.
Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design
二次回归正交旋转组合设计在鳀鱼蒸煮液酶解工艺中的应用研究
14.
Amino acid changes in the Calanus sinicus to Engraulis japonicus body of the key species food chain in the Yellow Sea and East China Sea
黄东海关键种食物链中中华哲水蚤到鳀鱼体内氨基酸含量变化的研究
15.
A small, herringlike marine fish of the family Engraulidae, especially the European fish(Engraulis encrasicholus), widely used in appetizers and various dishes.
鳀类似鲱鱼的海洋鳀科小鱼，尤其指欧洲鱼（欧洲鳀）多用作开胃菜和各种菜
16.
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
17.
Study of Genetic Diversity in Spanish Mackele (Scomberomorus Niphonius) and Anchovy (Engraulis Japanicus);
蓝点马鲛和日本鳀的遗传多样性研究
18.
Developments on fisheries management in Peru: The new individual vessel quota system for the anchoveta fishery
秘鲁鳀渔业个别渔船配额制度管理模式