1.
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
2.
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
3.
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
4.
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
5.
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
6.
Effect of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi
亲水胶体对竹荚鱼鱼糜凝胶特性的影响
7.
Effect of Transglutaminase on Gel Properties of Freshwater Fishes;
转谷氨酰胺酶对淡水鱼糜凝胶特性的影响
8.
Effect of tea polyphenol on lipid and protein of freshwater surimi
茶多酚对淡水鱼糜脂类及蛋白质的影响
9.
Main show is blister, debaucjed, desquamate, local acuteness Sao itchs.
主要表现为水疱、糜烂、脱皮，局部有剧烈瘙痒。
10.
Effects of Various Hydrocolloids on Gel Properties of Trachinocephalus myops Surimi
亲水胶体对大头狗母鱼鱼糜凝胶特性的影响(英文)
11.
Effect of endogenous transglutaminase on setting of surimi from freshwater fishes
内源性转谷氨酰胺酶对淡水鱼鱼糜凝胶化的影响
12.
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
13.
He removed the hook, and threw it back into the water. He watched it flash away and disappear.
他脱下了鱼钩，把鱼扔回水中。他看着鱼迅速游走，消失了。
14.
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
15.
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
16.
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
17.
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
18.
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