1.
Research into the Optimized Cooking Process of Mashed Fish Gelatin
烹饪中鱼肉茸胶制品的优化调配工艺研究
2.
The Mechanism of Modori in Fish Myofibril Protein;
鱼肉肌原纤维凝胶的modori产生机理研究
3.
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
4.
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
5.
Development of Surimi-pork Composite Gel Product and Its Influencing Factors;
鱼肉猪肉复合凝胶制品的开发及其影响因素的研究
6.
a lamb, veal, salmon, etc cutlet
羊肉、 牛肉、 蛙鱼...片.
7.
A clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables.
花色肉冻尤指由肉汁和胶汁做的清的肉冻，可撒上糖粉或装饰物或做成肉类，鱼或蔬菜的形状
8.
"aspic: a clear jelly typically made of stock and gelatin and used as a glaze or garnish or to make a mold of meat, fish, or vegetables."
花色肉冻: 尤指由肉汁和胶汁做的清的肉冻,可撒上糖粉或装饰物或做成肉类,鱼或蔬菜的形状。
9.
Heat 2 tbsps oil in wok, saute the minced pork with minced garlic and ginger until done. Pour in the sauce and bring to the boil.
镬内烧2汤匙油，加入免治猪肉、蒜茸及姜茸，炒透后注入芡汁，烧滚。
10.
Ingredients：50g Minced pork, 1 Eggplant, 2 Thick egg noodle cakes, 1 tsp Chopped garlic, 1 tsp Chopped ginger.
材料：免治猪肉50克、茄子1条、粗面饼2个、蒜茸1茶匙、姜茸1茶匙。
11.
a light creamy dish made from fish or meat and set with gelatin.
清淡的奶油状的菜，由鱼或肉做成，用凝胶使之凝固。
12.
Biochemical characters changes of Weever stored at low temperature
不同冻藏温度下鲈鱼肌肉胶原蛋白生化特性的变化
13.
Study on the effects of enhancing immunity from sika pilose antler capsules
梅花鹿茸胶囊增强免疫力功能的研究
14.
Study on the Effects of Sika Pilose Antler Capsules on Mitigation Fatigue
梅花鹿茸胶囊缓解体力疲劳功能研究
15.
grayish-white flesh of a flatfish.
淡灰白色鱼肉的比目鱼。
16.
lean-fleshed fish similar to cod.
类似鳕鱼的瘦肉型鱼。
17.
flesh of swordfish usually served as steaks.
剑鱼的肉，常用来做鱼片。
18.
fish with reputedly poisonous flesh.
有名的鱼肉有毒的鱼类。