1) low-value fish
低值鱼
1.
This paper introduces the effects on the gel capability of the fish-gruel from the low-value fish such as Scads, by the fresh degree of fish-materials, bleaching, pestling, heating-modes,and adding amylums etc.
本文介绍影响蓝圆鲹等低值鱼鱼糜的凝胶性能的几种因素,如原料鲜度、漂洗、斩拌,加热方式和添加淀粉等。
2.
The development and research on fish protein Produced from low-value fish and waste disposal of fishery products were introduced.
就有关低值鱼及水产加工废弃物中鱼蛋白的开发研究及应用情况做系列介绍 ,本文就低值鱼蛋白主要利用形式即鱼粉进行了分析和讨
3.
Some factors including the freshness of fish, washing, pestling, heating-modes, and adding amylums etc, affect the gelation properties of the minced fish productions of low-value fish such as Scads.
影响蓝圆鲹等低值鱼鱼糜弹性的主要因素有:原料鲜度、漂洗、斩拌、加热方式和添加淀粉等。
2) low-cost fish
低值鱼
1.
Optimization of the formula of nutritional complex made from wheat germ and low-cost fish;
以麦胚和低值鱼为主要原料的膨化复合营养粉配方优化
2.
Nutritional complex was produced using wheat germ and low-cost fish as raw materials and the extrusion technology was optimized.
以麦胚和低值鱼为主要原料,利用挤压膨化加工技术开发复合营养粉,采用二次回归旋转组合设计及响应面分析对生产工艺进行优化:挤压温度155~160℃,水分含量18%~20%,淀粉添加量30%~33%,螺杆转速150~160 r/min。
3) low-valued fish
低值鱼
1.
Study on different flavor synthesis by maillard reaction from low-valued fish hydrolysates;
利用低值鱼制备不同香型热反应香精的研究
4) low value fish
低值鱼
1.
Research and development of deodorization and calcium-enriched low value fish sauce;
脱腥富钙低值鱼鱼酱的研制
2.
The fish gruel products made from low value fish,such as scads.
给出以蓝圆等低值鱼为原料加工制作其鱼糜制品鱼柳丝的加工方法,原料鱼肉经两次碱盐水分段漂洗,再经低温斩拌、调味、定型和烘烤等工序,制成美味可口的鱼柳丝。
5) trash fish
低值鱼
1.
Study on antisepsis of trash fish during the enzymatic hydrolysis
低值鱼深度酶解过程中的防腐研究
6) low value rough fish
低值杂鱼
补充资料：低值选择器
分子式：
CAS号：
性质： 对两个(或更多个)输入信号进行选择，取低值信号作为输出的信号选择器。
CAS号：
性质： 对两个(或更多个)输入信号进行选择，取低值信号作为输出的信号选择器。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条