1) pueraria lobata ow hi dace
粉葛鲮鱼
1.
Research on pueraria lobata ow hi dace instant noodle seasoning;
广式特色营养风味——粉葛鲮鱼方便面调味料的研究
2) mud carp
鲮鱼
1.
The heat distortion of mud carp muscles under respective heating conditions of 75 ℃,85 ℃ and 95 ℃ were studied.
研究了鲮鱼肌肉组织在75,85,95℃加热条件下受热变形的情况。
2.
The genetic differential research on mud carp (Cirrhinamolitorella) is reported 58 mud carp samples are obtained from different parts of Pearl River Valley.
利用随机扩增多态性ＤＮＡ技术开展了珠江流域不同江段鲮鱼（Ｃｉｒｒｈｉｎａ ｍｏｌｉｔｏｒｅｌｌａ）遗传差性研究，２３个１０ｂｐ的引物随机扩增５８尾鲮鱼得到９８个片断，多态性ＤＮＡ片断为３５个，总的多态百分率为３５。
3.
In this paper,We microinjected carp DNA into mud carp(Cirrhina molitorella)fertilized eggs,and then established the experimental mud carp.
用常规显微注射法将鲤鱼总ＤＮＡ注入鲮鱼受精卵，并将受精卵培育成鱼种。
3) Cirrhinus molitorella
鲮鱼
1.
Study on Heat Denaturation of Cirrhinus molitorella Muscles;
鲮鱼肌肉热变性特点的研究
2.
Methods for Increasing the Elasticity of Cirrhinus molitorella Surimi;
提高鲮鱼鱼糜弹性的方法
3.
DEVELOPMENT OF THE PHARYNGEAL TEETH IN THE CHINESE LABEONINE FISH Cirrhinus molitorella;
中国野鲮亚科鱼类——鲮鱼咽齿发育的研究
4) cirrhina molitorella bone
鲮鱼排
1.
We made primary research about the effect when the cirrhina molitorella bone was transformed to active calcium under condition of the optimum technology,compound condition,activation time and activation temperature,different acid concentration,about different methods for extracting active calcium and test of some ingredient of active calcium.
以鲮鱼加工废弃物—鲮鱼排为原料,对脱脂鲮鱼骨制备的最佳工艺条件,脱脂骨粉在不同的活化温度、乳酸浓度、活化时间等条件下转化成活性钙的效果,不同方法提取活性钙含量以及检验活性钙的有关成分进行了初步探讨。
5) dace head
鲮鱼头
1.
This paper is about the comparative research of hydrolysis condition of different protease to the protein and extraction dace oil in the wastes dace head from produced dace.
本工艺研究了用酶水解法提取鲮鱼加工下脚料鱼头中蛋白质与鱼油的最佳条件：使用复合风味蛋白酶水解，温度50℃，时间7小时，pH60，酶与底物浓度比15g／Kg，底物浓度45％，其氨基氮生成率为305％；同时提出采用酶法综合利用下脚料鲮鱼头的加工工艺路线。
6) dace in oil
油浸鲮鱼
补充资料：鲮鱼青笋
原料：
青笋５００克 豆豉鲮鱼７５克 白糖、生抽、美极鲜、鲜味王、红油各适量
制法：
１青笋去皮洗净，切成骨牌片，装入盘中。
２豆豉鲮鱼剁细，装入碗中，加入白糖、生抽、美极鲜、鲜味王、红油调匀成味汁，淋在盘中青笋上，拌匀即可食用。
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