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1)  Sardinella zunasi
青鳞小沙丁鱼
1.
Five meristic characters and fifteen morphological characteristics were measured and the data were analyzed by the principle component analysis method,multivariate analysis method and one-way ANOVA to study the morphological variations among four populations of Sardinella zunasi(125 individuals) collected from Qingdao,Zhoushan,Aichi and Kagawa.
运用主成分分析、多变量解析和单因子方差分析方法对青岛、舟山以及日本爱知、香川4个群体的青鳞小沙丁鱼Sardinella zunasi(125尾)5个分节特征和15个量度特征进行了比较分析。
2.
Based on sequences of partial cytochrome b gene,a phylogenetic tree by NJ method indicated that the Sardinella zunasi and S.
对小沙丁鱼属中的青鳞小沙丁鱼、裘氏小沙丁鱼、金色小沙丁鱼、天立体小沙丁鱼线粒体细胞色素b基因部分序列(402 bp)进行测定,并比较分析了种间的序列差异。
2)  Sardinella species
小沙丁鱼
3)  herrings; shad; sardines; etc..
青鱼;西鲱;沙丁鱼;等。
4)  Harengula zunasi B
青鳞鱼
1.
Study on hydrolysis dynamics model of protein from Harengula zunasi B. by papain;
青鳞鱼蛋白木瓜蛋白酶控制水解动力学模型的研究
2.
Study on compound fruit-flavoured yoghurt containing hydrolyzed protein from Harengula Zunasi B.;
青鳞鱼水解蛋白复合果味酸奶的研制
3.
Edible Nutritional Value and Application of Fish Bone Meal From Harengula Zunasi B.;
青鳞鱼骨粉的食用营养价值及应用研究
5)  Harengula zunasi Bleeker
青鳞鱼
1.
In this paper, studies on functionality of hydrolysate by using controlled complicated enzyme hydrolysis of Harengula zunasi Bleeker proteins.
研究了青鳞鱼蛋白复合酶控制水解产物的功能特性。
2.
Conditions of the enzymolysis of muscle proteins by flavorease from Harengula zunasi Bleeker were studied.
对青鳞鱼肌肉蛋白质风味酶的水解条件及产物进行了详细研究。
6)  Harengula zunasi
青鳞鱼
1.
Hydrolysis Dynamics Model of Protein from Harengula zunasi by Compound Enzymes;
青鳞鱼蛋白复合酶控制水解动力学模型的研究
2.
Processing of fish protein concentrate from Harengula zunasi;
青鳞鱼浓缩鱼蛋白制取技术的研究
3.
The new technology of multi enzymolysis method in fermented fish sauce production from Harengula zunasi's offal, being defined as protein enzymolysis with flavorase after alkaline and neutral protease was established on the basis of orthogonality trials to select the best hydrolysis conditions to offal with alkaline and neutral protease.
应用正交试验优选了碱性蛋白酶和中性蛋白酶对青鳞鱼下脚料 (鱼头、鱼骨、内脏、鱼皮等 )的水解条件 ,在此基础上 ,同时用碱性蛋白酶和中性蛋白酶 ,再用风味酶对青鳞鱼下脚料蛋白质进行水解 ,确定了以多酶法生产鱼露的新工艺。
补充资料:沙丁鱼罐头
沙丁鱼罐头
沙丁鱼罐头

沙丁鱼罐头,一种用沙丁鱼和番茄酱做成的罐装食品。通常罐头中装的是两条沙丁鱼的身体部分,显得很拥挤。所以英语中也产生了一句成语:“it was papked like sardines”——塞得像沙丁鱼罐头一样,拥挤不堪。这也是军队中的常见食品之一。

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