1) dressed fish
去头(鱼)胴体
2) pan-dressed fish
去鳍(鱼)胴体
3) boned-out carcass
去骨胴体
4) headed with bone
去头鱼
5) fish decapitation machine
去鱼头机
6) carcasses
[英]['kɑ:kəs] [美]['kɑrkəs]
胴体
1.
The temperature of animal carcasses is usually 37℃ after post-mortem.
畜禽刚屠宰后的温度一般在37℃,为降低胴体温度以保证肉的食用品质,必须使胴体冷却。
2.
Twenty-four crossbreeds were slaughtered,carcasses were randomly assigned to three treatment groups:conventionally chilling(04 ℃ for 24 h,air velocity 2.
24头杂交猪常规屠宰后将胴体随机分成3组(每组8头),分别采用常规冷却24 h(0~4℃,风速2。
3.
The chemical composition of the carcasses of broilers from two chinese native strains of meat-type chickens,Beijing Fatty Chickens and Shiqi Yellow-feather Chickens was studied.
对北京油鸡和北京石歧黄羽肉鸡的胴体组成和化学成分进行了测定。
补充资料：红枣煲大鱼鱼头
材料：红枣10粒、当归、白芷、天麻各适量，生姜六片、大鱼鱼头一个。
做法：水滚后转慢火煲个半小时
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