2) Steamed salt fish and fresh fish
咸鱼蒸鲜鱼
4) fish freshness
鱼肉鲜度
1.
There are different kinds of methods of fish freshness determination, which include sensory evaluation, microbial, physical, chemical and biological sensor method The characteristic of different method is compared and future advancement of fish freshness is elucidate
综述了用于鱼肉鲜度测定的几类不同方法 ,包括感官评价方法、微生物学方法、物理和化学方法和生物传感器方法等 ,并比较了不同测定方法的特点 ,阐明了鱼肉鲜度测定方法的未来发展趋势。
5) fish soy sauce
鱼鲜酱油
1.
Effects of sugar quantity varies on koji cells activities in the fermentation of fish soy sauce;
鱼鲜酱油稀发酵中的糖量变化及其对曲霉活动的影响
6) Houttuynia cordata
鲜鱼腥草
1.
Studies on chemical constituents of phenols in fresh Houttuynia cordata;
鲜鱼腥草酚类化学成分的研究
2.
Study on chemical constituents of flavonoids in fresh herb of Houttuynia cordata;
鲜鱼腥草的黄酮类化合物研究
补充资料：鲜鱼
1.亦作"鱻鱼"。 2.活鱼;新鲜的鱼。
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