1) skipjack (tuna)
鲣鱼(金枪鱼)
2) katsuwonus pelamis
鲣鱼
1.
Study on bienzyme method hydrolysis of the head of katsuwonus pelamis;
双酶法水解鲣鱼头的工艺条件探讨
2.
5%;Katsuwonus pelamis was 90% and Thunnas albacares 10% in catch weight,dominant body lengths were 40~60 cm and 100~150 cm respectively.
5%;渔获物中鲣鱼(Katsuwonuspelamis)占90%,优势体长为40～60cm,黄鳍金枪鱼(Thunnasalbacares)占10%左右,优势体长为100～150cm;作业渔场位于5°N～5°S,137°E～178°E;两艘船每月的空网率为9%～64%,每月渔获量在185～940t之间波动,平均有效网次产量不低于20t,最大网次产量为260t。
3) skipjack
[英]['skipdʒæk] [美]['skɪp,dʒæk]
鲣鱼
1.
Review on the biology of skipjack tuna Katsuwonus pelamis
鲣鱼(Katsuwonus pelamis)生物学研究进展
4) tuna oil
金枪鱼鱼油
1.
Study of the thermal oxidation kinetics for tuna oil by differential scanning calorimetry;
差示扫描量热法对金枪鱼鱼油热氧化动力学研究
2.
Polyunsaturated fatty acids were concentrated from mixture fatty acids of tuna oil by silver nitrate complexiation.
以金枪鱼鱼油混合脂肪酸为材料 ,利用硝酸银络合法浓缩其中的多不饱和脂肪酸 (PU FA) ,主要考察了搅拌时间和硝酸银浓度对产品得率和EPA和DHA含量的影响 ,并测定了产品的理化指标和脂肪酸组成。
5) bonito in oil
油浸鲣鱼
6) Tuna
[英]['tju:nə] [美]['tunə]
金枪鱼
1.
Development of Aquatic Products Cold Chain Technology——Tuna Cold Chain Logistics System and Distribution System;
发展中的水产品冷藏链技术——金枪鱼冷链物流体系和配送系统
2.
The nutritive effect of the tuna and its processing development;
金枪鱼的营养功效与开发加工
