1) four flavored lobster
四味龙虾
3) lobster
[英]['lɔbstə(r)] [美]['lɑbstɚ]
龙虾
1.
Study on the condiment with lobster byproducts;
龙虾副产品生产调味品的初步研究
2.
Mcro wave food was exploited with lobster.
用龙虾进行微波食品的开发， 经多次实验， 确定了辣味型和鲜味型微波龙虾制品的配方及工艺参数。
3.
Lobster processsd waste is mainly from the freshwater lobster which is processed the remainder of the lobster head and lobster shell.
龙虾加工废弃物是指淡水龙虾加工过程中的下脚料虾头与虾壳,含有大量的蛋白质等营养成分。
4) Chinese lobster
龙虾
1.
The paper has a report of the comprehensive machining utilization on Chinese lobsterS including the technology process and development utilization of lobster shell, lobster flesh and red pigment.
对龙虾的综合加工利用进行了叙述,包括虾壳、虾肉及红色素的生产工艺流程和开发利用。
2.
Four different methods were adopted to extract Chinese lobster red pigment and its properties were reported.
运用4种方法进行了从龙虾壳中提取龙虾红色素的试验,并研究了龙虾红色素的性质。
5) crawfish
[英]['krɔ:fɪʃ] [美]['krɔ'fɪʃ]
龙虾
1.
Study on extraction of crawfish oil in crawfish waste;
龙虾虾头中虾油提取工艺的研究
2.
Processing of crawfish invariably generates lots of solid waste,the crawfish head is the main by-product in crawfish processing.
龙虾的加工产生大量的废弃物，其中龙虾头是主要的组成部分，含有丰富的甲壳素、蛋白质和油脂等，具有较高的营养价值。
6) lobster
[英]['lɔbstə(r)] [美]['lɑbstɚ]
大螯虾，龙虾
补充资料：四味
【四味】
（名数）台宗所立五时教中，前四教谓之四味。五时中除醍醐味之法华也。
（名数）台宗所立五时教中，前四教谓之四味。五时中除醍醐味之法华也。
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