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小龙虾
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  crayfish
    Study on the Comprehensive Utilization of Freshwater Crayfish
    淡水小龙虾的综合利用
短句来源
    Modeling the Sterilization of Staphylococcus aureus in Crayfish. Germ Falls by UHP
    淡水小龙虾中金黄色葡萄球菌超高压杀菌模型建立
短句来源
    We used the ultra high pressure (UHP) to process the crayfish,recurring to the Box- Behnken experiment method to design and investigating the effect of the UHP cooperated with different temperature and time on the deadly ratio of Staphylococcus aureus,the model of which sterilized by UHP was built,the authors chose SPSS to analyze the experimental data,the relative coefficient of actual value to the predicted is 0.9912.
    本文选用超高压技术对淡水小龙虾进行杀菌处理。 借助于Box-Behnken试验设计方法,考察了不同温度和保压时间协同超高压对金黄色葡萄球菌的作用效果,建立了金黄色葡萄球菌超高压杀菌模型,并利用SPSS对数据进行相关性分析、验证,得到实测值与预测值的相关系数为0.9912。
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  “小龙虾”译为未确定词的双语例句
    Study on risk management measures of biological hazards existing in exported crawfish products
    出口淡水小龙虾产品生物危害风险管理措施研究
短句来源
    Steam Boiling is the Effective Method in Controlling Microorganism in Frozen Boiled Crawfish
    蒸煮是控制冻煮小龙虾微生物的有效方法
短句来源
    Risk Analysis Study of Exported Crawfish Products
    出口淡水小龙虾产品风险分析研究
短句来源
    In order to provide scientific basis for inspection of exported crawfish, the author, according to risk analysis principle of WHO/CAC, collects and analyzes the data of exported crawfish products inspection and the Residue Monitoring Plan on Animal and Animal Originated Foods of China to conduct a risk assessment on biological and chemical hazard of exported crawfish products.
    为了给淡水小龙虾出口检验工作提供科学的依据,作者运用世界卫生组织和食品卫生法典组织(WHO/CAC)的风险分析原理,收集和分析出口小龙虾检验相关数据和国家出口动物源性食品残留监控数据,对出口淡水小龙虾产品进行了生物危害和化学危害的风险评估,得出以下结果:
短句来源
    At the aspect of chemical hazard, low dose of Chloramphenicol residue still exists in crawfish, and Chloramphenicol residue can cause consumer aplastic anemia , which have turned into one of the critical factors that stand in the way of the international trade in crawfish.
    在化学危害方面,小龙虾中低剂量的氯霉素残留依然存在,低剂量的残留能引起人的再生障碍性贫血,氯霉素问题已经成为制约淡水小龙虾出口的重要因素之一;
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  crayfish
New Approaches to Exploitation and Conservation of Crayfish Populations
      
The historical analysis of shellfishing for crayfish in Belarus demonstrates the inefficiency of the existing measures for their protection.
      
The proposed approaches to the conservation and propagation of crayfish are based on intensification of the shellfishery connected with the necessity of taking measures to promote crayfish dispersal.
      
In experiments performed in aquariums, the daily consumption of Chara vulgaris alga by crayfish (Astacus astacus L.) has been determined.
      
The density of the crayfish population and the biomass of higher aquatic vegetation in the lake have been determined in field studies.
      
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Mechanism of the enzymolysis of muscle proteins from Harengula Zunasi Bleeker by compound enzyme that obtainedfrom mixture with papain and flavorease was studied. The optimum conditions of compound enzyme for enzymolysis muscle proteinare at enzyme consistency 7.5×103IU/g protein, temperature 45℃, pH6.5 and substrate consistency 5.5g protein % throughorthogonal trial with the constant time of 2 h. Under the optimum conditions, there are 3 linear relationship models expressed asDH%=0.026×[hydrolysis time]+8.85...

Mechanism of the enzymolysis of muscle proteins from Harengula Zunasi Bleeker by compound enzyme that obtainedfrom mixture with papain and flavorease was studied. The optimum conditions of compound enzyme for enzymolysis muscle proteinare at enzyme consistency 7.5×103IU/g protein, temperature 45℃, pH6.5 and substrate consistency 5.5g protein % throughorthogonal trial with the constant time of 2 h. Under the optimum conditions, there are 3 linear relationship models expressed asDH%=0.026×[hydrolysis time]+8.85 (r=0.98), TFAA (total free amino acids of hydrolysate) =0.16×[hydrolysis time]+38.76(r=0.99) and MLPL(mean length of peptide linkage of hydrolysate)=-0.019×[hydrolysis time]+10.79(r=-0.96).The analysisof free amino acids revealed that compound enzyme has the strongest hydrolysis specificity toward the peptide linkages suppliedby cysteine and phenylalanine+tyrosine and the lowest hydrolysis specificity toward the peptide bonds supplied by tryptophane,proline, asparaginic acid, serine, glycine and glutamic acid. Meanwhile, the amino acids arriving at maximum hydrolyzing capac-ity before 210 min may have participated in the forming of the new peptide bonds at certain extent after arriving at themselvesmaximum hydrolyzing capacity. The determining of nitrogen content revealed that there is significant difference of the moleculesize of nitrogenous compositions among centrifugal hydrolysates, 0.45 μm hydrolysates and 0.22 μm hydrolysates at sametime of a range from 30 to 210 min because their nitrogen content has significant difference. The determining of molecularweight revealed that there is no significant difference in mean of relative molecular weight of all centrifugal hydrolasates and therelative molecular weight being from 300 to 1200 is covered 66% to 78% of total of the molecule number in centrifugal hydroly-sates. It is possible to give fundament and recommendations for the all-around utilization of Harengula Zunasi due to this work.

本文研究了海水鱼青鳞鱼(Harengula Zunasi Bleeker)肌肉蛋白由木瓜蛋白酶和风味酶复合而成的复合酶水解机制。当水解时间固定为120min时,采用正交试验法优选得到复合酶水解的适宜条件为酶浓度为7.5×103IU/g蛋白质、温度为45℃、pH6.5和底物浓度为5.5g蛋白质%。在此适宜的水解条件下,蛋白质水解度与水解时间的关系曲线类似于已公开发表的沙丁鱼、小龙虾、鲱鱼及鲑鱼的酶水解曲线;在30~210min的水解时间内,水解机理可以用三个线性方程式来描述:DH%=0.026×水解时间+8.85 (r=0.98)、产物游离氨基酸总量TFAA =0.16×水解时间+38.76 (r=0.99)和产物平均链长MLPL=-0.019×水解时间+10.79 (r=-0.96)。产物游离氨基酸分析结果揭示了复合酶对胱氨酸、苯丙氨酸和酪氨酸结合的肽键有最高特异性,而对色氨酸、脯氨酸、天门冬氨酸、丝氨酸、甘氨酸和谷氨酸有最低特异性; 同时,在210min之前达到最大水解力(HC)的游离氨基酸或多或少又参与了新的肽键的形成,揭示复合酶对青鳞鱼肌肉蛋白质不仅具有水解作用而且还有合成作用。水解产物含氮...

本文研究了海水鱼青鳞鱼(Harengula Zunasi Bleeker)肌肉蛋白由木瓜蛋白酶和风味酶复合而成的复合酶水解机制。当水解时间固定为120min时,采用正交试验法优选得到复合酶水解的适宜条件为酶浓度为7.5×103IU/g蛋白质、温度为45℃、pH6.5和底物浓度为5.5g蛋白质%。在此适宜的水解条件下,蛋白质水解度与水解时间的关系曲线类似于已公开发表的沙丁鱼、小龙虾、鲱鱼及鲑鱼的酶水解曲线;在30~210min的水解时间内,水解机理可以用三个线性方程式来描述:DH%=0.026×水解时间+8.85 (r=0.98)、产物游离氨基酸总量TFAA =0.16×水解时间+38.76 (r=0.99)和产物平均链长MLPL=-0.019×水解时间+10.79 (r=-0.96)。产物游离氨基酸分析结果揭示了复合酶对胱氨酸、苯丙氨酸和酪氨酸结合的肽键有最高特异性,而对色氨酸、脯氨酸、天门冬氨酸、丝氨酸、甘氨酸和谷氨酸有最低特异性; 同时,在210min之前达到最大水解力(HC)的游离氨基酸或多或少又参与了新的肽键的形成,揭示复合酶对青鳞鱼肌肉蛋白质不仅具有水解作用而且还有合成作用。水解产物含氮量分析表明复合酶水解产物经离心、0.45 μm和0.22 μm微孔过滤所得到的三种类型的水解产物的含氮化合物在分子大小方面有一定的差异。分子量分析表明在30~210min的酶水解产物经离心

In view of marked biological hazards existing in exported crawfish products, risk management measures were put forward and evaluated in many ways. Establishing and implementing HACCP system on the basis of synthetically using above-mentioned risk management measures is also suggested.

针对出口淡水小龙虾产品存在的生物显著危害,从多方面对风险管理措施进行了评价研究,并提出了在综合运用各种风险管理措施的基础上建立和运行HACCP体系的建议。

The process flow of frozen boiled crawfish,the genera of microorganism and its heat resistance and pathogenicity were analyzed in this article.The results showed that boiling was an effective method in controlling the microorganism in crawfish.The factors influenced steam boiling were processing amount,processing season and size of the crawfish.

分析了出口冻煮小龙虾的生产工艺、控制微生物的种类及其相应的耐热性和致病隐患等方面,得出蒸煮是控制小龙虾生产加工过程中微生物的有效方法,并且得出影响蒸煮的因素有蒸煮数量、加工季节和虾体大小。

 
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