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|  | | 为了更好的帮助您理解掌握查询词或其译词在地道英语中的实际用法,我们为您准备了出自英文原文的大量英语例句,供您参考。 | |
Present research concentrated on high pressure assisted thawing of fish fillets from commercially important fish species such as ocean perch, saithe and herring.
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Heavy metals in fish fillets showed concentrations rather low except for mercury being higher than others as already described in previous investigations.
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With one exception, phages active against marine strains were obtained only from pier water and fish fillets.
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A total of 180 bacteriophages active against 37 of 55 psychrophilic bacteria (isolated from fish and other sources) were isolated from sea water, sewage, and fish fillets.
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Tetrachlorodibenzo-p-dioxin residue reduction by cooking/processing of fish fillets harvested from the great lakes
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| | To study the effect of candling fish fillets electronically by measuring the voltage output of a photomaltiplier tube produced from diffused light beam impinging upon fish bones with the following Variables:1. two fillet thicknesses, 6.35mm and 12.70mm:2. two equivalent processing belt speeds, 0.1m/s and 0.2m/s;3. three eguivalent belt speeds, for at least one bone of each of four di mensions from one fish;4. four different wavelengths as produced by Colored "Polythane" filme of red,... | | 本试验是用测量光电倍增管输出电压的电子学方法,研究白热光照射带骨鱼块的检骨效果。这些输出电压是在不同的试验条件下漫射光束照射在鱼骨上产生的,其不同的试验条件如下: 1.二种鱼块厚度为6.35亳米和12.70毫米; 2.二种对应的运输机皮带的速度为0.1米/秒和0.2米/秒; 3.从鱼块中挑选出四种不同厚度的鱼骨,即0.254亳米,0.381亳米,0.508亳米,0.635亳米。取其中之一的鱼骨,在三种皮带速度条件下,即0.10米/秒,0.20米/秒,0.40米/秒,重复三次试验; 4.用四种不同波长的光束,即480亳微米,530亳微米,650亳微米和白热光,对四种鱼骨中每一种依次进行试验。 | | 文摘来源 | | Flavor fish fillets of three freshwater fishes——silver carp, carp and crusion carp,were produced.Results showed that the fastest speed of dehydration came from silver carp,followed by crusion carp and carp. The best technological process was : First cut silver carp into fillets (4 cm ×4 cm ×1 cm); salt the fillets by solid salt and then by salt water untile the salt content in fillets reach 2 g/100 g;soak the fillets in condimental juice for 10 min;spray dust ... | | 以鲢鱼、鲤鱼、鲫鱼为原料制作调味鱼片干 ,结果表明 ,经同一工序处理 ,鲢鱼的脱水速率最快 ,其次为鲫鱼 ,最后是鲤鱼。最佳工艺条件为 :鲢鱼肉片 ( 4cm× 4cm× 1cm)先经过干腌 ,再经过湿腌直到肉中含盐量达 2g/1 0 0 g ,接着在水煮香辛料中浸泡 1 0min ,最后在肉面上撒粉状香辛料经微波烘烤而成。 | | 文摘来源 | | It has reported that the craft of processing flavouring roasted fish fillets whose raw material is taken from icedblack globefish. | | 报告了以冷冻黑鲭河豚鱼为原料,生产调味烤鱼片的工艺技术 | | 文摘来源 | |   | | << 更多相关文摘 |
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