minced fish gel 鱼糜凝胶
Our aim is to make a freshwater fish production with salted flavor for the require of market, we also noticed that byproduct in fish processing is very much, a fish gel is also studied in this thesis.
本课题的目的就是依托湖南省丰富的淡水鱼资源,研究制造一种腌腊风味的鱼制品,满足市场需要;同时因为淡水鱼加工中产生的废弃物较多,又研究制造了一种鱼冻制品:实现了淡水鱼的综合加工,有利于企业创造更好的经济价值。
参考来源 - 淡水鱼风味熟食及副产物利用技术研究·2,447,543篇论文数据，部分数据来源于NoteExpress
The effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls made from bighead carp was investigated.
研究了加工条件、淀粉、食用胶对鳙鱼鱼丸凝胶强度和耐折度的影响。
Lactate dehydrogenase (LDH) isozymes of 20 species of Cyprinidae fish were analysed with disc polyacrylamide gel electrophoresis.
本文对20种鲤科鱼类的同工酶表型进行了分析比较。
A capillary gas chromatography method was developed for determining hexachlorocyclohexane (HCH) pesticide in fish using gel permeation chromatography (GPC).
建立了凝胶渗透色谱前处理，毛细管气相色谱测定鱼中六六六农药的方法。
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