With the use of low-cost freshwater chub and pig fat as materials and starch of sweet potato and egg white as accessories, process of fish sponge cake was explored.
以新鲜廉价的鲢鱼和猪肥肉为原料，红薯淀粉和鸡蛋清作主要辅料，研究了鱼糕的加工工艺，并采用正交试验对工艺配方进行了优化。
The first experiment was conducted to study the effect of dietary protein and fat level on the growth performance and muscle composition of barbell chub fingerlings.
试验一研究饲料蛋白质和脂肪水平对赤眼鳟鱼种生长和肌肉营养成分的影响。
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