fresh fish won ton soup

Studies on chemical constituents of phenols in fresh Houttuynia cordata;

鲜鱼腥草酚类化学成分的研究

Study on chemical constituents of flavonoids in fresh herb of Houttuynia cordata;

鲜鱼腥草的黄酮类化合物研究

Commercial pellets, cooking extruder pellets and meat mincer are immersed in water, studyon the biochemical and microbiological characteristic to three factors, which are water density, immersiontime and immersion temperature.

对市售大黄鱼饵料、颗粒饲料、冰鲜鱼在水中的滞留进行相关的生化和微生物特性研究,重点对颗粒在水中的溶胀率、散失率、挥发性盐基氮(TVB-N)、BOD、COD、菌落总数进行测定。

The reasons of the quality changes of fresh fish meat in the course of storage and the method of preservation was introduced and studied in this article,for providing references of prolonging the shelf life and increasing the economical value of the fishery production.

针对鲜鱼肉在贮藏过程中品质变化的原因及保鲜方法进行了介绍和探讨,从而为延长水产品的货架期和提高水产品的经济价值提供参考。