机译:4℃贮藏的咸big鱼鱼片的微生物区系特征。
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China;
Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, 100083, China;
Salt; Bighead carp; Microbiota; Storage;
机译:低盐和蔗糖浓度对4℃下stored鱼鱼片品质的影响
机译:石榴皮提取物对冷藏中big鱼鱼片质量和微生物群组成的影响
机译:石榴剥皮提取物对冷冻储存期间Bighead Carp(Aristichthys Nobilis)圆角的质量和微生物群组成的影响
机译:关于Bighead Carp的精子生产特征,Aristichthys Nobilis与年龄相关
机译:四种侵入鱼类的听阈和人为噪声的影响:银(Hypophthalmichthys molitrix),Big(H。nobilis),黑(Mylopharyngodon piceus)和草(Ctenopharyngodon idella)鲤鱼
机译:骨质水解酸盐从Bigzead Carp(Aristichthys Nobilis)在冻融鱼片中的抗氧化剂和冷冻保护作用
机译:骨质水解酸盐从Bigzead Carp(Aristichthys Nobilis)在冻融鱼片中的抗氧化剂和冷冻保护作用
机译:Bighead Carp('Hypophthalmichthys nobilis')在密西西比河。长期资源监测计划