Seafood

Maillard reaction and food flavor materials(Ⅱ)Study on maillard reaction flavor of tobacco and seafood;

Maillard反应与食品风味物质 (Ⅱ)烟用香精以及海鲜类香精的研究

The best formula of grains of seafood soap was determined by the study of main raw materials and their proportions,and by the savour and comment of the product.

通过对海鲜面粒汤主要原料的选择 ,原料配比的研究 ,以及对结果进行品评分析 ,确定了该产品的最佳配

Food includes: meat, vegetables, noodles, seafood, etc.

食物包括肉类，菜类，面食，海鲜类等等。

The various sea-food have prawn, shrimp scallop perch.

海鲜类有基围虾、毛蟹、带子、桂花鱼等等。

Extraction and Determination of Purines in Seafood;

海鲜食品中嘌呤类物质的提取与测定

Preliminary studies on live-shellfish distribution market in Shanghai;

上海市鲜活贝类流通市场的初步调研

I love seafood, what fish or shellfish entree do you recommend?

我爱吃海鲜，有什麽鱼类或带壳海鲜的主菜可建议？

A particularly good accompaniment for fish in sauce, stuffed shellfish, crabs and various seafood.

非常适合搭配浇汁鱼肉，贝类，蟹和各类海鲜。

This rice dish can be prepared with a variety of ingredients, including meat and seafood.

大米饭拌有各种美食配料，包括肉类和海鲜。

There are excellent restaurants on the east coast and the west coast for those who like fish and other kinds of seafood.

对喜欢鱼类或其它海鲜的人来说，东西海岸都有极好的餐馆。

Eat only thoroughly cooked food, particularly seafood and shellfish.

只进食已彻底煮熟的食物，尤其是海鲜及贝壳类海产。

Fish chef: Responsible for fish dishes( not grilled or deep fried), prepared with their sauces and accompaniments.

海鲜厨师：负责鱼类、鲜类食品的准备，包括酱汁的制作和调味但不负责烧烤活出品。

The seafood was never fresh.

海鲜一点也不新鲜。

spicy seafood soup

酸辣海鲜浓汤(盅)

A: Our seafood is fresh. I recommend shrimp with garlic.

我们的海鲜行新鲜。我推荐大蒜鲜虾。

People will go miles out of their way to eat fresh seafood, such as tuna, swordfish and sardines.

人们会不惜走几公里的路，只为了吃到新鲜的海鲜，比如金枪鱼、旗鱼或者是沙丁鱼之类。

small fantastically formed and colored fishes found among masses of sargassum.

常见于马尾藻类海草堆中，体色鲜艳、形状怪异的小鱼。

To roast, broil, or grill(meat or seafood)over live coals or an open fire, often basting with a seasoned sauce.

烤炙在燃煤或户外的火上浇油和调味汁烧烤或炙烤（肉类或海鲜）

Study Design for Genetic Epidemiology and Gene Mapping: The Korean Diaspora Project

人类遗传流行病学的研究设计:海外朝鲜民族研究方案(英文)

Changes of Biochemical Properties and Freshness Evaluationin in Some Maricultured Fish-shellfishes Stored at Low Temperature;

几种海水养殖鱼贝类低温贮藏生化特性的变化及其鲜度评价