1、

No other country has a HACCP-and E.U.-certified shrimp industry that is better positioned to produce prepared meals and other value-added products.

没有任何国家拥有HACCP和欧盟认证的虾产业,而它将更好地定位于生产现成食品及其他高附加值产品。

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2、

The main diet protein in two test groups was soybean meal and in test group 2 was appended in 4% peptides from shrimp waste as dietary feeding stimulant.

对照组以秘鲁鱼粉为日粮主要蛋白源,实验1、2组以大豆粕为日粮主要蛋白源。实验2组日粮中添加4%虾肽。

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3、

Atanas ordered a shrimp cocktail and a salad

阿塔纳斯点了一份鸡尾冷虾和一份色拉。

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4、

A high performance liquid chromatography-tandem mass spectrometric method was established for simultaneous determination of residues of chloramphenicol ( CAP), thiamphenicol ( TAP) and florfenicol ( FF) in shrimp.

用高效液相色谱/串联质谱(LC/MS/MS)同时测定虾中的氯霉素(CAP)、甲砜霉素(TAP)和氟甲砜霉素(FF)。

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5、

Flavors include squid, shrimp, salt fish, and shark's fin.

冰淇淋的口味包括鱿鱼、虾、咸鱼和鱼翅。

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6、

This pigment creates the characteristic bluish-gray or green color of raw shrimp and crabs.

虾青素让生虾肉或生蟹肉呈蓝灰色或绿色。

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7、

Fish, clam, cuttlefish, shrimp and octopus flavored with white wine and saffron.

蛤、花枝、虾仁、蟹肉、章鱼,以鱼汤、白酒与西班牙红花入味。

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8、

Recycle system of shrimp culture wastewater was consisted of rotifer pond, deposit pond, bounce-back physical filtrate instrument and biological filtrate pond.

养殖排污水循环处理系统由轮虫净化池、沉淀净化池、反冲式物理过滤装置和生物净化池组成。

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9、

Gram-negative bacteria were the dominant culturable bacteria of shrimp intestinal microflora of two ponds.

2个虾池对虾肠道微生物群落可培养细菌优势菌属都是革兰氏阴性菌;

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10、

Early Precambrian Crustal Evolution in the Dengfeng Area, Henan Province ( eastern China): Constraints from Geochemistry and SHRIMP U-Pb Zircon Dating

登封地区早前寒武纪地壳演化&地球化学和锆石SHRIMP U-Pb年代学制约

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12、

Much like a human being led by a seeing eye dog, the goby's tail fins remain in constant contact with the shrimp's antennae as the two go about daily activities.

就像导盲犬引导着人类一样,在他们的日常活动中,虾虎鱼的尾鳍和鼓虾的触角保持着持续的接触。

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13、

Add the shrimp and cook for 30 seconds

放入小虾,煮30秒。

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14、

Shall we get some shrimp and prawns?

我们要不要买些小虾和对虾

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15、

Study on shrimp culture model in deep pond and high dam

对虾深池高坝养殖模式的研究

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16、

Effects of Water Activity on the Storage Properties of Dry Shrimp

水分活度对干制虾仁产品贮藏性能的影响

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17、
18、

Analysis on Breaking Out Mechanism of Shrimp Disease with the Domino Theory in China

运用多米诺骨牌理论分析我国虾病发生机制

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19、

Study on Water Environment Variation and Influencing Factor of Shrimp Ecological Engineering Cultivation System

对虾生态工程化养殖系统水环境变化及影响因子研究

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20、

Respiratory infection ( 98.58%), food allergy fish and shrimp ( 16.97%), weather changed ( 45.99%) were the first cause to induce the disease.

呼吸道感染98.58%、食物过敏(鱼虾)16.97%、气候变化45.99%为明显诱因;

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