fishier

fishier的基本解释

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[变形] fishy的比较级

adj.

鱼似的, 多鱼的, 腥臭的, 呆滞的, 靠不住的, 可疑的

与fishier相关的网络例句 [注：此内容来源于网络，仅供参考]

The fishier the opponent the less you want to c-bet completely missed hands.

对于越 fish 的对手，如果你完全错过了翻牌，要少一些继续下注。

I never seen a pack o' fools look fishier; and you may lay to that, if I tells you that looked the fishiest.

我从来没有见过一群傻瓜干瞪眼的蠢相，而且实话告诉你，我当时更是吃惊得目瞪口呆。

Whilst other brands use mechanical or hand cleaning methods to clean the cartilage which can result in a high flesh-protein content in their final product (which in turn requires strong chemicals and bleaches to sterilize it, disguise its greyer colour and fishier smell), LaneLabs uses a unique series of enzyme baths to clean the cartilage without involving toxic chemicals, radiation or ethylene oxide.

虽然其他品牌采用机械或手工清洗方法，清洗软骨，可以造成很高的肉，蛋白质含量在其最终产品（而这又需要强大的化学品和漂白剂消毒它，掩盖其更灰色的颜色和fishier气味），LaneLabs采用独特的一系列酶浴清理软骨不涉及有毒化学品，辐射或环氧乙烷。

And 27.87%, 41.54%, 14.43% in the total volatile compounds of the abdominal and dorsal muscle. Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared withthe dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。

Sciaenops ocellatus has the fishy, specific grassy, fatty and melon-like odor. Hexanal and1-Penten-3-ol contribute to the form of fishy smell most greatly, also the environment and the cooperative or accumulative effects of other volatile compounds have certain impacts. Compared with the dorsal muscle, the abdominal muscle is fishier (F0.01). 1-Octen-3-ol, 4-Heptenal and benzaldehyde have close relations to the form of characteristic flavor.

美国红鱼具有以腥臭味、青草味、脂香和瓜果类香气等混合的气味；己醛和1-戊烯-3-醇对美国红鱼腥味的形成贡献最大，环境以及其它挥发性风味组分的协同或累加作用对腥味的形成也有一定影响；与背肉相比，腹肉腥味明显(F0.01)； 1-辛烯-3-醇、4-庚烯醛、苯甲醛等物质与美国红鱼特征风味的形成密切相关。