razor clam
- razor clam的基本解释
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剃刀蛤, 蛏, 蛏子
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Preliminary studies on the chemical properties of razor clam during storage at different temperatures and with the addition of complex biological preservatives were conducted using sensory, chemical, microbiological methods. The optimum hydrolytic conditions of razor clam with the addition of proteases were determined so as to provide some theoretical references for the preservation and advanced processing of razor clam.
本论文运用感官、化学和微生物学的方法，对缢蛏在不同贮藏温度和添加复合生物保鲜剂条件下的贮藏特性进行了初步研究，同时还以水解率为主要指标，探讨了蛏肉蛋白质酶解的工艺条件，以期为缢蛏的贮藏保鲜与深加工提供理论依据。
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The EPN change was closely associated with the denaturation of proteins, and also with the freshness of razor clam. Different storage temperatures showed a significant impact on the chemical properties of razor clam.
而盐溶性蛋白质溶解度的变化趋势则正好与之相反，在一定时间内随贮藏温度的升高均呈下降的趋势，-18℃冻藏条件下EPN下降最慢，+5℃冷藏次之，室温时下降最快。
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The total volatile basic nitrogen and free fatty acids of razor clam increased with the rise of temperature during storage at ambient temperature,+5#, and -18#, with the slowest speed at -18#, the fastest at ambient temperature The extractable protein nitrogen change was opposite to the change of TVB-N and FFA, the EPN of razor clam decreased with the rise of temperature during storage at ambient temperature,+5癈, and -18#, with the slowest speed at -18#, the fastest at ambient temperature.
缢蛏在室温、+5℃冷藏和-18℃冻藏条件下，其总挥发性盐基氮和游离脂肪酸含量在一定的测定时间范围内，随着贮藏温度的升高均呈增加趋势，但增加的速度相差较大，-18℃冻藏条件下增加最慢，+5℃冷藏次之，室温增加最快。
- 更多网络解释 与razor clam相关的网络解释 [注：此内容来源于网络，仅供参考]
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razor clam：蛏子
筋道的面条,配上浓稠的汤汁,再加上西红柿、蛋皮、鲜虾、蛏子(razor clam)等丰富的材料,香味四溢. 交通: 首尔地铁2号线江南站6号出口出,往前230米左右,从佐丹奴(GIORDANO)和PASCUCCI咖啡厅之间的小路进,遇到第一个十字路口右转就可看到建筑物2层的餐厅招牌.
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razor clam：蛏子,竹蛏
quahog; quahog clam; quahaug clam; chowder clam 圆蛤 | razor clam 蛏子,竹蛏 | surf clam 北极贝
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razor clam：大海蛏
中华鲟 Chinese Sturgeon | 大海蛏 Razor Clam | 黄河刀鱼 Yellow River Saury
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Fried razor Clam：清炒蛏子
青鱼划水 Tail of black carp in clear soup | 清炒蛏子 Fried razor Clam | 清炒鸡蛋 Omelette
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razor clam sauce：蛏油
razor blade 刀片 | razor clam sauce 蛏油 | razor grinder 剃刀磨石
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