The influence of organic solvent abstract temperatures on Engranlis japonicus oil proportion and fatty acids composition;
不同温度的有机溶剂分提对鳀鱼鱼油得率及脂肪酸组成的影响
Degumming,decoloration and deodorization of engraulis japonicus oil;
鳀鱼油脱胶、脱色、脱臭工艺的研究
Feeding habit study of Anchovy(Engraulis japonicus)in the central and southern part of the Huanghai Sea with stable isotope techniques;
采用碳氮稳定同位素技术对黄海中南部鳀鱼食性的研究
The gastric evacuation rate of anchovy Engrauli japanicus in different growth stages in Huanghai Sea and East China Sea;
东海、黄海不同生长时期鳀鱼的胃排空率
Effect of temperature on the gastric evacuation rate of anchovy, Engrauli japanicus,in Yellow Sea and East Sea of China;
东、黄海鳀鱼的胃排空率及其温度影响
Study on Rapid Brewing of Engraulis japonicus Sauce Through Adding Koji and Adding Salt by Subsection
鳀鱼鱼露的加曲、分段速酿工艺
The technique was used to examine genetic diversity in Engraulis japonicus from the three populations.
自上世纪90年代初，随着带鱼、黄鱼、马面鱼等传统经济鱼类资源的严重衰退，鳀鱼资源逐步得到大规模的开发利用，从兼捕对象变为主捕对象，取得了巨大的经济效益和社会效益，人们被迫对鳀鱼资源进行灭绝性的捕捞。
Study on the Biomass Distribution & Biological Characteristics of Engraulis japonicus in the East China Sea;
根据2000～2002年在东海海域每年分季度4个航次双拖作业渔业资源调查和2000～2003年鳀鱼监测调查资料,对鳀鱼的数量分布和生物学特征进行了研究。
Physicochemical Changes of After-ripening of Enzymatic Hydrolysis Fish Sauce with Anchovy and Tilapia
罗非鱼和鳀鱼酶解鱼露后熟阶段理化变化研究
Age Determination and Growth Characteristics of the Anchovy in the Yellow Sea;
黄海鳀鱼的年龄鉴定与生长特征研究
Modeling Study on the Target Strength of Anchovy (Engraulis Japonicus);
鳀鱼（Engraulis japonicus）目标强度的模型法研究
Clinical Research of lrrigation Choice in Anchovy Poisoning
鳀鱼中毒病人皮肤清洗液选择的临床研究
Study on Individual-based Model of Anchovy Population Dynamics in the Huanghai Sea and Bohai Sea;
基于个体发育的黄渤海鳀鱼种群动态模型研究
Population Dynamic Characteristics and Sustainable Utilization of the Anchovy Stock in the Yellow Sea;
黄海鳀鱼种群动力学特征及其资源可持续利用
Ecology of Benthic Meiofauna in the Spawning Ground of Anchovy in the Southern Yellow Sea, China;
南黄海鳀鱼产卵场小型底栖动物生态学研究
Genetic Diversity Studies in Natural Populations of Engraulis Japonicus of Dong Hai and Yellow Sea;
我国东黄海鳀鱼自然群体的遗传多样性研究
Relationships between trace metal concentrations and body size of Japanese anchovy(Engraulis japonicus) in Yellow Sea
黄海鳀鱼中痕量金属浓度与体长的关系
Micro-filtration of Engraulis japonicus Soup by Ceramic Membrane
陶瓷膜微滤鳀鱼蒸煮液的工艺条件研究
Studies on Anchovy Endogenous Proteases and Biochemical Characterizations during the Production of Fish Sauce Made from Low-valued Fish;
鳀鱼内源蛋白酶及低值鱼制备鱼酱油过程中生化特性研究
Function of thermocline for vertical distribution of anchovy eggs in the spawning ground of the southern waters to Shandong Peninsula
山东半岛南部产卵场温跃层对鳀鱼鱼卵垂直分布的作用
Optimization of Enzymatic Hydrolysis of Anchovy Cooking Waste Using Quadratic Orthogonal Rotation Regression Combination Design
二次回归正交旋转组合设计在鳀鱼蒸煮液酶解工艺中的应用研究
Amino acid changes in the Calanus sinicus to Engraulis japonicus body of the key species food chain in the Yellow Sea and East China Sea
黄东海关键种食物链中中华哲水蚤到鳀鱼体内氨基酸含量变化的研究
A small, herringlike marine fish of the family Engraulidae, especially the European fish(Engraulis encrasicholus), widely used in appetizers and various dishes.
鳀类似鲱鱼的海洋鳀科小鱼，尤其指欧洲鱼（欧洲鳀）多用作开胃菜和各种菜
Influence of Maillard reaction on volatile aroma compounds in anchovy Yulu
Maillard反应对加曲发酵鳀制鱼露风味的影响
Study of Genetic Diversity in Spanish Mackele (Scomberomorus Niphonius) and Anchovy (Engraulis Japanicus);
蓝点马鲛和日本鳀的遗传多样性研究
Developments on fisheries management in Peru: The new individual vessel quota system for the anchoveta fishery
秘鲁鳀渔业个别渔船配额制度管理模式