凍魚條 的英文怎麼說
中文拼音 [dòngyútiáo]
凍魚條
英文
fish finger-
In the fishery products processing factory, there are two 100 ton cold storage of hypothermia, 5 large - scale manufacturing lines of drying out, the main products : dried scallop - post meat, dried squid, flavouring dried sand borers, bluefin leatherhacket, flavouring dried clam meat, flavouring dried yellow croaker, flavouring dried squilla oratoria meat, flavouring dried squilla oratoria leg, flavouring dried right - eyed flounders, flavouring dried scallop meat, fresh dried small silvery fish, fresh dried small gril fish, flavouring dried needle fish, dried cynoglossus robustus, dried red shrimp etc series seafood. sell well japan, korea hongkong etc country and region, freezed fishery products japanese spanish mackerel, silery pomfret, yellow croaker, squid, prawn, scallop - post meat, laminaria filum etc, very loved by the firends from home and abroad
噸低溫冷藏庫2座，五條烘乾大型生產線。主要生產的產品有：干貝柱調味扇貝干馬布魚干沙丁魚干馬面魚干魷魚干小雞胸肉乾等系列干品，暢銷日本韓國香港等國家和地區冷凍水產品有：單凍鮁魚鯧魚黃花魚魷魚大蝦扇貝丁海帶絲等深受海內外客戶的歡迎。集團公司擁有自營進出口權，年出口乾鮮扇貝丁Different from mammals, the early embryos of fish can not be preserved for the long period at the very low temperature ( - 196 ). therefore, three methods were usually applied to cryogenic preservation of the fine and rare species of fish : 1 ) perserving fish spermatozoon in cryogenic condition. researchers have had systematically studied on this technique for many years, and this technique has been utilized in application and made a lot of effects ; 2 ) combining with the techniques of cell engineering ( nuclear transplantation and electric fusion etc. ), and through the process of culturing histiocyte of fish, cryopreservation and re - culture after thawing, carrying out somatic cell breeding of fish. the past studies showed that the nucleolus of somatic cells of fish have totipotency
多年來，國內外學者對各種魚類精液的冷凍保存進行了大量的系統研究，目前這項技術已達到實用水平，並日益發揮作用；二是對魚類培養的組織細胞冷凍保存，通過魚類細胞的培養、超低溫凍存、解凍后再培養過程，結合細胞工程技術（如核移植、電融合等）進行體細胞育種；大量的研究結果表明魚類體細胞核具有發育的全能性，隨著細胞培養技術、細胞工程技術日益發展成熟，完全具備實現魚類物種種質長期保存的理論基礎和技術條件。
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