fish freshness

基本解释

The edibleness will decrease with the lowing of the fish freshness after the death of fish.
在魚死亡後，隨著鮮度的下降，它的食用價值也隨之降低。
There are different kinds of biosensors of fish freshness determination, which include K-value biosensor, microbial biosensor and amine biosensor Zhengzhou.
綜述了用於魚肉鮮度測定的幾種不同類型的生物傳感器，包括K值測定傳感器、微生物傳感器和胺類測定傳感器。
Comparing two-step heating at 30 and 85 with one-step heating at 30, the difference of breaking strength between the two was lessened with the decrease of fish freshness.
二段加熱與30℃一段加熱相比，兩者凝膠破斷強度之間的差值隨鰱鮮度的下降而減小；

Most fish shops in France sell sea scallops live and in the shell — an unmistakable sign of freshness — and will open and clean them for you at no additional charge.
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