The nutritive composition,fat characteristics,preparation technoloty,qualiy requirements and the prospects for development of oil olive were emphatically expounded.
本文着重阐述油橄榄的营养成分、脂质特性及橄榄油的制取工艺、质量要求以及开发应用前景。
Variation in abdominal fat properties of Rocyprisrabaudi and Spinibarbus sinensis during overwintering;
越冬期间岩原鲤、中华倒刺(鱼巴)腹脂性质变化的研究
