hard-cured fish 咸鱼干
pickle cured fish 腌制加工的鱼 ; 带卤腌渍鱼
Full cured fish 完整腌制鱼
Spice cured fish 香料加工鱼
vinegar cured fish 在醋汁里腌泡的鱼
Pickle significantly affected types and content of volatile compounds of cured fish.
腌制工艺对腌腊鱼挥发性成分的组成有重要影响，不同盐水浓度腌制的腊鱼中的挥发性成分种类和含量存在明显差异，但腌腊鱼中均含有大量的酯类化合物。
参考来源 - 腌腊鱼制品生产工艺优化及其对风味影响的研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
The nitrite content, acid value and TVB-N content of cured fish were high with low salt addition.
食盐添加量越小，腌腊鱼中亚硝酸盐含量、酸价和挥发性盐基氮含量越高；
The weekly market announces itself by sending out a pungent stench, from pile after pile of cured fish.
每周一次的市场以刺鼻的臭味彰显着自己的存在，（臭味来自）一堆又一堆的腌鱼干。
To explore function of lactic acid bacteria on flavor of cured fish, lactic acid bacteria were isolated from cured fish and then identified.
为探索乳酸菌对腌腊鱼风味形成的作用，对腌腊鱼中的乳酸菌进行了分离和鉴定。
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