fillets

听听怎么读
是什么意思
  • vt.

    用带缚或装饰(fillet的第三人称单数形式);

  • 英英释义

    fillet

    • n.
      • a boneless steak cut from the tenderloin of beef

        同义词:filet

      • a longitudinal slice or boned side of a fish

        同义词:filetfish filletfish filet

      • a bundle of sensory nerve fibers going to the thalamus

        同义词:lemniscus

      • a narrow headband or strip of ribbon worn as a headband

        同义词:taeniatenia

      • fastener consisting of a narrow strip of welded metal used to join steel members

        同义词:stopping

    • v.
      • decorate with a lace of geometric designs

        同义词:filet

      • cut into filets

        同义词:filet

    学习怎么用

    词组短语

    fish fillet鱼排;鱼肉块

    fillet weld角焊缝

    fillet welding角焊;角接焊

    fillet radius圆角半径;内圆角半径;齿根圆角半径;过渡圆半径

    fillet steak菲力牛排;里脊扒;里脊肉牛排

    双语例句

    1. A narrow border, molding, or fillet.
      扁带饰窄条,装饰用嵌线或窄带
    2. A bony fillet of fish.
      一块多骨的鱼片
    3. Will you fillet it for me please?
      请给我把鱼骨头剔掉好吗?
    4. He put a fillet steak in the bun.
      他把一片无骨牛排放进小圆面包里。

    权威例句

    Lipid oxidation in fillets of herring (Clupea harengus) during ice storage.
    Quality changes during superchilled storage of cod (Gadus morhua) fillets
    Changes in the texture and structure of cod and haddock fillets during frozen storage
    Effect of dietary vitamin E levels on oxidative stability of trout fillets
    Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 °C
    Chemical, microbiological and sensory changes in thawed frozen fillets of sardine (Sardina pilchardus) during marination.
    Development of Quality Index Method (QIM) scheme for fresh cod ( Gadus morhua ) fillets and application in shelf life study
    Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage
    Cooking–freezing–reheating (CFR) of sardine ( Sardina pilchardus ) fillets. Effect of different cooking and reheating procedures o...
    Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets