魚類學相關名詞中英對照
名詞 定義　
K-value A chemical index as a measure of fish freshness, the ration (often multiplied by 100) of the sum of inosine and hypoxanthine contents to the sum of the concentration of adenosine triphosphate (ATP) and all degradation products expressed on a molar basis. 　
K-值 一個化學標準作為一個對魚新鮮度的衡量，肌苷與次黃嘌呤的總數比例(時常是 100倍數)與三酸苷油脂(ATP)濃度的總和，而且所有的減少產物以表示。ATP被轉換到魚的死亡後的肌苷與次黃嘌呤。　
※中文內容系使用機器由英文內容翻譯。