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Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder

机译：添加牛血红蛋白粉的经济型水牛肉（Bubalus bubalis）香肠和经济型牛肉（Bos indicus）香肠的感官特性和质地评估

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《ICEF11;International congress on engineering and food》||1257-1258|共2页
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J.F. Rey; C.L. Martínez; A. Urrea;
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1. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis) fed on high roughage diet. [J] . Lapitan RM, Barrio AN, Katsube O., Animal Science Journal . 2008,第2期

机译：饲喂高粗饲料的婆罗门等级牛（Bos indicus）和杂交水牛（Bubalus bubalis）的car体和肉的特性比较。
2. Comparison of carcass and meat characteristics of Brahman grade cattle (Bos indicus) and crossbred water buffalo (Bubalus bubalis) [J] . LAPITAN Rosalina M., DEL BARRIO Arnel N., KATSUBE Osamu, Animal Science Journal . 2007,第6期

机译：婆罗门等级牛（Bos indicus）和杂交水牛（Bubalus bubalis）的car体和肉类特性比较
3. Evaluation of the Substitution of Animal Fat by Vegetable fat in the Manufacture of a Heat Processed Buffalo (Bubalus bubalis) Meat Sausage [J] . Rey Rodríguez Javier F, Gualdron Lucila Informacion Tecnologica . 2011,第2期

机译：在加热加工的水牛肉香肠中，用植物脂肪替代动物脂肪的评价
4. Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder [C] . J.F. Rey, C.L. Martínez, A. Urrea International congress on engineering and food . 2011

机译：评价经济水牛肉（胀气）香肠和经济牛肉（Bos indicus）香肠的感觉特征和纹理，加入牛血红蛋白粉
5. Development and application of genetic maps of eight bovine chromosomes to identify economic trait loci in Bos indicus x Bos taurus cattle. [D] . Burns, Brian Michael. 1995

机译：八个牛染色体的遗传图谱的开发和应用，以鉴定印度dic x金牛座牛的经济性状基因座。
6. Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage [O] . Sang-Keun Jin, Yeong-Jung Kim, Jae Hong Park, 2012

机译：紫肉番薯粉对贮藏过程中猪肉香肠的色泽质地和感官特性的影响
7. Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder [O] . Rey Javier F., Martínez Cristina L., Urrea Adrianna 2011

机译：添加牛血红蛋白粉的经济型水牛肉（Bubalus bubalis）香肠和经济型牛肉（Bos indicus）香肠的感官特性和质地评估

Evaluation of sensory characteristics and texture of an economic Buffalo meat (Bubalus bubalis) sausage and an economic beef (Bos indicus) sausage with addition of bovine hemoglobin powder

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