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机译:pH值变化对角膜白斑咸肉盐凝胶形成特性的影响
Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Nankoku Kochi Japan;
Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Nankoku Kochi Japan;
Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Nankoku Kochi Japan;
Division of Human Health and Medical Science Graduate School of Kuroshio Science Kochi University 783-8502 Nankoku Japan;
Laboratory of Aquatic Product Utilization Department of Aquaculture Faculty of Agriculture Kochi University 783-8502 Nankoku Kochi Japan;
acid denaturation; disulfide bonding; gel forming ability; surimi; walleye pollack;
机译:角膜白鳕盐渍肉的凝胶形成能力及其加热温度依赖性[日语]
机译:Walleye Pollack盐碎肉的凝胶成形能力及其加热温度依赖性[日文]
机译:在预热过程中,添加葡萄糖酸盐与抑制肌球蛋白变性有关的热诱导凝胶物理特性的变化,从而抑制了角膜眼鳕鱼盐地面鱼糜中的肌球蛋白变性
机译:使用PH-换档方法从银鲤鱼中回收蛋白质
机译:整粮或干粮玉米饲料中饲草水平对car体特性,肉嫩度和肉色的影响。
机译:波拉克(G.H.)细胞凝胶和生命引擎。 (新的统一的细胞功能方法)第一版。
机译:焦磷酸钠与果淋磷酸溶胶的相互作用机理来自Walleye Pollack的NaCl-碎肉。