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机译:烹调对清源yuan鸡胸肉热致变化的影响
Department of Food Engineering College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 Guangdong Province China;
Department of Food Engineering College of Light Industry and Food Sciences South China University of Technology Guangzhou 510640 Guangdong Province China;
chicken breast; cooking; thermal-induced change; property;
机译:中国本土鸡(清远Part鸡)MHC I类的cDNA克隆和抗原结合位点
机译:清远帕尔特溪鸡的早期和晚期羽毛的机制
机译:Yupingfeng多糖通过Up-Canding SGLT1,Glut2和Glut5的MRNA表达提高清远鹧鸡肉的生长性能
机译:鸡胸肉烹饪过程的实验与二维数值模拟
机译:含淀粉腌料对烤鸡胸肉的烹饪产量和品质特性的影响
机译:玉屏风多糖通过上调SGLT1GLUT2和GLUT5的mRNA表达来提高清远part鸡的生长性能
机译:氧化和糖酵解骨骼肌在中国清远鹧chick鸡中的基因表达谱有显着差异。
机译:冻干鸡的评价:烹调和剔骨方法对成本和质量的影响