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机译:低场核磁共振研究猪肉中水在湿固化过程中的分布
Key Lab of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;
Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, Liaoning, 121013, PR China;
Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou, Liaoning, 121013, PR China;
Key Lab of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;
Key Lab of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;
water distribution; curing; LF-NMR; porcine;
机译:通过低场NMR弛豫研究猪肉烹饪过程中的水性质:固化和RN〜-基因的影响
机译:加工猪肉的低场NMR T_2弛豫确定的感官知觉和水分分布之间的关系-翻滚和RN〜-等位基因的影响
机译:低场〜1H NMR,〜1H和〜(23)Na MRI和光学显微镜研究大西洋鲑(Salmo salai)的水和盐分布:原料质量和盐水盐分的影响
机译:盐水浓度对猪肌肉扩散和水分分布的影响:低场核磁共振研究
机译:猪car体和猪肉品种肉的微生物学特征以及猪肉品种肉的去污技术。
机译:竹笋膳食纤维对猪肉糊的凝胶特性微观结构和水分分布的影响
机译:低场NMR湿固化过程中猪肉中的水分布
机译:盐,磷酸盐及其他固化成分对瘦肉型猪持水性和放射性火腿品质的影响。