机译:快速冷却对猪背最长肌持水量生化参数的影响
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China;
Longissimus dorsi; low-field NMR; protein denaturation; rapid chilling; water-holding capacity;
机译:预冷参数对猪肉保鲜能力的影响以及使用响应面法优化预冷参数的方法。
机译:预冷参数对冰鲜猪肉持水量的影响及响应面法优化预冷参数
机译:早熟(pm)状态下参数对背最长肌(Musculus longissimus dorsi-2)中猪肉品质的偏差的预测。pH和电导率值为45分钟。与保水量和释放量(下午24小时)的关系[德国]
机译:背最长肌死亡后预测持水量方法的建立
机译:高炉冷风对背阔肌,大腰大肌,半膜肌和肱三头肌的切块新鲜猪肉品质的影响。
机译:六种微波解冻对猪背最长肌肌肉理化特性和蛋白质变性的影响
机译:用两种不同的商业饲料喂养的驯鹿肉中的持水量,颜色稳定性和感官特性
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。