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机译:六种胶原酱酱焖肉类产品结构和纹理特征的比较研究
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo University Ningbo 315211 China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo University Ningbo 315211 China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
Key Laboratory of Meat Processing and Quality Control MOE Nanjing Agricultural University Nanjing 210095 P. R. China;
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo University Ningbo 315211 China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo University Ningbo 315211 China;
collagen-based tissues; collagen content; texture; thermal stability; ultrastructure;
机译:烹饪温度对焖酱猪皮肤纹理和风味结合的影响
机译:酱油酵母接种和输尿管去除对猪肾脏肉酱优质特征的影响
机译:化学计量学和高光谱成像技术用于评估肉的化学,组织和结构特征
机译:经济水牛(Bumalus Bubalis)肉类产品和经济牛肉(BOS indicus)肉类产品的比较研究与牛血红蛋白在两种配方中的粉末
机译:评估支链氨基酸和玉米蒸馏干杂粮对猪的生长性能,car体和肉品质特性的影响。
机译:山羊饲料中富含橙色副产物的浓缩物的使用及其对乳幼儿儿童肉的理化质地脂肪酸挥发性化合物和感官特性的影响
机译:两种配方中均在粉末中掺入牛血红蛋白的经济性水牛(Bubalus bubalis)肉类产品和经济性牛肉(Bos indicus)肉类产品的理化特性比较研究