机译:非磷酸盐和低钠盐腌的影响与白条纹异常影响鸡乳腺肉类性质的影响
Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand;
National Center for Genetic Engineering and Biotechnology 113 Thailand Science Park Phahonyothin Rd Khlong Nueng Khlong Luang Pathutn Tliani 12120 Thailand;
Department of Agricultural and Food Sciences Alma Mater Stu-diorum - University of Bologna Cesena FC 47521 Italy;
Department of Agricultural and Food Sciences Alma Mater Stu-diorum - University of Bologna Cesena FC 47521 Italy;
Department of Agricultural and Food Sciences Alma Mater Stu-diorum - University of Bologna Cesena FC 47521 Italy;
Department of Agricultural and Food Sciences Alma Mater Stu-diorum - University of Bologna Cesena FC 47521 Italy;
Department of Agricultural and Food Sciences Alma Mater Stu-diorum - University of Bologna Cesena FC 47521 Italy;
Department of Food Technology Faculty of Agro-Industry Prince of Songkla University Hat Yai Songkhla 90112 Thailand;
National Center for Genetic Engineering and Biotechnology 113 Thailand Science Park Phahonyothin Rd Khlong Nueng Khlong Luang Pathutn Tliani 12120 Thailand;
commercial broiler; low sodium; non phosphate; tumbling marination; white striping;
机译:真空翻滚和红甜菜根汁掺入对卤汁泡乳腺乳汁品质特征的影响
机译:呼吸超声翻转液体乳白鸡胸肉的物理化学和微观结构属性
机译:利用生物发光的沙门氏菌肠炎血清型肠炎来确定在翻滚和手翻腌制的鸡胸肉鱼片中的渗透性。
机译:调查温度对鸡肉射频介电性质的影响
机译:机械分离鸡肉和鸡胸肉的加工特性和流变特性
机译:研究注意:鸡基因型和白色条纹木乳房条件对乳房近时近似组成和氨基酸谱的影响
机译:木质胸,白色条纹和意大利面肉:导致,后果和消费者对新兴肉鸡异常的感知