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机译:不同冷藏方式对猪背最长肌肉品质和钙蛋白酶活性的影响
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, PR China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, PR China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, PR China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, PR China;
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ., Nanjing 210095, PR China;
calpain activity; carcasses; chilling methods; meat quality; pork;
机译:蛋白质组学评估杜洛克猪背最长肌肌肉猪肉品质的相关因素
机译:背最长肌肌肉质量和纤维类型组成对猪死后代谢率和肉品质的影响。
机译:日粮水浸大麦对猪氨基酸消化率,生长性能,猪肉品质和背最长肌肌肉脂肪酸谱的影响
机译:使用大豆煤层的效果保护了在绵羊肌肉肌肉肌肉肌肉零件的肉体的物质质量方面保护的效果和二头肌股骨薄鳞羊
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:蛋白质组学评估杜洛克猪背最长肌肌肉猪肉品质的相关因素
机译:急冷对背鳍猪排鲜猪肉品质的影响。