机译:转谷氨酰胺酶对猪肉和鱼糜混合物品质和凝胶特性的影响
China Agr Univ, Coll Food Sci & Nutr Engn, Beijnig Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijnig Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijnig Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijnig Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China;
China Agr Univ, Coll Food Sci & Nutr Engn, Beijnig Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100083, Peoples R China;
gel properties; mince mixtures; pork; silver carp; transglutaminase;
机译:鱼/猪肉碎混合物的天花板特性
机译:豌豆蛋白浓缩物和翻谷氨酸猪肉菌蛋白蛋白凝胶蛋白凝胶和质量特性评价
机译:猪肉碎中凝胶多糖的热流变特性
机译:转谷氨酰胺酶对猪血液中血浆和血红蛋白水解酸盐混合物酸pH的热诱导凝胶性质的影响
机译:出生体重,饲喂器设计,日粮虾青素和盐酸莱克多巴胺对猪的生长,cas体和猪肉品质特性的影响;和荟萃分析可改善对猪肉脂肪质量的预测
机译:氧化应激和微生物转谷氨酰胺酶作用对罗非鱼肉糜肌球蛋白和胶凝特性的理化变化
机译:大眼鲷鱼(Priacanthus hamrur)鱼皮明胶的流变学和功能特性:明胶对鱼糜凝胶形成能力的影响