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机译:零售牛肉切割的烹饪损失:肌肉类型,性别,老化,pH,盐和烹饪方法的效果
University of Veterinary and Pharmaceutical Sciences Bmo Faculty of Veterinary Hygiene and Ecology Palackiho tr. 1946/1 612 42 Brno Czech Republic;
University of Veterinary and Pharmaceutical Sciences Bmo Faculty of Veterinary Hygiene and Ecology Palackiho tr. 1946/1 612 42 Brno Czech Republic;
University of Veterinary and Pharmaceutical Sciences Bmo Faculty of Veterinary Hygiene and Ecology Palackiho tr. 1946/1 612 42 Brno Czech Republic;
University of Veterinary and Pharmaceutical Sciences Bmo Faculty of Veterinary Hygiene and Ecology Palackiho tr. 1946/1 612 42 Brno Czech Republic;
Masaryk University Faculty of Medicine Institute of Biostatistics and Analyses Kamenice 126/3 625 00 Bmo Czech Republic Masaryk University Faculty of Science Research Centre for Toxic Compounds in the Environment Kamenice 753/5 625 00 Bmo Czech Republic;
University of Veterinary and Pharmaceutical Sciences Bmo Faculty of Veterinary Hygiene and Ecology Palackiho tr. 1946/1 612 42 Brno Czech Republic;
Striploin; Cube roll; Convection oven; Clamshell grill; Broiling; Roasting; Cooking conditions;
机译:牛肉肌肉的脂肪酸组成和氧化,受到衰老时间和烹饪方法的影响
机译:社会人口统计学因素对韩国汉宇公牛不同切制和烹饪方法感官特性的影响。
机译:热处理方法对豪华轿车种牛精选肌肉的物理特性和蒸煮产量的影响
机译:蒸煮方法对部分牛肉切块口味和流变品质的影响
机译:切块,烹饪方法和宰后老化对牛肉适口性的影响。
机译:肌肉老化和温度会影响质地的变化烹饪牛肉的蒸馏和收缩
机译:肌肉,老化和温度会影响质地的变化,烹饪牛肉的蒸馏和收缩