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机译:超声浸没冷冻对猪长肌肌肉冷冻速度和质量的影响
College of Food Science, Northeast Agricultural University, Harbin, HeUongjkmg 150030, China,College of Food and Pharmaceutical Engineering, Suihua University, Suihua, Heilongfiang 152061, China;
College of Food Science, Northeast Agricultural University, Harbin, HeUongjkmg 150030, China;
College of Food Science, Northeast Agricultural University, Harbin, HeUongjkmg 150030, China;
College of Food Science, Northeast Agricultural University, Harbin, HeUongjkmg 150030, China;
College of Food Science, Northeast Agricultural University, Harbin, HeUongjkmg 150030, China;
Ultrasound-assisted immersion freezing; Freezing rate; Porcine longissimus muscle; Freezing rate; Quality;
机译:冷冻储存过程中超声辅助浸泡冷冻的猪背最长肌的微观结构,质量和水分布的变化
机译:超声辅助浸没冻结,空气冷冻和浸入冻结储存过程中常见鲤鱼(Cyprinus carpio)肌肉质量和物理化学性质的比较
机译:超声辅助浸没冻结加速冷冻过程,提高了不同功率水平的鲤鱼(Cyprinus Carpio)的质量
机译:压力辅助猪肉肌肉与普通冻结:蛋白质变性
机译:2002年第04期肌肉营养成分与牛肉适口性状的关系及饮食对牛肉品质的影响。
机译:不同冻结条件下韩牛背最长肌肌肉抗氧化酶和溶酶体酶活性的评价
机译:超声辅助浸没冷冻过程中功率超声对萝卜圆柱冰成核的影响