机译:悬浮方式对12-18℃严冷控制下黄牛肉品质和超微结构的影响
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Sishui Xinlv Food Co., Ltd., Jining, Shandong 273200, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China,Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61#, Daizong Street, Taian, Shandong 271018, PR China;
Chinese Yellow Cattle; Achilles tendon suspension; Pelvic suspension; Meat quality; Ultra-structure;
机译:将中国黄牛car体冷藏前严格控制温度至12-18℃,可改善牛肉的嫩度
机译:快速冷冻和老化时间对中国黄牛M. Longissimus lumborum超微结构和肉品质特性的影响
机译:悬挂方法,严格的高温和持续时间对绵羊肌肉质量属性的影响。 (特刊:牛和羊的肌肉代谢与肉质的关系。)
机译:冷冻方法对糖质变化和猪肉品质的影响
机译:抵消将湿酒蒸馏谷物喂入育肥牛时所施加的对经济至关重要的抗品质肉特性的方法。
机译:饮食能量蛋白质水平和性别对F1安格斯××湘西黄牛生长性能car体特性和肉品质的影响
机译:高预严苛温度和快速pH落下肌肉蛋白和肉质的影响:综述