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机译:脉冲电场对冷骨牛腰肉和半膜牛蛋白水解的影响
Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand;
Department of Biochemistry, University of Otago, PO Box 56, Dunedin, New Zealand;
NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange, NSW 2800, Australia;
Department of Food Science, University of Otago, PO Box 56, Dunedin, New Zealand;
NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, PO Box 129, Cowra, NSW 2794, Australia;
desmin; Troponin-T; Frequency; Voltage; Ageing; Meat;
机译:电刺激和电气刺激的影响 Longissimus Lumborum& / i> m。 朗西姆斯莱克鲁姆
机译:低脉冲电场对冷骨牛肉M-Longissimus et Lumborum品质和营养矿物质的影响
机译:SmartStretch™技术Ⅵ。 SmartStretch™技术对热结合牛肉里脊肉(长腰肉)的肉质的影响
机译:关于荷兰氏植物,半导体和牛植物血红素氧化肌蛋白氧化对肌红蛋白氧化的保护作用的研究
机译:评估和建模烹饪参数以优化股二头肌和腰最长肌肌肉的柔软度。
机译:猕猴桃提取物输注对牛肉Consumer体中牛腰肉(M. longissimus lumborum)和室外扁平肉(M. biceps femoris)消费者感官结果的影响
机译:Kiwifruit提取物输注对来自牛肉尸体(M. hongissimus Lumborum)的消费者感觉成果及外部平板(M.二头肌股骨)的影响