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机译:次生类型,品质等级和陈化时间对绞碎牛肉馅饼显示颜色的影响
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States;
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States;
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States;
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States;
Department of Animal Sciences and Industry, Kansas State University, 126 Weber Hall, Manhattan, KS 66506, United States;
Aging; Display color; Ground beef; Quality grade; Subprimal type;
机译:瘦百分比,储存时间和扒料温度会影响原料和烹饪的视觉和仪器颜色和新鲜碎牛肉馅饼的烹饪损失
机译:展示期间的黑暗存储时间和紫外线过滤的荧光灯对高氧改性大气包装牛肉的颜色稳定性的影响
机译:老化时间和天然抗氧化剂对辐照绞细牛肉的颜色,脂质氧化和挥发的影响
机译:鼠李红景天提取物和没食子酸的添加对高氧气调包装中韩牛牛肉饼品质特性的影响
机译:脂肪含量,陈化时间和添加方法对辐照碎牛肉质量特性的影响。
机译:牛肉胴体大小对寒冷的速度pH下降显示颜色和顶部倒数副的压痛的影响
机译:次级,质量等级和老化对碎牛肉饼的展示颜色和感官特性的影响
机译:牛肉质量和接受度的测量1.确定牛肝质量的客观方法2.颜色和构象对牛肝接受度的影响