机译:极限pH对深色切段(加拿大B4)牛肉car体等级中长形胸肌的肌肉特征和感觉属性的影响
Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry, University of Alberta, Edmonton, Alberta T6G 2P5, Canada;
Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada;
Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada;
Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada;
Agriculture and Agri-Food Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada;
Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture/Forestry, University of Alberta, Edmonton, Alberta T6G 2P5, Canada,Department of Agricultural, Food and Nutritional Science, 410 Agriculture/Forestry Building, University of Alberta, Edmonton, Alberta T6G 2P5, Canada;
Dark, firm and dry (DFD) beef; Beef quality; Ultimate pH; Sensory;
机译:根据韩国牛肉分级标准评估韩宇的长颈胸和半膜肌的car体和肉质
机译:与老化米相关的工具肉品质特性。来自加拿大四个牛肉质量等级的longissimus thoracis
机译:正常(<5.8)和高(> 5.9)最终pH值的car体牛肉胸肉的早期差异基因表达
机译:肝脏脓肿严重程度和质量等级对商业完成牛肉肉类嫩心和感官属性的影响,没有磷酸盐
机译:饲喂不同水平的干酒糟和干酒糟对肥育ste牛的characteristics体特性,肉质,绞细牛肉的零售箱期以及长脊肌的脂肪酸谱的影响。
机译:年龄和性别对野生公猪的胴体特征和岩石肌肌的胴体特征及化学成分(SUS Scrofa)
机译:仪器肉质特征与年龄相关的。来自四个加拿大牛肉质量等级的镰刀菌