机译:由猪背最长肌制成的鱼糜状材料在生产低脂猪肉饼中的实际应用
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea;
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea;
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea;
Division of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, 5-1 Anam-dong, Sungbuk-gu, Seoul 136-713, South Korea;
surimi-like material; fat replacer; low-fat meat products; pork patties;
机译:巨型纤维对猪背最长肌按摩产品生产效用的影响
机译:冷藏储存的背最长肌肌肉羔羊肉馅饼的氧化稳定性
机译:蛋白溶解度与猪背最长肌肌肉肌球蛋白同工型,肌肉纤维类型,肉质性状和死后蛋白质变化有关。
机译:猪背最长肌肌球蛋白轻链亚型与糖酵解特性的相关性
机译:高炉冷风对背阔肌,大腰大肌,半膜肌和肱三头肌的切块新鲜猪肉品质的影响。
机译:六种微波解冻对猪背最长肌肌肉理化特性和蛋白质变性的影响
机译:β-丙氨酸或L-肉毒糖液通过抑制猪镰刀菌糖肌肉的糖溶解,防止浅,柔软和渗出的猪肉发育