机译:四个终点收获的完整雄性波尔山羊和奇可山羊的人字形肉馅饼的感官特性和器械质地分析
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States,945 Stone Blvd., Box 9805, Mississippi State, MS 39762, United States;
Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36083, United States;
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;
Department of Agricultural and Environmental Sciences, Tuskegee University, Tuskegee, AL 36083, United States;
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;
Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762, United States;
goat patties; sensory descriptive analysis; texture profile analysis;
机译:品种和收获年龄对波尔山羊和奇柯山羊的采食量,生长,car体性状,血液代谢产物和致脂基因表达的影响。
机译:品种和收成年龄对波尔山羊和奇柯山羊的采食量,生长,car体性状,血液代谢产物和生脂基因表达的影响
机译:菠萝蜜补充和衰老对人字肉馅饼理化,质地和感官特性的影响
机译:纹理感官和仪器分析:它们是否相关?
机译:收获终点对雄性波尔山羊和奇可山羊的car体组成,肌肉轮廓和感官特征的影响。
机译:用肉鸡乳房圆角制备的鸡肉馅饼的仪器纹理分析
机译:盐纯度对新鲜碎猪肉肉饼脂质氧化,感官特性和质地特性的影响