机译:体成熟度和专用盐会影响预混,低脂,低钠重组牛肉
441 Fairview Road, Glenmoore, PA 19343, USA;
Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA;
Division of Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA;
Division of Family and Consumer Sciences, West Virginia University, Morgantown. WV 26506, USA;
Institute of Nutrition, Mahidol University, Salaya, Nakhon Pathom 73170, Thailand;
Department of Animal Sciences, The Pennsylvania University, University Park, PA 16802, USA;
maturity; dicationic salts; restructured beef; low-salt; low-fat;
机译:乳清蛋白浓缩物的低脂低钠猪肉饼的品质
机译:用结冷胶和专用盐配制的低脂和低钠低脂面糊的质地和微观结构。
机译:含有微生物转谷氨酰胺酶和盐替代品的低钠重组凯门鳄牛排的理化和感官属性
机译:小母牛car体成熟度与牛肉品质特性的关系
机译:用于低盐,低脂,重组牛肉烤的粘合剂:鱼糜和牛肉心脏或骨骼肌