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机译:在整个干火腿加工过程中,肌肉中的单个磷脂类别均受到影响:预固化冷冻的影响
Food Science, School of Veterinary Sciences, University of Extremadura, Avda. De la Universidad, s, 70071 Caceres, Spain;
Food Science, School of Veterinary Sciences, University of Extremadura, Avda. De la Universidad, s, 70071 Caceres, Spain;
Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;
Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium;
Food Science, School of Veterinary Sciences, University of Extremadura, Avda. De la Universidad, s, 70071 Caceres, Spain;
phospholipid classes; iberian ham; ripening process; pre-cure freezing;
机译:预固化冷冻对伊比利亚火腿加工过程中挥发性化合物分布的影响
机译:预固化伊比利亚火腿在整个成熟过程中对蛋白水解变化的影响
机译:肌肉类型对Celta干火腿生产过程中游离氨基酸,肌浆蛋白和肌原纤维蛋白进化的影响
机译:不同质量等级干烤宣威火腿中股二头肌肌肉蛋白质组的比较
机译:压力,个人和家庭过程对农村低收入儿童内部化和外部化行为的影响
机译:肌肉类型对烟熏干腌火腿加工过程中物理化学参数脂解蛋白水解和挥发性化合物的影响
机译:猪基因型的差异会影响火腿干加工过程中肽的产生