机译:两种时效处理两次老化过程对骨刺和无骨条腰肉干法老化的影响
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA;
Department of Animal Sciences and Industry, Weber Hall, Kansas State University, Manhattan, KS 66506, USA;
Department of Animal Sciences, 210 Upchurch Hall, Auburn University, AL 36849, USA;
Department of Animal Sciences and Industry, Call Hall, Kansas State University, Manhattan, KS 66506, USA;
Department of Statistics, Dickens Hall, Kansas State University, Manhattan, KS 66506, USA;
Certified Angus Beef, LLC, 206 Riffle Road, Wooster, OH 44691, USA;
beef; dry aging; flavour; sensory attributes; aging in a bag;
机译:传统的骨干干牛腰肉的骨干少和干湿透湿的感官和理化比较
机译:真空包装的去污牛肉尸体的无骨和切骨的切片在2°C或-1.5°C的储存寿命。
机译:膳食镁和冷藏时间对真空包装无骨猪腰肉质量的影响
机译:限时老化分析在管理旧燃料干存储系统的老化效果中的作用
机译:储存期间的包装对来自两种不同生产系统的牛肉条腰肉零售展示货架期的影响。
机译:干燥产量肉品质氧化稳定性和感官的比较不同老化条件下切成骨的壳腰肉的性质
机译:干燥和真空老化的牛腰肉的风味和嫩度的比较