机译:科索沃传统方式制备肉羊的技术过程
University ofPrishtina "Hasan Prishtina" Faculty of Agriculture and Veterinary P.N. 10 000 Prishtine Kosovo;
University ofPrishtina "Hasan Prishtina" Faculty of Agriculture and Veterinary P.N. 10 000 Prishtine Kosovo;
University ofPrishtina "Hasan Prishtina" Faculty of Agriculture and Veterinary P.N. 10 000 Prishtine Kosovo;
University ofPrishtina "Hasan Prishtina" Faculty of Agriculture and Veterinary P.N. 10 000 Prishtine Kosovo;
University ofPrishtina "Hasan Prishtina" Faculty of Agriculture and Veterinary P.N. 10 000 Prishtine Kosovo;
sheep meat; traditional forms; technological process;
机译:科索沃传统方式制备肉羊的技术过程
机译:使用手工剔骨,传统的高级肉类回收(AMR)系统和去味碎肉末制系统加工的牛肉颈骨生产的回收肉的成分比较
机译:三种不同方式腌制绵羊肉的质量,微结构和技术特性
机译:中国传统肉制品“烟皮”传统制剂中的理化反应
机译:病原体对新鲜牛肉和即食肉类产品在加工,制备和食用相关压力下的反应。
机译:坦桑尼亚传统生产系统中绵羊和山羊的化学成分和肉品质属性
机译:在肉类加工中使用纤维制剂
机译:肉和肉制品加工过程中聚合物薄膜的物理化学性质研究(Issledovanie Fiziko-Khimicheskikh pokazatelei polimernykh plenok pri Tekhnologicheskoi Obrabotke myasa I myasnykh produktov)