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机译:通过木瓜蛋白酶和高压加工治疗的组合柔软牦牛肉
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Xihua Univ Sch Food &
Bioengn Sichuan Key Lab Food Biotechnol Chengdu 610039 Sichuan Peoples R China;
Yak meat; High-pressure processing; Papain; Tenderization;
机译:通过木瓜蛋白酶和高压加工治疗的组合柔软牦牛肉
机译:经过不同嫩化处理的公牛meat体糖酵解过程的变化
机译:牛肉加工期间微生物蒸汽真空和高压水处理的降低潜力
机译:用木瓜蛋白酶,菠萝汁和姜汁治疗鹅肉嫩化
机译:高终pH值对羊羔骨骼肌和背最长肌肉嫩化的愈伤组织表型的影响。
机译:叶片嫩化剂和石榴果制品对山羊肉的嫩化作用
机译:用注射方法将Cucumis提取物(Cucumis Trigonus Rox-B)的柔软效率(Cucumis Trigonus Rox-B)通过注射方法对老化牛肉进行比较
机译:开发用于嫩化肉的Hydrodyne工艺。季度报告