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机译:沸腾烹饪过程中Volutharpa Ampullacea Perryi(假鲍鱼)肉的质量和感官特征
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Liaoning Peoples R China;
Univ Gabes Lab Energie Eau Environm &
Proc LEEEP LR18ES35 Ecole Natl Ingenieurs Gabes Gabes Tunisia;
Hefei Univ Technol Sch Food &
Biol Engn Hefei Anhui Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Liaoning Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Liaoning Peoples R China;
Hefei Univ Technol Sch Food &
Biol Engn Hefei Anhui Peoples R China;
Dalian Polytech Univ Natl Engn Res Ctr Seafood Sch Food Sci &
Technol Dalian 116034 Liaoning Peoples R China;
Volutharpa ampullacea perryi; boiling cooking; texture; SEM; sensory property; PCR analysis;
机译:沸腾烹饪过程中Volutharpa Ampullacea Perryi(假鲍鱼)肉的质量和感官特征
机译:假鲍鱼(Volutharpa ampullacea perryi)蛋白水解产物的抗氧化肽:表征,鉴定和分子对接。
机译:湿热烹饪对天然鸡肉肉质,微观结构和感官特征的影响
机译:基于知识的工业肉类烹饪过程质量监控系统
机译:Dorper,国内商用杂交和澳大利亚商业羊肉营养,质量和感官特征
机译:假鲍鱼(Volutharpa ampullacea perryi)蛋白水解产物的抗氧化肽:表征鉴定和分子对接。
机译:假鲍鱼蛋白水解水解产物的抗氧化肽(Volutharpa Ampullacea Perryi):表征,鉴定和分子对接