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机译:受高压处理时间的减肥和盐肉凝胶的柔软改善
China Jiliang Univ Coll Standardizat Hangzhou 310018 Peoples R China;
Zhejiang Acad Agr Sci Inst Food Sci Hangzhou 310021 Zhejiang Peoples R China;
Zhejiang Acad Agr Sci Inst Food Sci Hangzhou 310021 Zhejiang Peoples R China;
Zhejiang Gongshang Univ Collaborat Innovat Ctr Seafood Deep Proc Inst Seafood Zhejiang Prov Joint Key Lab Aquat Prod Proc Hangzhou Peoples R China;
Zhejiang Gongshang Univ Collaborat Innovat Ctr Seafood Deep Proc Inst Seafood Zhejiang Prov Joint Key Lab Aquat Prod Proc Hangzhou Peoples R China;
Zhejiang Gongshang Univ Collaborat Innovat Ctr Seafood Deep Proc Inst Seafood Zhejiang Prov Joint Key Lab Aquat Prod Proc Hangzhou Peoples R China;
China Jiliang Univ Coll Standardizat Hangzhou 310018 Peoples R China;
China Jiliang Univ Coll Standardizat Hangzhou 310018 Peoples R China;
Zhejiang Gongshang Univ Collaborat Innovat Ctr Seafood Deep Proc Inst Seafood Zhejiang Prov Joint Key Lab Aquat Prod Proc Hangzhou Peoples R China;
High pressure processing; High-pressure treating time; T-2 relaxation properties; Tenderness;
机译:通过高压加工通过调制二次和叔蛋白结构减少脂肪降盐肉面糊的稳定性改善
机译:使用响应面法优化高压处理的减脂减盐乳化香肠的质地特性
机译:经水压处理的新鲜或冷冻/解冻的牛排的嫩度得到改善。
机译:使用具有可变压力扫描电子显微镜的原位应变阶段测试肉柔软
机译:整粮或干粮玉米饲料中饲草水平对car体特性,肉嫩度和肉色的影响。
机译:w草水合物对低盐低脂法兰克福香肠品质特性的影响
机译:雄凝胶凝胶减盐肉乳液的功能和仪器纹理性质:转谷氨酰胺酶,分离株大豆蛋白和藻酸盐的组合作用
机译:脱水肉中趋于参数的比较