机译:分别在50天和100天龄屠宰的羔羊经改良的气调包装肉的质量。
chemical composition; composition; contamination; dry matter; energy value; fatty acids; food quality; lambs; meat; meat quality; microbial contamination; monoenoic fatty acids; physiology; polyenoic fatty acids; properties; quality; rams; sensory evaluation; storage; water content; water holding capacity; sheep; Ovis; Bovidae; ruminants; Artiodactyla; ungulates; mammals; vertebrates; Chordata; animals; eukaryotes; caloric value; calorie value; calorific value; lamb meat; monounsaturated fatty acids; polyunsaturated fatty acids;
机译:分别在50天和100天龄屠宰的羔羊经改良的气调包装肉的质量。
机译:气调包装和屠宰年龄对羔羊肉保质期的影响
机译:气调和气调包装对西班牙曼切戈(Manchego)羔羊肉的肉品质的影响
机译:气调包装系统对冷藏期间羔羊肉外观的影响
机译:改良气氛包装储存的红爪小龙虾(Cherax quadricarinatus)尾肉的微生物学和理化稳定性。
机译:50和100日龄屠宰的羔羊经大气包装的改良肉的质量
机译:在50和100日龄屠宰的羔羊改良大气包装肉的质量