首页> 外文OA文献 >Possibility of venison cuisine as a food resource using vacuum low temperature cooking method

【2h】

Possibility of venison cuisine as a food resource using vacuum low temperature cooking method

机译：使用真空低温烹饪方法作为食品资源的鹿肉美食的可能性

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Saho Morishita; Eiko Kawakami; Takefumi Yoneya;
展开▼
作者单位

展开▼
年度 2019
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study [J] . Lozano-Castellon Julian, Rocchetti Gabriele, Vallverdu-Queralt Anna, Food Chemistry . 2021,第Nova15期

机译：新的真空烹饪技术具有超初级橄榄油，显示出比传统烹饪方法更好的植物化学型材：食堂研究
2. Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4°C [J] . Shen Shi-ke, Chen Yue-wen, Dong Xiu-ping, Food research international . 2020,第Pta1期

机译：在4°C储存期间，用低温真空加热法处理俄罗斯鲟鱼（Acipenser Gueldenstaedti）内圆角的食品质量和微生物组成的变化
3. Inhibitory effect of Chrysanthemum morifolium flower extract on the formation of heterocyclic amines in goat meat patties cooked by various cooking methods and temperatures [J] . Khan Iftikhar Ali, Liu Dongmei, Yao Mingjun, Meat Science . 2019,第JANa期

机译：菊花花提取物对不同烹调方法和温度煮熟的山羊肉饼中杂环胺形成的抑制作用。
4. Chemistry of Cuisine: Exploring Food Chemistry by Cooking Meals with Honors Students [C] . S. Malapati Biennial conference on chemical education . 2013

机译：美食的化学：通过烹饪学生烹饪餐点探索食品化学
5. Changes in Student-Athletes' Self-Efficacy for Making Healthful Food Choices and Food Preparation following a Social Cognitive Theory-based Cooking Education Intervention [D] . Ellis, Jenna K. 2017

机译：在基于社会认知理论的烹饪教育干预下，学生运动员做出健康食物选择和食物准备的自我效能的变化
6. Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging Temperature and Time) [O] . Jose Sanchez del Pulgar, Mar Roldan, Jorge Ruiz-Carrascal 2013

机译：受烹饪条件（真空包装温度和时间）影响的熟猪肉面颊的挥发性化合物特征
7. Comparison of the Quality of Mass Cooking Meal; vacuum-packed Pouch Cooking and Normal Cooking Methods [O] . 田村朝子, 木下伊規子, Tamura Asako, 2011

机译：批量烹饪餐质量的比较；真空包装袋烹饪和常规烹饪方法
8. Advance Shutdown Methods and after-Heat Removal Possibilities for High Temperature Reactors with Spherical Fuel Elements. Parts I and II. [R] . schweiger, f. wohler, j. 1977

机译：具有球形燃料元件的高温反应器的先进停机方法和余热去除可能性。第一部分和第二部分。

Possibility of venison cuisine as a food resource using vacuum low temperature cooking method

著录项

引文网络

相似文献

相关主题

期刊订阅